This recipe brings together the best of both worlds: classic comfort food meets seasonal flair, making it a must-make all season long.
With every bite, you’ll taste the subtle sweetness of pumpkin, the sharpness of cheese, and the perfect comforting texture that makes it so irresistible.
Why I Can’t Stop Making These Cookies
- Quick win: Ready in under 30 minutes, perfect for busy weeknights.
- Flavor twist: Pumpkin adds natural sweetness and a hint of earthiness to classic mac & cheese.
- Pantry-friendly: Uses common staples like elbow pasta, canned pumpkin, and cheeses you likely already have.
- Kid-friendly: Creamy and mild, with a buttery finish that kids adore.
- Seasonal appeal: The subtle pumpkin flavor makes this perfect to enjoy all fall long without feeling like an overwhelming pumpkin pie in pasta form.
What Type of Pumpkin Should I Use?
For the best flavor and creaminess, use canned pure pumpkin rather than pumpkin pie filling, which has added spices and sugar. Choose a high-quality organic canned pumpkin if available its smooth texture blends effortlessly into the sauce.
If you prefer fresh pumpkin, look for sugar pumpkins or pie pumpkins, which are smaller and sweeter than carving pumpkins. Roast until tender, then puree and strain to remove excess water to keep your mac & cheese from becoming watery. Frozen pumpkin puree works well too just thaw completely and drain any extra liquid before mixing.
Avoid dried pumpkin or heavily spiced pumpkin mixes as these will alter the texture and flavor balance.
Options for Ingredient Alternatives
- Butter can be swapped for olive oil or vegan butter for a dairy-free option.
- Use sharp cheddar, Gruyere, or a blend like mozzarella and fontina for varied cheese flavors.
- Whole milk is best for richness, but you can substitute with almond, oat, or soy milk for lactose-free versions.
- Skip the traditional nutmeg if you want a more subtle flavor or add a pinch of smoked paprika for a smoky twist.
- If using coconut oil instead of butter, chill your sauce slightly before mixing to avoid separation.
The Biggest Challenges While Baking
- Avoid overcooking the pasta; cook al dente as it will soften more in the oven.
- Don’t add too much liquid pumpkin to keep your cheese sauce silky rather than runny.
- Mix the cheese sauce thoroughly to prevent lumps but avoid overmixing to keep it creamy.
- Fold in the pumpkin puree and cheese gently at the end to keep the sauce smooth and cohesive.
- When baking, cover loosely with foil the first half to prevent the top from drying out, then uncover to get a golden crust.
Storage & Freezing Instructions
Pumpkin mac & cheese tastes best fresh but stores well in the fridge for up to 3 days in an airtight container. To reheat, add a splash of milk and warm gently to revive creaminess.
For freezing, portion into airtight containers or freezer bags. Freeze flat for up to 2 months. Thaw overnight in the fridge, then reheat on the stove or in the oven, adding milk if needed to refresh the sauce.
You can also prepare the cheese sauce and cooked pasta separately and freeze them. Thaw and combine before baking for easy make-ahead meals.
Estimated Nutrition
This recipe makes about 6 generous servings. Rough nutrition per batch:
- Calories: approximately 1800 kcal total
- Fat: 90 g
- Carbohydrates: 160 g
- Protein: 70 g
Per serving (1/6th):
- Calories: 300–320 kcal
- Fat: 15 g
- Carbohydrates: 27 g
- Protein: 12 g
These numbers will vary based on cheese and milk choices but offer a hearty, comforting meal with protein and fiber from pumpkin.
Ingredients
- 12 ounces elbow macaroni (340 g)
- 1 1/2 cups canned pumpkin puree (about 360 g)
- 3 cups shredded sharp cheddar cheese (340 g)
- 1 cup shredded mozzarella (110 g)
- 4 cups whole milk (960 ml)
- 4 tablespoons unsalted butter (56 g)
- 1/4 cup all-purpose flour (30 g)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup panko breadcrumbs (50 g) (optional for topping)
Step-by-Step Instructions
- Preheat your oven to 350 degrees F (175 C). Butter a 9×13 inch baking dish or spray with nonstick spray.
- Cook the elbow macaroni in salted boiling water until just al dente (about 7 minutes). Drain and set aside.
- In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until bubbly but not browned.
- Slowly whisk in milk, continuing to whisk until the sauce thickens and starts to bubble, about 5-7 minutes.
- Remove from heat and whisk in pumpkin puree, garlic powder, nutmeg, salt, and pepper. Then stir in shredded cheeses until melted and smooth.
- Fold the cooked macaroni gently into the pumpkin cheese sauce until evenly coated. Pour into your prepared baking dish. Sprinkle panko breadcrumbs evenly on top if using.
- Bake uncovered for 25-30 minutes until bubbly and golden on top. Let cool 5 minutes before serving.
Tips, Variations & Serving Ideas
- Add crispy bacon or caramelized onions for extra flavor.
- Stir in chopped sage or thyme for an herbal note.
- Use gluten-free pasta and flour for a gluten-free option.
- Underbake by 5 minutes for gooey, creamy centers.
- Serve alongside roasted Brussels sprouts or a fresh green salad.
- Leftovers reheat beautifully on the stove with a splash of milk.
- Sprinkle a little smoked paprika on top before baking for a subtle smoky kick.
FAQs
Q: Can I use fresh pumpkin instead of canned?
A: Yes, roast and puree fresh sugar pumpkins, but be sure to drain extra liquid for best texture.
Q: Is this recipe dairy-free or vegan?
A: It’s not by default, but swapping butter for olive oil, milk for plant-based milk, and cheese for vegan alternatives works well.
Q: Can I make this ahead and reheat?
A: Absolutely! It reheats beautifully in the oven or stove with a little milk to loosen the sauce.
Save This for Later (Pinterest)
Love fall comfort food? Save this pumpkin mac & cheese recipe to your Pinterest boards so you can cozy up with it all season long and share the warmth with friends and family.
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