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Creamy Pumpkin Mac and Cheese

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This cozy fall mac and cheese blends silky pumpkin puree with sharp cheddar and a hint of nutmeg for a creamy, comforting twist on a classic. Quick to make and perfect for busy weeknights, potlucks, or family gatherings.

Ingredients

Scale
  • 8 oz elbow macaroni (about 2 cups dried)
  • Salt (for pasta water and sauce)
  • 1 cup pumpkin puree (canned or homemade)
  • 1 cup whole milk (or 2%, or unsweetened almond milk for dairy-free)
  • 4 tbsp unsalted butter, cut into pieces
  • 2 tbsp all-purpose flour (or gluten-free blend)
  • 6 oz sharp cheddar cheese, grated (about 1 1/2 cups)
  • 2 oz Gruyère or Swiss cheese, grated (optional, about 1/2 cup)
  • 1/2 tsp salt (for sauce, or to taste)
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp ground nutmeg
  • 1/2 tsp ground mustard (optional)
  • 1/2 tsp garlic powder
  • 1/2 cup panko breadcrumbs (optional, for topping)
  • 2 tbsp grated Parmesan cheese (optional, for topping)
  • 1 tbsp melted butter (optional, for topping)

Instructions

  1. Bring a large pot of salted water to a boil. Add elbow macaroni and cook until just al dente, about 7-8 minutes.
  2. Drain pasta and set aside. Toss with a splash of oil if desired to prevent sticking.
  3. In a medium saucepan over medium heat, melt unsalted butter.
  4. Sprinkle flour over melted butter and whisk constantly for 1-2 minutes until fragrant but not browned.
  5. Slowly pour in milk, whisking to avoid lumps. Cook until thickened, about 2 minutes.
  6. Stir in pumpkin puree and mix until smooth.
  7. Add cheddar cheese, Gruyère or Swiss (if using), salt, pepper, nutmeg, ground mustard, and garlic powder.
  8. Reduce heat to low and stir until cheese is melted and sauce is creamy, about 3-5 minutes. Adjust seasoning as needed. If sauce is too thick, add a splash more milk.
  9. Pour drained pasta into the sauce and gently mix until noodles are evenly coated.
  10. If not baking, serve immediately.
  11. For optional topping: In a small bowl, mix panko breadcrumbs, Parmesan cheese, and melted butter until crumbs are coated.
  12. Preheat oven to 375°F.
  13. Transfer mac and cheese to an 8×8-inch baking dish. Sprinkle breadcrumb mixture evenly over the top.
  14. Bake for 15-20 minutes, until topping is golden and sauce is bubbling at the edges.
  15. Let cool for 5 minutes before serving.

Notes

For gluten-free, use GF pasta and flour. For vegan, use plant milk, vegan butter, and dairy-free cheese. Block cheese melts smoother than pre-shredded. Undercook pasta by a minute if baking. Sauce can be made ahead and refrigerated before baking. Add sautéed veggies or cooked protein for variations.

Nutrition

Keywords: pumpkin mac and cheese, fall comfort food, creamy pasta, easy dinner, kid friendly, vegetarian, autumn recipes, casserole, cheese sauce, weeknight meal

Find it online: https://jodierecipes.com/creamy-pumpkin-mac-and-cheese-recipe-for-easy-cozy-fall-dinners/