Pumpkin Mac & Cheese (Printable Version)

Comforting blend of pumpkin puree and sharp cheddar cheese in a creamy pasta sauce.

# Ingredient List:

→ Pasta

01 - 12 ounces 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
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 Instructions:

01 - Preheat the oven to 375°F if planning to bake with the topping.
02 - Boil pasta in salted water until al dente according to package directions. Drain and set aside.
03 - Melt butter in a saucepan over medium heat. Whisk in flour continuously for 1 to 2 minutes to create a roux.
04 - Gradually whisk in whole milk and cook, stirring constantly until sauce thickens slightly, approximately 3 to 4 minutes.
05 - Reduce heat, then mix in shredded cheddar, Parmesan, pumpkin puree, salt, black pepper, nutmeg, and smoked paprika until cheese has melted and the sauce is smooth.
06 - Add cooked pasta to the sauce and stir thoroughly to coat evenly.
07 - Transfer the mac and cheese to a greased baking dish. Combine panko breadcrumbs with melted butter, sprinkle on top, and bake for 10 to 15 minutes until golden and bubbly.
08 - Serve immediately, optionally garnished with extra Parmesan or fresh parsley.

# Expert Advice:

01 -
  • It transforms a pantry staple into something that tastes elegant without demanding fancy ingredients or technique.
  • The pumpkin adds a silky sweetness that mellows the sharpness of cheddar, making each bite feel unexpectedly balanced.
  • It comes together in under 40 minutes, perfect for those nights when you want something warm and substantial but not exhausting.
02 -
  • Don't let the roux brown or your sauce will taste bitter; medium heat is your friend, and constant whisking keeps it safe.
  • Canned pumpkin puree works perfectly—there's no need to roast and blend fresh pumpkin for this dish, though you can if you want to.
  • If your sauce breaks or becomes grainy when you add the cold milk, you're adding it too fast; slow down and keep whisking.
03 -
  • Taste the sauce before adding salt—cheese is naturally salty, and you often need less than you'd think.
  • The moment the cheese fully melts and the sauce turns silky is the moment to stop stirring and move on; overcooking can make it break or separate.
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