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Creamy Pumpkin Mac and Cheese for Cozy Nights

This comforting meal combines the rich, velvety texture of cheese with the earthy sweetness of pumpkin, creating a symphony of flavors that is both indulgent and satisfying.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main
Cuisine: American
Keyword: Easy
Servings: 4 servings

Equipment

  • Large Pot
  • Mixing Bowl
  • Whisk
  • Baking Dish

Ingredients

Pasta

  • 8 ounces Elbow Macaroni Cooked until al dente.

Sauce

  • 1 cup Pumpkin Puree 100% pure pumpkin without additives.
  • 2 cups Shredded Sharp Cheddar Cheese For the ultimate cheesy experience.
  • 1 cup Whole Milk For creamy consistency.
  • 3 tablespoons Unsalted Butter For the roux.
  • 1/4 cup All-Purpose Flour To thicken the cheese sauce.
  • 1 teaspoon Garlic Powder Enhances flavor.

Seasonings

  • to taste Salt
  • to taste Pepper
  • a pinch Ground Nutmeg Adds warm flavor.

Optional Topping

  • 1/2 cup Breadcrumbs Mixed with melted butter for topping.

Instructions

  • 1. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente (about 8-10 minutes).
  • 2. Drain the macaroni and set aside, reserving a small cup of pasta water.
  • 3. In the same pot, melt the butter over medium heat.
  • 4. Sprinkle in the flour and whisk continuously for about 2 minutes until it turns light golden.
  • 5. Slowly whisk in the milk, stirring constantly until the mixture thickens (about 3-5 minutes).
  • 6. Stir in the pumpkin puree until fully combined.
  • 7. Gradually add the cheddar cheese, stirring until melted and smooth. Add garlic powder, salt, pepper, and nutmeg.
  • 8. If the sauce is too thick, add a splash of reserved pasta water.
  • 9. Fold the cooked macaroni into the cheese sauce until well-coated.
  • 10. Preheat the oven to 350°F (175°C) and transfer the mixture to a greased baking dish.
  • 11. Mix breadcrumbs with melted butter and sprinkle over the top.
  • 12. Bake for approximately 20 minutes until golden brown and crispy.
  • 13. Let cool for a few minutes before serving, garnished with fresh parsley or paprika.

Notes

Leftover mac and cheese can be stored in an airtight container for up to three days. Reheat gently with a splash of milk.