Pumpkin Mac & Cheese (Printable)

Creamy pumpkin and sharp cheddar melded with pasta for a rich, comforting autumn dish.

# What You'll Need:

→ Pasta

01 - 12 oz elbow macaroni or small pasta shells

→ Cheese Sauce

02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 2 cups whole milk
05 - 2 cups shredded sharp cheddar cheese
06 - ½ cup unsweetened pumpkin puree (canned or homemade)
07 - ¼ cup grated Parmesan cheese
08 - ½ tsp salt
09 - ¼ tsp ground black pepper
10 - ¼ tsp ground nutmeg
11 - ¼ tsp smoked paprika (optional)

→ Topping (optional)

12 - ¼ cup panko breadcrumbs
13 - 1 tbsp melted butter

# How to Make It:

01 - Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Drain and set aside.
02 - In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 to 2 minutes until lightly golden, stirring constantly.
03 - Gradually pour in milk while whisking continuously. Cook, stirring, until sauce thickens slightly, approximately 3 to 4 minutes.
04 - Reduce heat to low and add cheddar, Parmesan, pumpkin puree, salt, black pepper, nutmeg, and smoked paprika. Stir until cheeses melt and sauce is smooth.
05 - Add drained pasta to sauce and mix thoroughly to coat evenly.
06 - If using topping, preheat oven to 375°F. Transfer mixture to a greased baking dish. Combine panko with melted butter, sprinkle over top, and bake 10 to 15 minutes until golden and bubbling.
07 - Serve warm, optionally garnished with extra Parmesan cheese or fresh parsley.

# Expert Advice:

01 -
  • It tastes like autumn in a bowl without any pretension or complicated techniques.
  • The pumpkin makes the cheese sauce incredibly silky, so you use less cream and somehow get something richer.
  • It comes together in less than an hour, and your kitchen will smell like you've been cooking all day.
02 -
  • Don't skip making a proper roux—it's the difference between creamy sauce and watery disappointment.
  • Adding the milk slowly while whisking prevents lumps that will never fully disappear, no matter how hard you try.
  • Taste the sauce before mixing in the pasta, because this is your only chance to adjust the seasoning.
03 -
  • Make the sauce while the pasta cooks so everything comes together at the same time and stays hot.
  • If the sauce seems thin after adding everything, turn up the heat slightly and let it bubble gently for another minute or two to thicken.
  • Leftover mac and cheese reheats beautifully on the stovetop with a splash of milk stirred in, returning it to its original creamy state.
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