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Pumpkin Mac and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 112 reviews
  • Author: Paula
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

This comforting Pumpkin Mac and Cheese recipe combines creamy pumpkin puree with a rich cheese sauce to create a delicious autumn-inspired twist on a classic favorite. The sauce is infused with warm spices like paprika, sage, thyme, and nutmeg, adding depth and flavor that perfectly complements the tender elbow macaroni. Ideal for cozy dinners or holiday gatherings, this dish is satisfying, flavorful, and full of seasonal goodness.

Ingredients

Scale

Pasta

  • 16 ounce large elbow macaroni

Sauce

  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1/2 teaspoon salt plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground paprika
  • 1/4 teaspoon ground sage
  • 1/4 teaspoon dried thyme
  • pinch of nutmeg
  • 15 ounce can pumpkin puree (not pumpkin pie filling)

Cheese

  • 2 cups freshly grated white cheddar cheese
  • 1/2 cup freshly grated parmesan cheese

Garnish (optional)

  • Fresh thyme or sage leaves
  • Freshly cracked black pepper

Instructions

  1. Cook the macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions, but drain about 1 minute early so the pasta is slightly under al dente. This ensures it finishes cooking perfectly in the sauce. Drain and set aside.
  2. Prepare pumpkin milk mixture: In a medium bowl or glass measuring cup, whisk together the whole milk and pumpkin puree until smooth. Set aside for use in the sauce.
  3. Make the roux: In a medium saucepan over medium heat, melt the butter. Sprinkle in the flour and whisk constantly until the mixture turns golden and slightly fragrant, about 1-2 minutes. This cooks out the raw flour taste.
  4. Add spices: Whisk in the ground thyme, sage, and paprika. Cook the mixture for an additional minute to bloom the spices and bring out their flavors.
  5. Add pumpkin milk and thicken: Gradually whisk in the pumpkin-milk mixture. Bring the sauce to a gentle simmer, making sure it does not boil. Continue whisking frequently until the sauce thickens, about 5 minutes.
  6. Season the sauce: Stir in salt, black pepper, and a pinch of nutmeg. For an extra smooth texture, you may use an immersion blender to blend the sauce until perfectly smooth.
  7. Add cheeses: Remove the saucepan from heat and immediately stir in the white cheddar and parmesan cheeses until completely melted and the sauce is creamy.
  8. Combine pasta and sauce: Add the slightly undercooked macaroni to the cheese sauce. Stir gently to fully coat the pasta with the rich pumpkin cheese sauce.
  9. Garnish and serve: Transfer the mac and cheese to a serving dish or individual bowls. Garnish with fresh cracked black pepper and fresh thyme or sage leaves if desired, then serve warm.

Notes

  • For a smoother sauce, blending with an immersion blender is helpful but optional.
  • Do not boil the sauce once the milk is added; gentle simmering prevents curdling and maintains creaminess.
  • Use pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
  • If a sharper cheese flavor is desired, use a more aged white cheddar.
  • Fresh herbs make a lovely garnish but can be omitted.

Nutrition

  • Serving Size: 1 cup
  • Calories: 370
  • Sugar: 4 g
  • Sodium: 480 mg
  • Fat: 18 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0.3 g
  • Carbohydrates: 37 g
  • Fiber: 3 g
  • Protein: 15 g
  • Cholesterol: 55 mg

Find it online: https://piesbypaula.com/pumpkin-mac-and-cheese-recipe/