Pumpkin Mac and Cheese is the perfect blend of creamy pasta and savory pumpkin dishes, making it an ideal choice for fall recipes and autumn dinners.
This cozy comfort food is not only a great addition to your Thanksgiving sides but also an easy weeknight meal that the whole family will love.
With hints of pumpkin spice and a delicious cheese sauce, it’s a versatile dish that fits right into your holiday recipes and festive food lineup.
Whether you’re a cheese lover or looking for a healthy mac and cheese option, this dish covers it all.
Perfect for one-pot meals and quick dinners, it will become one of your family favorites.
Pumpkin Mac and Cheese Ingredients
Each ingredient in this Pumpkin Mac and Cheese recipe brings its unique flavor and texture, creating a comforting and savory dish:
- Elbow macaroni: Ideal for holding the creamy sauce.
- Butter: Adds richness and helps create the roux.
- All-purpose flour: Thickens the sauce.
- Whole milk: Ensures a creamy texture.
- Salt and black pepper: Essential for seasoning.
- Ground paprika, sage, and dried thyme: Add warm, autumnal flavors.
- Nutmeg: Complements the pumpkin with a hint of sweetness.
- Canned pumpkin puree: Provides a rich, velvety texture.
- Grated white cheddar cheese and parmesan cheese: Create a luxurious, cheesy sauce.
Tips and Notes
- Pumpkin puree: Ensure you use 100% pure pumpkin, not pumpkin pie filling.
- Cheese melting: Grate your own cheese for a smoother melting process.
- Consistency: Adjust the milk quantity to achieve your desired sauce thickness.
- Baking option: For a crispy topping, bake with panko breadcrumbs until golden.
- Vegetarian comfort food: This recipe is naturally vegetarian, making it a great vegetarian comfort food.
- Kid-friendly meals: Perfect for children who love mac and cheese but with a seasonal twist.
How to Make Pumpkin Mac and Cheese
- Cook the macaroni: Follow package instructions, but drain 1 minute early for al dente pasta.
- Mix milk and pumpkin: In a bowl, whisk together milk and pumpkin puree.
- Make the roux: Melt butter in a saucepan over medium heat. Add flour and whisk constantly for 1-2 minutes until golden.
- Add spices: Stir in paprika, sage, and thyme, cooking for 1 minute.
- Create the sauce: Gradually whisk in the milk mixture and bring to a gentle simmer. Cook, whisking frequently, until thickened, about 5 minutes.
- Season and smooth: Stir in salt, pepper, nutmeg, and pumpkin puree until smooth. For a smoother sauce, use an immersion blender.
- Incorporate cheeses: Remove from heat and stir in grated cheddar and parmesan until melted.
- Combine pasta and sauce: Mix the cooked macaroni into the cheese sauce until fully coated.
- Serve: Enjoy immediately or bake with breadcrumbs for a crispy top.
Storage
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheat: Warm in the microwave or on the stovetop, adding a splash of milk if needed.
- Freeze: For longer storage, freeze in portions and thaw before reheating.
This Pumpkin Mac and Cheese recipe is a delightful addition to your collection of family favorites, blending fall flavors with classic comfort food for a dish everyone will love.
Whether it’s for a cozy autumn dinner or a festive holiday gathering, this dish will always be a hit.
Pumpkin Mac and Cheese Recipe
Pumpkin Mac and Cheese is the ultimate comfort food for fall. Combining creamy pasta with savory pumpkin, it's perfect for autumn dinners, Thanksgiving sides, and holiday recipes. This easy weeknight meal is a family favorite, offering cozy comfort and delicious seasonal flavors.
Ingredients
- 16 ounce large elbow macaroni
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground paprika
- 1/4 teaspoon ground sage
- 1/4 teaspoon dried thyme
- pinch of nutmeg
- 15 ounce can pumpkin puree not pie filling
- 2 cups freshly grated white cheddar cheese
- 1/2 cup freshly grated parmesan cheese
Instructions
- Cook the macaroni: Follow package instructions, but drain 1 minute early for al dente pasta.
- Mix milk and pumpkin: In a bowl, whisk together milk and pumpkin puree.
- Make the roux: Melt butter in a saucepan over medium heat. Add flour and whisk constantly for 1-2 minutes until golden.
- Add spices: Stir in paprika, sage, and thyme, cooking for 1 minute.
- Create the sauce: Gradually whisk in the milk mixture and bring to a gentle simmer. Cook, whisking frequently, until thickened, about 5 minutes.
- Season and smooth: Stir in salt, pepper, nutmeg, and pumpkin puree until smooth. For a smoother sauce, use an immersion blender.
- Incorporate cheeses: Remove from heat and stir in grated cheddar and parmesan until melted.
- Combine pasta and sauce: Mix the cooked macaroni into the cheese sauce until fully coated.
- Serve: Enjoy immediately or bake with breadcrumbs for a crispy top.
Notes
- Pumpkin puree: Ensure you use 100% pure pumpkin, not pumpkin pie filling.
- Cheese melting: Grate your own cheese for a smoother melting process.
- Consistency: Adjust the milk quantity to achieve your desired sauce thickness.
- Baking option: For a crispy topping, bake with panko breadcrumbs until golden.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 369Total Fat 19gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 7gCholesterol 49mgSodium 529mgCarbohydrates 34gFiber 3gSugar 8gProtein 15g