pumpkin mac and cheese

Few dishes capture cozy comfort quite like a bowl of creamy pumpkin mac and cheese. The smooth pumpkin purée gives the sauce a delicate sweetness that balances perfectly with sharp cheddar and a hint of nutmeg. It’s a seasonal favorite that feels indulgent but still wholesome enough for everyday cooking.

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Course: Comfort Food, Fall Recipes, Main dish, Pasta Recipes

Cuisine: American, Seasonal Comfort

Keyword: autumn dinner, baked mac and cheese, creamy pasta, fall comfort food, pumpkin mac and cheese, pumpkin recipes

Prep Time: 15

Cook Time: 25

Baking & Cooling Time: 10

Total Time: 50

Servings: people

Ingredients

Elbow macaroni 250 g / 8.8 oz: The tender base that holds the creamy sauce.
Pumpkin purée 200 g / 7 oz: Gives color, moisture, and a sweet-savory flavor.
Sharp cheddar cheese shredded (180 g / 6.3 oz): Adds tangy, melty richness.
Gruyère cheese shredded (60 g / 2.1 oz): Brings nutty undertones for complexity.
Whole milk 240 ml / 8 fl oz: Helps create a smooth sauce texture.
Unsalted butter 30 g / 1 oz: Adds silkiness and depth to the roux.
All-purpose flour 20 g / 0.7 oz: Thickens the cheese sauce to ideal consistency.
Breadcrumbs 40 g / 1.4 oz: Give the top layer a satisfying crunch.
Fresh sage leaves 5 g / 0.18 oz: Offer fragrant herbaceous notes.
Ground nutmeg 1 g / 0.03 oz: Brings warmth and enhances the pumpkin flavor.
Salt 5 g / 0.18 oz and black pepper (2 g / 0.07 oz): Essential seasonings balancing all tastes.
Simple fresh ingredients ready to make pumpkin mac and cheese.

Instructions

Preheat the oven to 180°C (350°F) and lightly grease a medium baking dish.
Cook the macaroni in salted boiling water until just al dente, then drain and set aside.
Melt butter in a saucepan over medium heat, whisk in flour, and cook for 1 minute to form a roux.
Gradually add milk while whisking until the sauce thickens and becomes smooth.
Stir in pumpkin purée, followed by grated cheeses, until melted and creamy.
Season with salt, pepper, and nutmeg, then fold in the cooked macaroni to coat thoroughly.
Pour mixture into the prepared dish, top with breadcrumbs and small bits of butter.
Bake for 20–25 minutes until bubbly and golden brown. Garnish with crispy sage before serving.

Notes

Substitute lactose-free milk or plant-based cheddar for a dairy-friendly twist without sacrificing creaminess.

To save time, prepare the sauce a day in advance and refrigerate; reheat gently before combining with pasta.

For storage, keep leftovers in an airtight container for up to three days and reheat in the oven. The pumpkin mac and cheese remains perfectly creamy when warmed slowly.

Each spoonful of pumpkin mac and cheese feels like autumn comfort.