Pumpkin Mac and Cheese (Printable)

Comforting autumn pasta with pumpkin puree and sharp cheddar blended into a creamy sauce.

# 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 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 - Preheat oven to 375°F (190°C) if preparing the baked topping.
02 - Boil pasta in salted water according to package directions until al dente. Drain and set aside.
03 - Melt butter in a large saucepan over medium heat. Whisk in flour continuously for 1 to 2 minutes to create a roux.
04 - Gradually whisk in milk, stirring constantly, and cook until sauce thickens slightly, about 3 to 4 minutes.
05 - Reduce heat and stir in cheddar, Parmesan, pumpkin puree, salt, black pepper, nutmeg, and smoked paprika until smooth and cheese is fully melted.
06 - Add drained pasta to the sauce and stir gently to coat evenly.
07 - Transfer mixture to a greased baking dish. Combine panko breadcrumbs with melted butter and sprinkle on top. Bake for 10 to 15 minutes until golden and bubbling.
08 - Serve warm, optionally garnished with additional Parmesan cheese or chopped parsley.

# Expert Suggestions:

01 -
  • It tastes like fall in a bowl without any of the fussy complexity.
  • The pumpkin makes the sauce impossibly creamy while the sharp cheddar keeps it bold and savory.
  • Ready in 40 minutes, which means you can feed yourself something special on a Tuesday night without overthinking it.
02 -
  • Don't skip the roux step—it's what keeps the sauce silky instead of grainy, and rushing it ruins everything.
  • Unsweetened pumpkin puree is non-negotiable; the sweetened kind will make this taste like dessert, and it's not.
  • Add the milk slowly to the roux or your sauce will be lumpy and terrible—patience is the only secret here.
03 -
  • If the sauce seems too thick after sitting, stir in a splash of warm milk—sauces thicken as they cool, and that's normal.
  • The breadcrumb topping is optional, but if you make it, toss the panko with melted butter and a tiny pinch of salt for extra flavor.
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