Pumpkin Mac Cheese (Printable Version)

Comforting blend of pumpkin, cheddar, and tender pasta with warm spices for a cozy autumn meal.

# 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 shredded sharp cheddar cheese
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 oven to 375°F if baking with topping.
02 - Boil salted water in a large pot, cook pasta according to package until al dente, then drain and set aside.
03 - Melt butter in a large saucepan over medium heat. Whisk in flour constantly for 1 to 2 minutes to form a roux.
04 - Gradually whisk in whole milk and cook, stirring continuously, until sauce thickens slightly, about 3 to 4 minutes.
05 - Reduce heat and add cheddar, Parmesan, pumpkin puree, salt, black pepper, nutmeg, and smoked paprika. Stir until cheese melts and sauce is smooth.
06 - Add drained pasta to the cheese sauce and stir gently until evenly coated.
07 - Transfer mixture to a greased baking dish. Toss panko breadcrumbs with melted butter and sprinkle over top. Bake 10 to 15 minutes until golden and bubbling.
08 - Serve hot, optionally garnished with extra Parmesan or chopped parsley.

# Additional Tips::

01 -
  • It's comfort food that doesn't feel heavy—the pumpkin keeps everything silky without needing cream.
  • Your kitchen will smell like a cozy autumn afternoon, even in the middle of summer.
  • It comes together in under 40 minutes, so weeknight dinner doesn't have to be stressful.
02 -
  • If your sauce breaks or gets grainy, it's usually because the heat was too high or you added cold milk too fast—start over with a gentle hand and patience, and it'll come together.
  • Pumpkin puree can be watery, so if your sauce looks thin, you may need to whisk it for an extra minute to get it to thicken properly.
  • Don't skip the Parmesan; it's what prevents this from tasting one-note and keeps the sharpness of the cheese alive.
03 -
  • Reserve a cup of pasta water before draining; it's starchy and perfect for loosening the sauce if it tightens up as it sits.
  • If you're baking with the panko topping, do it right before serving so the breadcrumbs stay crispy instead of getting soggy from the steam.
  • Make the sauce and cook the pasta separately, then combine them just before serving or baking—this gives you the most control and the best texture.
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