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Pumpkin Mac and Cheese

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Pumpkin Mac and Cheese is a creamy, cozy twist on classic macaroni and cheese. Blending pumpkin purée with rich cheeses and warm spices, this dish delivers velvety texture, golden color, and a subtle sweetness that makes it perfect for fall or anytime comfort food cravings hit.

Ingredients

  • 12 oz elbow macaroni (or any short pasta)
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 3 cups milk (whole or 2%)
  • 1 cup pumpkin purée (not pumpkin pie filling)
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Gruyère or mozzarella cheese
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ tsp ground nutmeg
  • ½ tsp paprika or smoked paprika
  • Fresh sage or parsley, chopped (optional, for garnish)

Instructions

  1. Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside.
  2. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
  3. Gradually whisk in the milk until smooth and slightly thickened.
  4. Stir in the pumpkin purée until fully blended.
  5. Add the cheddar and Gruyère cheeses, stirring until melted and creamy. Season with salt, pepper, nutmeg, and paprika.
  6. Add the cooked pasta to the sauce and stir to coat evenly.
  7. (Optional) For baked mac and cheese: transfer to a greased baking dish, top with extra cheese or breadcrumbs, and bake at 375°F (190°C) for 15–20 minutes until golden and bubbly.
  8. Garnish with chopped sage or parsley before serving.

Notes

  • Use canned pumpkin purée, not pumpkin pie filling.
  • Whole milk or 2% milk gives the best creamy texture; for extra richness, use half-and-half.
  • To make it vegan, use dairy-free milk, butter, and cheese.
  • Add-ins like bacon, roasted veggies, or spinach make great variations.
  • Pairs perfectly with roasted vegetables or a crisp salad.

Nutrition

Find it online: https://thefamilycooking.com/pumpkin-mac-and-cheese-2/