Pumpkin mac and cheese isn’t just a seasonal dish; it’s a cozy reminder of fall’s bounty. I love how the pumpkin adds a subtle sweetness and velvety texture that transforms ordinary mac and cheese into something special. It’s a recipe I keep returning to, especially when I want comfort without heaviness.
Why This Pumpkin Mac & Cheese Will Keep Calling Me Back
The gentle sweetness of pumpkin paired with sharp cheese feels like a warm hug after a long day. It’s easy to customize—add a crispy topping or spicy jalapeños. Plus, the smell of it baking fills the house with autumn’s promise, making every bite feel like a celebration of seasonal comfort.
Breaking Down the Key Ingredients
- Pumpkin puree: Creamy and slightly sweet, it’s the heart of this dish, adding moisture and flavor.
- Cheddar cheese: Sharp and gooey, it melts beautifully, balancing the pumpkin’s sweetness.
- Elbow macaroni: Classic pasta shape, it holds sauce well and offers a nostalgic bite.
- Butter and flour: Create a roux that thickens the sauce with a rich, velvety texture.
- Milk: Makes the sauce smooth and creamy, acts as a binder.
- Nutmeg: A tiny pinch adds warmth and depth, elevating the pumpkin.
- Salt and pepper: Basic seasonings that round out the flavors.
Tools of the Trade for Perfect Pumpkin Mac and Cheese
- Large pot: For boiling pasta and making the sauce.
- Whisk: To smooth out the roux and sauce.
- Baking dish: To bake the assembled dish until golden.
- Measuring cups and spoons: To measure ingredients accurately.
- Rubber spatula: To stir and combine ingredients without scratching cookware.
The Art of Crafting Pumpkin Mac and Cheese from Scratch
Step 1: Preheat your oven to 180°C (350°F).
Step 2: Cook 250g of elbow macaroni in boiling salted water until al dente, about 8 minutes.
Step 3: Drain pasta and set aside. In the same pot, melt 2 tablespoons of butter over medium heat.
Step 4: Add 2 tablespoons of all-purpose flour, whisk until smooth and bubbly, about 1 minute.
Step 5: Gradually stir in 1 cup of milk and 1 cup of pumpkin puree, cook until thickened, about 5 minutes.
Step 6: Stir in 1 cup of shredded sharp cheddar cheese and a pinch of nutmeg.
Step 7: Add cooked pasta to the sauce, mix well.
Step 8: Transfer to a buttered baking dish, top with more cheese if desired.
Step 9: Bake for 20-25 minutes until bubbly and golden.
Step 10: Let rest 5 minutes before serving.
Cooking Checkpoints & Tips to Nail It
- Ensure the cheese melts smoothly without clumping—stir constantly.
- The sauce should be thick enough to coat the pasta; if it’s too runny, cook a minute longer.
- Look for a golden, bubbly top after baking—the cheese should be crispy around the edges.
- Taste the pumpkin-cheese balance before baking—adjust salt or spice as needed.
Common Mistakes & How to Fix Them
- Pouring all cheese at once.? Add cheese gradually to prevent clumping.
- Boiling the milk and pumpkin mixture.? Simmer sauce gently; high heat causes curdling.
- Using pre-shredded cheese.? Use fresh cheese for melting; pre-shredded often contains anti-caking agents.
- Leaving it in the oven too long.? Bake until bubbling and golden, not overcooked.
Pumpkin Mac and Cheese
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F). Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente, about 8 minutes. Drain and set aside.
- In the same pot, melt the butter over medium heat, listening for it to melt and bubble gently.
- Add the flour to the melted butter and whisk vigorously for about 1 minute, until the mixture turns a light golden color and feels slightly thickened.
- Gradually pour in the milk while whisking constantly, creating a smooth sauce. Continue whisking until the mixture thickens slightly and starts to bubble, about 3-5 minutes.
- Stir in the pumpkin puree, mixing until fully incorporated and the sauce is smooth with a warm orange hue.
- Add the shredded cheddar cheese and a pinch of nutmeg to the sauce, stirring until the cheese melts completely and the sauce is creamy and cheesy.
- Season the sauce with salt and pepper to taste, then fold in the cooked macaroni until evenly coated with the pumpkin cheese sauce.
- Transfer the mixture into a buttered baking dish, spreading it out evenly. If desired, sprinkle a little extra cheese on top for a golden crust.
- Bake in the preheated oven for 20-25 minutes, until bubbling around the edges and the top is golden brown.
- Remove from the oven and let rest for 5 minutes; the sauce will set slightly and the aroma of baked cheese and pumpkin will fill your kitchen.
- Scoop portions onto plates, enjoy the warm, creamy, and slightly sweet pumpkin mac and cheese with a crispy top and tender pasta inside.
Hi, I’m Hannah Reynolds, the creator and heart behind Seasoning Therapist. Born and raised in the United States, I grew up in a family where the kitchen was always the coziest gathering spot.
