Pumpkin Mac & Cheese (Printable)

Rich, comforting blend of pumpkin puree and sharp cheddar with tender pasta and warming spices.

# What You'll Need:

→ Pasta

01 - 12 oz elbow macaroni or small pasta shells

→ Cheese Sauce

02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 2 cups whole milk
05 - 2 cups sharp cheddar cheese, shredded
06 - ½ cup pumpkin puree (unsweetened, canned or homemade)
07 - ¼ cup grated Parmesan cheese
08 - ½ teaspoon salt
09 - ¼ teaspoon ground black pepper
10 - ¼ teaspoon ground nutmeg
11 - ¼ teaspoon smoked paprika (optional)

→ Topping (optional)

12 - ¼ cup panko breadcrumbs
13 - 1 tablespoon melted butter

# Step-by-Step Guide:

01 - Preheat oven to 375°F (190°C) if planning to bake with topping.
02 - Boil pasta in salted water following package instructions until al dente, then drain and set aside.
03 - Melt butter in a saucepan over medium heat. Whisk in flour continuously for 1 to 2 minutes to make a roux.
04 - Gradually whisk in milk and cook, stirring, until the mixture thickens, approximately 3 to 4 minutes.
05 - Reduce heat and stir in cheddar, Parmesan, pumpkin puree, salt, black pepper, nutmeg, and smoked paprika until cheese melts and sauce is smooth.
06 - Add drained pasta to the sauce and stir until fully coated.
07 - Transfer mixture to a greased baking dish. Mix panko breadcrumbs with melted butter and sprinkle over the top. Bake for 10 to 15 minutes until golden and bubbling.
08 - Serve warm, optionally garnished with extra Parmesan cheese or chopped parsley.

# Expert Tips:

01 -
  • It tastes like fall comfort without being dessert-adjacent, hitting that savory-rich note your weeknight dinner deserves.
  • The whole thing comes together in under 45 minutes, which means you can go from craving it to eating it before the craving fades.
  • Sharp cheddar and nutmeg create an unexpectedly sophisticated flavor that makes people ask what your secret is.
02 -
  • Don't let the sauce get too hot after adding the cheese, or it can separate and turn grainy—medium-low heat is your friend here.
  • Pre-shredded cheese will make your sauce lumpy, so take the extra two minutes to shred a block yourself.
  • Taste it before serving because everyone's definition of seasoning is different, and you might want more nutmeg or a pinch more salt.
03 -
  • Use a whisk, not a spoon, when making the roux and sauce—it prevents lumps and makes everything silky smooth.
  • Shred your cheese fresh and keep the heat moderate so the sauce stays glossy and never breaks.
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