Pumpkin Mac and Cheese (Printable)

Creamy mac with pumpkin puree and sharp cheddar, blending rich autumn flavors in every bite.

# What You’ll Need:

→ Pasta

01 - 12 oz elbow macaroni or small pasta shells

→ Cheese Sauce

02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 2 cups whole milk
05 - 2 cups shredded sharp cheddar cheese
06 - 1/2 cup unsweetened pumpkin puree (canned or homemade)
07 - 1/4 cup grated Parmesan cheese
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon ground black pepper
10 - 1/4 teaspoon ground nutmeg
11 - 1/4 teaspoon smoked paprika (optional)

→ Topping (optional)

12 - 1/4 cup panko breadcrumbs
13 - 1 tablespoon melted butter

# How To Make:

01 - Preheat the oven to 375°F if you intend to bake with the topping.
02 - Boil the pasta in a large pot of salted water until al dente, then drain and set aside.
03 - Melt the butter in a large saucepan over medium heat, then add flour and whisk continuously for 1 to 2 minutes to create a roux.
04 - Slowly whisk in the milk and cook for 3 to 4 minutes until the mixture thickens slightly.
05 - Reduce heat, add cheddar, Parmesan, pumpkin puree, salt, pepper, nutmeg, and smoked paprika, then stir until the cheese melts and the sauce is smooth.
06 - Add the drained pasta to the sauce and mix until fully coated.
07 - Transfer the pasta mixture to a greased baking dish. Combine panko breadcrumbs with melted butter, sprinkle on top, and bake for 10 to 15 minutes until golden and bubbling.
08 - Serve warm, optionally garnished with extra Parmesan or parsley.

# Top Suggestions:

01 -
  • It tastes like autumn comfort without needing a special occasion or complicated steps.
  • Sharp cheddar cuts through the sweetness of pumpkin so it feels savory and sophisticated, not dessert-like.
  • One pot of creamy sauce makes it faster than expected, and your kitchen will smell incredible.
02 -
  • Don't use canned pumpkin pie filling by mistake—it has spices and sugar already added and will throw off your entire dish.
  • If your sauce breaks or looks grainy, you've either gone too hot or added cold milk too fast; gentle heat and patience fix this every time.
  • Pumpkin puree can seem a little separated in the can, so stir it well before measuring.
03 -
  • Taste your sauce before adding the pasta—season it to be slightly more flavorful than you want the final dish to be, because pasta will dilute it slightly.
  • If you're using the topping, let your mac and cheese rest in the dish for five minutes before baking so the breadcrumbs stick better and cook more evenly.
Go Back