Pumpkin Mac Cheese (Printable)

A creamy blend of pumpkin puree and sharp cheddar adds cozy autumn flavors to classic mac and cheese.

# What You'll Need:

→ Pasta

01 - 12 oz 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

# Step-by-Step:

01 - Set the oven to 375°F if preparing with a baked topping.
02 - Boil pasta in salted water until al dente, then drain and set aside.
03 - Melt butter in a saucepan over medium heat, stir in flour, and whisk continuously for 1 to 2 minutes to form a roux.
04 - Gradually whisk in milk and cook, stirring, until the sauce slightly thickens, about 3 to 4 minutes.
05 - Reduce heat, add cheddar, Parmesan, pumpkin puree, salt, pepper, nutmeg, and smoked paprika; stir until cheese melts and the sauce is smooth.
06 - Mix the drained pasta with the cheese sauce, ensuring even coating.
07 - Transfer to a greased baking dish, combine panko with melted butter, sprinkle on top, and bake for 10 to 15 minutes until golden and bubbling.
08 - Serve hot, garnished if desired with additional Parmesan or chopped parsley.

# Expert Advice:

01 -
  • It's creamy, rich, and tastes gourmet without requiring fancy skills or hard-to-find ingredients.
  • The pumpkin adds depth and earthiness that makes everyone pause and ask what's in it, then request seconds.
  • It bridges the gap between weeknight dinner and something special enough to serve when people come over.
02 -
  • The pumpkin will look curdled when you first add it to the warm sauce—this is normal and it will smooth out as you stir.
  • Don't use sweetened pumpkin pie filling by accident; the unsweetened puree is essential or you'll end up with dessert instead of dinner.
  • If your sauce breaks or gets lumpy, strain it through a fine sieve and it will come back smooth.
03 -
  • Shred your own cheese from a block if you can—pre-shredded cheese has anti-caking agents that make the sauce grainier than you'd expect.
  • If you're making the baked version and the topping isn't browning fast enough, run it under the broiler for the last minute or two to get it golden.
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