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–+ servings
Easy Pumpkin Mac and Cheese Recipe

Pumpkin Mac and Cheese

iamwinfred
Fall comfort food just got a major upgrade with this Pumpkin Mac and Cheese that combines creamy, velvety cheese sauce with the subtle sweetness of pumpkin puree. The pumpkin adds incredible creaminess and a gorgeous golden color without overwhelming the cheese flavor, while a blend of sharp cheddar, nutty Gruyère, and Parmesan creates a rich, complex sauce that comes together in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 520 kcal

Equipment

  • Large pot For boiling pasta
  • Colander For draining pasta
  • Medium saucepan For making the cheese sauce
  • Whisk For smooth sauce preparation
  • Box grater For shredding cheese
  • Wooden spoon For stirring
  • 9x13-inch baking dish Optional, only needed if baking with breadcrumb topping
  • Measuring cups and spoons
  • Mixing bowl For breadcrumb topping (optional)

Ingredients
  

Pasta

  • 1 lb elbow macaroni or pasta shells about 450g

Cheese Sauce

  • 4 tbsp unsalted butter 57g
  • 3 tbsp all-purpose flour
  • 2.5 cups whole milk 600ml
  • 1 cup pumpkin puree 240g; not pumpkin pie filling
  • 2 cups sharp cheddar cheese about 225g, freshly shredded
  • 1 cup Gruyère cheese about 115g, freshly shredded
  • 0.5 cup Parmesan cheese about 50g, freshly grated
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp ground nutmeg freshly grated preferred
  • 0.25 tsp cayenne pepper optional, for a subtle kick
  • salt and black pepper to taste

Optional Breadcrumb Topping

  • 1 cup panko breadcrumbs about 60g
  • 2 tbsp unsalted butter 30g, melted

Garnish

  • fresh sage leaves optional, for garnish

Instructions
 

  • Bring a large pot of salted water to a boil, add pasta, and cook until al dente per package directions (7–9 minutes). Reserve 1 cup of pasta water before draining; do not rinse.
  • Melt 4 tablespoons butter in a medium saucepan over medium heat, then whisk in the flour and cook for 2–3 minutes until golden and nutty-smelling.
  • Slowly pour in the milk in three additions, whisking constantly after each; bring to a gentle simmer and cook 3–4 minutes until thickened.
  • Whisk in the pumpkin puree, then add garlic powder, onion powder, nutmeg, cayenne, salt, and pepper; stir until fully combined.
  • Reduce heat to low and stir in cheddar, Gruyère, and Parmesan in handfuls, waiting for each to melt before adding more; add reserved pasta water a tablespoon at a time if the sauce is too thick.
  • Fold the cooked pasta into the cheese sauce until every piece is evenly coated; taste and adjust seasoning as needed.
  • Transfer to a greased 9x13-inch baking dish, top with panko tossed in melted butter, and bake at 375°F (190°C) for 15–20 minutes until golden; rest 5 minutes before serving and garnish with fresh sage if desired.

Notes

  • Use freshly shredded cheese: Pre-shredded cheese contains anti-caking agents that can make your sauce grainy — always shred from a block.
  • Use pure pumpkin puree: Do not substitute pumpkin pie filling, which contains added sugar and spices that will make the dish taste like dessert.
  • Don't skip the roux: Cooking the flour and butter properly for 2–3 minutes eliminates the raw flour taste and creates a stable sauce base.
  • Add cheese off the heat: Reduce to low before adding cheese to prevent it from becoming grainy or stringy.
  • Use pasta water wisely: The starchy cooking water helps loosen and bind the sauce better than plain water or extra milk.
  • Gruyère substitute: Swiss cheese, fontina, or extra sharp cheddar all work well if Gruyère is unavailable.
  • Make-ahead tip: Assemble through step 6, cover tightly, and refrigerate up to 24 hours; add breadcrumb topping just before baking and increase bake time to 25–30 minutes.
  • Storage: Refrigerate leftovers in an airtight container for up to 4 days, or freeze in portions for up to 3 months.
  • Reheating: Add a splash of milk when reheating on the stovetop or in the microwave to restore creaminess; add fresh breadcrumbs before oven reheating for restored crunch.
  • Gluten-free option: Use gluten-free pasta, a GF flour blend or cornstarch for the roux, and certified GF breadcrumbs for the topping.

Nutrition

Serving: 1ServingCalories: 520kcalCarbohydrates: 46gProtein: 22gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 580mgPotassium: 380mgFiber: 3gSugar: 8gVitamin A: 180IUVitamin C: 4mgCalcium: 45mgIron: 12mg
Keyword creamy mac and cheese, fall comfort food, homemade mac and cheese, pumpkin mac and cheese, pumpkin pasta
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