Pumpkin Mac & Cheese (Printer-friendly)

A creamy blend of pumpkin puree and sharp cheddar creates a warm, comforting autumn main dish.

# What You 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 unsweetened pumpkin puree (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

# Steps:

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

# Top Tips:

01 -
  • It tastes like autumn in a bowl, but works just as well on a random Tuesday when you need something warm and satisfying.
  • Real pumpkin puree makes the sauce naturally creamy without feeling heavy or overdone.
  • You can have it on the table in under 45 minutes, topping optional if you're in a hurry.
02 -
  • Don't skip the roux step or try to thicken the sauce with cornstarch later—a proper roux is what makes this sauce creamy without being heavy or breaking.
  • If your sauce breaks or looks grainy, you've likely overheated it after adding the cheese; lower heat is always your friend here.
  • Taste before serving and adjust salt and pepper—the cheese and pumpkin have their own flavors that can shift depending on brands you use.
03 -
  • Don't rinse your pasta after cooking—that starch is your friend when it comes to sauce clinging to each piece.
  • Shredding your own cheese from a block melts smoother and more evenly than pre-shredded, which has anti-caking agents that can make the sauce feel a bit grainy.
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