Pumpkin Mac Cheese (Print View)

Comforting mac with pumpkin puree and sharp cheddar delivering rich autumn flavors in a creamy sauce.

# Components:

→ 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 sharp cheddar cheese, shredded
06 - ½ cup pumpkin puree (unsweetened, canned or homemade)
07 - ¼ cup grated Parmesan cheese
08 - ½ teaspoon salt
09 - ¼ teaspoon ground black pepper
10 - ¼ teaspoon ground nutmeg
11 - ¼ teaspoon smoked paprika (optional)

→ Topping (optional)

12 - ¼ cup panko breadcrumbs
13 - 1 tablespoon melted butter

# Directions:

01 - Preheat oven to 375°F for baked topping version.
02 - Boil pasta in salted water until al dente, then drain and set aside.
03 - Melt butter in a saucepan over medium heat, whisk in flour constantly for 1 to 2 minutes.
04 - Gradually whisk in milk, cook stirring until slightly thickened, about 3 to 4 minutes.
05 - Reduce heat, stir in cheddar, Parmesan, pumpkin puree, salt, pepper, nutmeg, and smoked paprika until smooth.
06 - Add cooked pasta to sauce, stir until fully coated.
07 - Transfer mixture to greased baking dish, combine panko with melted butter, sprinkle on top, bake 10 to 15 minutes until golden and bubbly.
08 - Serve hot, optionally garnished with extra Parmesan or chopped parsley.

# Expert Advice:

01 -
  • The pumpkin creates an impossibly creamy sauce without needing heavy cream, which feels like you're getting away with something.
  • It tastes elegant enough for company but comes together faster than takeout.
  • That subtle nutmeg-and-smoked-paprika warmth makes people ask for the recipe before they even finish their first bite.
02 -
  • Don't skip the roux step—this is what gives you a silky sauce instead of a greasy puddle.
  • The pumpkin puree releases moisture, so if your sauce looks too thin, keep stirring over low heat for another minute or two; it will tighten up.
  • Taste before you serve; the beauty of this dish is that the seasonings are gentle, so you have total control over the final flavor.
03 -
  • Have all your cheese shredded and measured before you start the roux; this sauce comes together fast and you don't want to scramble at the end.
  • If your sauce looks too thin after adding the pumpkin, the fix is simple—let it simmer gently for a minute or two, and it will tighten right up.
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