Pumpkin Mac Cheese (Printable Version)

Comforting autumn dish with pumpkin puree and sharp cheddar blended into creamy pasta.

# 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 if baking with topping.
02 - Boil salted water in a large pot. Cook pasta according to package directions until al dente. Drain and set aside.
03 - Melt butter in a large saucepan over medium heat. Whisk in flour constantly for 1 to 2 minutes to form a roux.
04 - Gradually whisk in milk and cook, stirring, until sauce thickens slightly, about 3 to 4 minutes.
05 - Reduce heat. Add cheddar, Parmesan, pumpkin puree, salt, black pepper, nutmeg, and smoked paprika; stir until cheese melts and sauce is smooth.
06 - Add drained pasta to sauce and stir to coat evenly.
07 - Transfer mixture to greased baking dish. Toss panko with melted butter; sprinkle over top. Bake 10 to 15 minutes until golden and bubbling.
08 - Serve hot, optionally garnished with additional Parmesan or chopped parsley.

# Expert Tips:

01 -
  • It tastes like someone unlocked a secret version of mac and cheese you didn't know you needed.
  • Ready in under an hour, and your whole place will smell incredible while it cooks.
  • Works as comfort food for a quiet Tuesday or impressive enough for a table full of people.
02 -
  • Whisk the roux for at least a minute before adding milk or you'll end up with little flour pockets floating in your sauce instead of silky smoothness.
  • Add milk slowly and keep whisking—I learned this the hard way when impatience gave me lumps I could never fully smooth out.
  • The nutmeg needs to be subtle; it sneaks up on you and a heavy hand turns this into pumpkin pie instead of autumn mac and cheese.
03 -
  • Shred your cheese fresh instead of using pre-shredded; it melts into the sauce like silk instead of clumping up with the anti-caking agents.
  • If you want to make this richer, use half-and-half instead of milk, or add a tablespoon of cream cheese to the sauce for extra depth.
  • Taste the sauce before you add the pasta—you catch seasoning problems early when you can still adjust, which beats finding out halfway through.
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