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Creamy Pumpkin Mac and Cheese

Close-up of a freshly baked Pumpkin Mac and Cheese in a white casserole dish, with a golden-brown, crispy topping.

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A comforting baked pasta dish featuring a creamy cheese sauce infused with pureed pumpkin, offering a seasonal twist on classic mac and cheese.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup all-purpose flour
  • 3 cups milk
  • 1 cup pumpkin puree (not pie filling)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 4 cups shredded cheddar cheese
  • 1 cup shredded Gruyère cheese
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons melted butter

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
  2. Cook macaroni according to package directions until al dente. Drain and set aside.
  3. In a large saucepan, melt 1/2 cup butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to form a roux.
  4. Gradually whisk in the milk until smooth. Bring to a simmer, stirring frequently, until the sauce thickens, about 5-7 minutes.
  5. Stir in the pumpkin puree, salt, pepper, nutmeg, and cinnamon until well combined.
  6. Remove the saucepan from the heat. Add the shredded cheddar and Gruyère cheeses, stirring until melted and the sauce is smooth.
  7. Add the cooked macaroni to the cheese sauce and stir to coat evenly.
  8. Pour the macaroni and cheese mixture into the prepared baking dish.
  9. In a small bowl, combine the panko breadcrumbs and 2 tablespoons melted butter. Sprinkle evenly over the top of the macaroni and cheese.
  10. Bake for 20-25 minutes, or until the topping is golden brown and the sauce is bubbly.
  11. Let stand for 5 minutes before serving.

Notes

  • For a smoother sauce, ensure your pumpkin puree is well-drained.
  • You can substitute other cheeses like Monterey Jack or Colby for Gruyère.
  • Add a pinch of cayenne pepper for a little heat.

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