Pumpkin Mac n Cheese
It’s a comforting classic with a delicious fall twist! Our homemade Pumpkin Mac n Cheese is everything you want from a cozy cheesy pasta, but with a little snuck-in veggie that adds flavor and even more creaminess!
We are in full end of fall bring on winter mode here and are busting out all of the cozy dinners. There’s nothing more comforting than a big ol’ plate of homemade cheesy pasta, and that’s why we made our latest ooey gooey pasta recipe, our Pumpkin Mac n Cheese. Everything you want from this comforting classic, but with a little added nutrition and a snuck-in veggie!
Ingredients Needed
- Macaroni – This is a classic macaroni and cheese pasta, but of course, you can use whatever pasta you like!
- Pumpkin Puree – This adds some rich sweetness to this homemade macaroni and cheese you didn’t even know you wanted! Have you made your own pumpkin puree yet?
- Milk, Butter, and Flour – The base of the thick creamy cheese sauce!
- Cheeses – We love a combo of gruyere and mozzarella for this, but you could also use cheddar cheese, too!
- Seasonings – Salt, pepper, ground ginger, and thyme.
Easy to Make
We love this pumpkin mac n cheese because not only is it delicious, but it’s also so incredibly delicious! The first step is to create the cheesy pumpkin-packed sauce.
Then it’s just a matter of adding your cooked pasta of choice to that sauce, giving it a good mix, and then topping it with some breadcrumbs.
Give it a quick broil in the oven to brown those breadcrumbs and then you’re done!
Creamy and dreamy Pumpkin Mac n Cheese!
Recipe Tips
When making a nice thick and creamy cheese sauce, you’ll want to make sure that you add your milk slowly to incorporate it into your roux. This will ensure a nice thick and creamy sauce!
While the pre-shredded cheeses from the store are more convenient, what you’re also getting from them are anti-clumping additives. So for the best melt on a cheese, be sure to shred your own!
This is completely optional, but we love the texture that it adds. But if you want to just have a nice creamy mac n cheese, then you can totally skip this step!
This Pumpkin Mac n Cheese makes such a great weeknight dinner because it’s ready so fast, or a great holiday side dish since it doesn’t take up any oven space!
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Creamy dreamy and ooooh so comforting! This Pumpkin Mac n Cheese is the seasonal twist on the classic that you love!
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
If you want to see more, be sure to sign up for my 5 Easy Ways to Start Cooking From Scratch!
Equipment
Ingredients
- 1/2 lb elbow macaroni or your other favorite pasta
- 3 tablespoons salted butter
- 3 tablespoons all purpose flour
- 2 cups 2% milk or whole or cream
- 3/4 cup pumpkin puree
- 1 teaspoon dried thyme
- 1/2 teaspoon ground ginger
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 cups mozzarella cheese shredded
- 1 1/2 cups gruyere cheese shredded
Panko Topping
- 1 cup panko bread crumbs
- 2 tablespoons salted butter melted, or olive oil
- 1/2 teaspoon salt
- 1/8 cup Parmesan cheese shredded
Instructions
- Cook pasta: Add a large pot of salted water to the stovetop and bring it to a boil. Add the pasta cook to 1 minute less than the noted time on the box (or only about 2 minutes if using fresh pasta). Save 1/3 cup of pasta water and then drain and set aside.
- Prep Breadcrumbs: In a small bowl add panko, melted butter, salt, and Parmesan cheese and set aside.
- Make roux: Meanwhile, in a cast iron skillet or large saute pan, add butter and heat to medium. Add flour and whisk together the butter and flour until a thick roux forms, about 1-2 minutes.
- Add milk: Slowly add a little splash of milk at a time, whisking to combine it with the roux before adding more until all of the milk is combined.If you add it too quickly then the roux with "break" and you won't have the same thick creamy sauce.
- Add pumpkin and seasonings: Bring the sauce to a boil, add the reserved pasta water, and then reduce it to a simmer, add the pumpkin, stir to combine, and then add the thyme, ginger, salt, and pepper and stir to combine.
- Add cheese: Reduce the heat to low and add the shredded cheese. Stir to melt and combine.
- Add pasta: Add drained pasta and stir to combine so that all of the pasta is well coated with the cheese sauce.
- Add panko: This step is optional, but if you choose to, sprinkle on breadcrumb topping and broil in the oven for 2 minutes or until the breadcrumbs are nicely toasted and browned.
this is diabolical
Did you actually make this recipe, Stieve, or do you just think that pumpkin is evil?
I have made dozens of Mac and cheese recipes, and I have to say this one is easily in the top 5! I was nervous my family would be put off by the pumpkin addition but they totally devoured it. Super creamy. Tons of flavor. And you wouldn’t even know it has pumpkin as an ingredient. Great recipe!!
Thank you SO much for sharing, Holly!! Your review and opinion mean so much to me!
This is a new favorite at our house. Even my picky eaters liked it. We served it alongside of fresh salad for a complete meal.
This pumpkin mac and cheese was a hit with the whole family! Such a great side dish or even main dish for the season!
Love to hear it, Lauren! Thanks so much for sharing!
Definitely a fantastic seasonal twist on a classic comfort food! The flavors sound absolutely amazing.
Love this Pumpkin Mac n Cheese recipe, looks so delicious and easy to make!! have not try it before with pumpkin so will make it soon. Thanks for sharing 🙂
Great, enjoy Elisa!
I just know that this is so delicious! I mean look at that so creamyyy!
This recipe is awesome! thank you!