Pumpkin Mac Cheese (Printable)

Creamy elbow macaroni blended with pumpkin puree and sharp cheddar for a comforting autumn dish.

# Ingredient List:

→ Pasta

01 - 12 oz elbow macaroni or small pasta shells

→ Cheese Sauce

02 - 2 tbsp unsalted butter
03 - 2 tbsp 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 tsp salt
09 - ¼ tsp ground black pepper
10 - ¼ tsp ground nutmeg
11 - ¼ tsp smoked paprika (optional)

→ Topping (optional)

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

# How to Make:

01 - Preheat the oven to 375°F if opting to bake with the topping.
02 - Boil elbow macaroni or shells in salted water following package directions until al dente. Drain and set aside.
03 - Melt butter in a saucepan over medium heat. Whisk in flour continuously for 1-2 minutes to form a smooth roux.
04 - Slowly whisk in whole milk, cooking and stirring for about 3-4 minutes until slightly thickened.
05 - Reduce heat, then add shredded cheddar, Parmesan, pumpkin puree, salt, black pepper, nutmeg, and smoked paprika. Stir until the sauce is velvety and cheese is fully melted.
06 - Fold the drained pasta into the cheese mixture to coat evenly.
07 - Transfer mac and cheese to a greased baking dish. Toss panko breadcrumbs with melted butter and sprinkle on top. Bake for 10-15 minutes until golden and bubbly.
08 - Plate hot. Optionally garnish with extra Parmesan or chopped parsley.

# Expert Tips:

01 -
  • The pumpkin adds a subtle sweetness and velvety texture that makes the cheese sauce feel luxurious without being heavy.
  • It comes together in under 40 minutes, so you can have weeknight comfort food that tastes like you've been cooking all day.
  • It's naturally vegetarian and feels fancy enough to serve guests, but honest enough for a solo bowl in pajamas.
02 -
  • Don't skip the roux—it's the only thing standing between you and a broken, grainy sauce that looks separated.
  • Unsweetened pumpkin puree is non-negotiable; pie filling will turn this into dessert, not dinner.
  • Keep the heat moderate when adding the cheese so it melts smoothly instead of clumping or becoming greasy.
03 -
  • Shred your own cheese from a block instead of using pre-shredded—it melts smoother and tastes noticeably better.
  • Let the sauce come together slowly over moderate heat, resisting the urge to turn up the burner and rush through the process.
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