Creamy, cozy, and just the right amount of cheesy — this Pumpkin Mac and Cheese is comfort food with a little seasonal twist
The pumpkin makes the sauce extra silky, adds a gentle sweetness, and sneaks in some extra goodness.
No nuts, no soy, just straight-up delicious mac and cheese you can whip up in about 30 minutes.
Why I Love This Recipe
This dish came to life one chilly October evening when I wanted something comforting but also a little different from the usual mac and cheese. The pumpkin doesn’t overpower — it just makes the cheese sauce richer and more luxurious. Every bite feels like a warm blanket for your taste buds.
- It’s ready in 30 minutes
- Uses simple, everyday ingredients
- Creamy without needing heavy cream
- Great for cozy fall dinners or holiday sides
- Can be made ahead and reheated without losing creaminess
Servings & Time
Servings: 4
Total Time: 30 minutes
Macros (Per Serving)
- Calories: 435
- Protein: 16g
- Carbs: 54g
- Fat: 17g
- Fiber: 4g
Why This Recipe Works (Quick Science)
Pumpkin purée has natural starches that help thicken the cheese sauce without needing extra flour. This means you get a luscious texture with less effort. The pumpkin also has natural sweetness that balances the saltiness of the cheese, giving you a more complex flavor without extra seasoning.
Common Mistakes
- Overcooking the pasta: It will cook a little more in the sauce, so stop just before al dente.
- Using cold cheese: Shredded cheese should be at room temperature so it melts smoothly.
- Skipping seasoning: Pumpkin needs salt and a touch of spice to shine.
- Too high heat when adding cheese: This can cause the sauce to separate.
What to Serve With
- A crisp green salad with lemon vinaigrette
- Roasted Brussels sprouts or broccoli
- Garlic bread for dipping into extra sauce
- Roasted chicken for a heartier meal
What You’ll Need
- 8 oz elbow macaroni (uncooked)
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk (room temperature)
- 1 cup pumpkin purée (unsweetened)
- 2 cups sharp cheddar cheese (shredded, room temperature)
- ½ tsp salt
- ¼ tsp ground black pepper
- ¼ tsp smoked paprika
- Fresh parsley (optional, for garnish)
Pro Tips
- Warm the milk before adding it to the roux — it makes the sauce smoother.
- Shred your own cheese; pre-shredded can have anti-caking agents that affect creaminess.
- Taste before serving and adjust seasoning — pumpkin can dull flavors if under-seasoned.
- For extra color and flavor, top with smoked paprika before serving.
Tools Required
- Large pot for pasta
- Medium saucepan
- Whisk
- Wooden spoon
- Measuring cups and spoons
- Colander
Substitutions and Variations
- Use gouda or fontina instead of cheddar for a different flavor.
- Add a pinch of nutmeg for a warm, cozy note.
- Swap pasta for gluten-free noodles if needed.
- Add cooked bacon or pancetta for extra savoriness.
Make-Ahead Tips
Cook pasta and sauce separately, then combine before serving. The sauce can be made a day ahead and stored in the fridge.
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add 8 oz elbow macaroni and cook until just shy of al dente, about 1 minute less than package instructions. Drain and set aside.
Step 2: Make the Roux
In a medium saucepan over medium heat, melt 2 tbsp unsalted butter. Whisk in 2 tbsp all-purpose flour and cook for 1-2 minutes, stirring constantly, until smooth and slightly golden.
Step 3: Add the Milk
Slowly whisk in 2 cups whole milk (room temperature), a little at a time, until smooth. Cook for 3-4 minutes until slightly thickened.
Step 4: Add the Pumpkin
Whisk in 1 cup pumpkin purée, stirring until fully combined and sauce is smooth and golden-orange.
Step 5: Add the Cheese and Seasonings
Turn heat to low. Add 2 cups shredded sharp cheddar cheese, ½ tsp salt, ¼ tsp ground black pepper, and ¼ tsp smoked paprika. Stir until cheese is fully melted and sauce is creamy.
Step 6: Combine Pasta and Sauce
Add cooked pasta to the sauce and stir until every piece is coated in the creamy pumpkin cheese sauce.
Step 7: Serve
Spoon into bowls and garnish with fresh parsley and an extra sprinkle of smoked paprika if desired.
Leftovers and Storage
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of milk to loosen the sauce.
Conclusion
This Pumpkin Mac and Cheese is pure comfort with a twist — creamy, rich, and a little unexpected in the best way. Try it once, and you’ll be hooked. If you make it, drop a comment to share how it went and what you served it with!