Pumpkin Mac Cheese Dish (Print)

Creamy pasta with pumpkin, sharp cheddar, and warm spices for a cozy autumn meal.

# What You'll Need:

→ Pasta

01 - 12 ounces elbow macaroni or small pasta shells

→ Cheese Sauce

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

→ Topping (optional)

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

# Directions:

01 - Preheat the oven to 375°F if planning to bake with topping.
02 - Boil the pasta in salted water according to package directions until al dente. Drain and set aside.
03 - Melt butter in a saucepan over medium heat. Whisk in flour continuously for 1 to 2 minutes to create a roux.
04 - Gradually whisk in whole milk and cook, stirring frequently, until the mixture thickens slightly, approximately 3 to 4 minutes.
05 - Reduce heat to low. Stir in cheddar, Parmesan, pumpkin puree, salt, black pepper, nutmeg, and smoked paprika until cheese melts and the sauce is smooth.
06 - Add the drained pasta to the sauce and stir to coat evenly.
07 - Transfer mac and cheese to a greased baking dish. Toss panko with melted butter, sprinkle over top, and bake 10 to 15 minutes until golden and bubbling.
08 - Serve hot, optionally garnished with extra Parmesan or chopped parsley.

# Expert Advice:

01 -
  • It's deceivingly simple to make, but tastes like you spent hours in the kitchen.
  • The pumpkin keeps the sauce silky without making it heavy, so you won't feel weighed down after eating.
  • Sharp cheddar keeps the flavor bold and grown-up, not mushy or one-note.
02 -
  • Don't skip the roux stage—it's what makes the sauce velvety instead of greasy or separated.
  • The pumpkin puree must be unsweetened; one mistake with pumpkin pie filling and your dinner tastes like dessert.
  • If your sauce seems too thick after resting, whisk in a splash of milk to loosen it up.
03 -
  • Make the sauce and pasta separately, then combine them just before serving—this gives you more control and ensures the pasta doesn't absorb all the sauce.
  • If you're making this ahead, store the sauce and pasta separately in the fridge and reheat gently with a splash of milk to loosen it back up.
Go Back