Pumpkin Mac & Cheese (Printable)

Macaroni with smooth pumpkin puree and sharp cheddar creates a rich, comforting fall dish.

# 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 shredded sharp cheddar cheese
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

# Directions:

01 - Preheat oven to 375°F if baking with topping.
02 - Boil pasta in salted water until al dente, then drain and set aside.
03 - Melt butter in a saucepan over medium heat, add flour and whisk continuously for 1 to 2 minutes to create a roux.
04 - Slowly whisk in the milk and cook while stirring until sauce thickens slightly, about 3 to 4 minutes.
05 - Reduce heat and stir in cheddar, Parmesan, pumpkin puree, salt, pepper, nutmeg, and smoked paprika until cheese melts and sauce is smooth.
06 - Add drained pasta to sauce and stir until evenly coated.
07 - Transfer mixture to greased baking dish, mix panko with melted butter, sprinkle over top, and bake for 10 to 15 minutes until golden and bubbling.
08 - Serve hot, optionally garnished with additional Parmesan or chopped parsley.

# Expert Advice:

01 -
  • The pumpkin puree adds a subtle sweetness and creaminess that makes the sauce feel luxurious without any heavy cream.
  • It comes together in under an hour and actually tastes better when made on a weeknight than fancy restaurant versions.
  • Your kitchen will smell like a perfect blend of butter, cheese, and something warm that guests can't quite identify until you tell them.
02 -
  • Don't skip the roux or try to rush it—that minute of cooking the flour removes the raw flour taste and actually matters.
  • The pumpkin is forgiving, but if your sauce breaks or gets grainy, you added the cheese when the heat was too high; save it next time by turning down the flame before adding dairy.
  • Unsweetened pumpkin puree is essential—sweetened pie filling will make this taste confused and strange.
03 -
  • Shred your own cheese from a block instead of using pre-shredded—it melts into a genuinely smooth sauce instead of a slightly gritty one.
  • If you're nervous about the sauce breaking, keep it on medium or even medium-low heat the entire time and give yourself extra minutes; low and slow beats hot and fast.
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