Pumpkin Mac & Cheese is one of those fall recipes I didn’t expect to love as much as I do. It’s creamy, cheesy, and cozy like the classic version, but the pumpkin adds an extra layer of richness and just a hint of sweetness. It’s not overly pumpkiny, just enough to make it feel like a fall twist on a comfort food favorite.

I make this as a side dish for fall dinners or sometimes as a main when we want something quick and filling. Since it comes together in one pot, it’s perfect for weeknights when I don’t want a lot of cleanup. It also fits in well with fall family dinner ideas when you’re trying to balance familiar flavors with something a little different.

Whether you’re looking for pumpkin dinner recipes, a creamy pumpkin pasta dish, or just a fun take on fall mac n cheese, this one is easy to make and hard to mess up. It’s a great option for anyone who wants to sneak some extra fall flavor into a cheesy pasta dish without making it feel like dessert.

Pumpkin Mac & Cheese

Recipe by Tammy Poppie

5.0 from 1 vote

Servings

4

servings

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Ingredients

• 8 ounces elbow macaroni

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 1 cup whole milk

• 1 ⁄2 cup unsweetened canned pumpkin purée

• 1 1⁄2 cups shredded sharp cheddar cheese

• 1 ⁄2 teaspoon garlic powder

• 1 ⁄4 teaspoon ground nutmeg

• Salt and pepper, to taste

• Optional Topping

• 1 ⁄4 cup breadcrumbs

• 1 tablespoon melted butter

Directions

• Preheat oven to 375°F (190°C). Grease an 8×8-inch (20×20 cm) baking dish.
• Cook macaroni in salted water until al dente. Drain and set aside.
• In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly.
• Slowly whisk in the milk until smooth. Stir in the pumpkin purée, garlic powder, nutmeg, salt, and pepper. Let it simmer for 2–3 minutes, until slightly thickened.
• Remove the pan from heat and stir in the shredded cheese until melted and smooth.
• Add the cooked pasta and stir until evenly coated.
• Pour the mixture into the prepared baking dish.
• If using the breadcrumb topping, stir the breadcrumbs with melted butter and sprinkle over the mac and cheese.
• Bake for 15–20 minutes, until bubbly and golden on top. Serve warm.

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Make-Ahead Tip

Prepare the mac and cheese up to the point of baking. Cover tightly and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 20 minutes while the oven preheats. Bake as directed, adding an extra 5 minutes if needed.