Pumpkin Mac Cheese (Printable View)

Mac and cheese enriched with pumpkin puree and sharp cheddar for a comforting, creamy dish.

# Ingredient List:

→ Pasta

01 - 12 oz elbow macaroni or small pasta shells

→ Cheese Sauce

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

→ Topping (optional)

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

# How to Make:

01 - Preheat oven to 375°F if baking with the topping.
02 - Boil pasta in salted water until al dente. Drain and set aside.
03 - Melt butter in a saucepan over medium heat. Whisk in flour continuously for 1 to 2 minutes to form a smooth roux.
04 - Gradually whisk in milk and cook while stirring until sauce slightly thickens, about 3 to 4 minutes.
05 - Reduce heat and stir in cheddar, Parmesan, pumpkin puree, salt, black pepper, nutmeg, and smoked paprika until cheese melts and sauce becomes smooth.
06 - Add drained pasta to sauce and stir to coat evenly.
07 - Transfer mixture to greased baking dish. Combine panko with melted butter and sprinkle evenly on top. Bake for 10 to 15 minutes until golden and bubbling.
08 - Serve immediately, optionally garnished with extra Parmesan or chopped parsley.

# Expert Tips:

01 -
  • It tastes creamy and indulgent but comes together in less time than you'd think, making weeknight dinners feel less like a chore.
  • The pumpkin adds a subtle sweetness and earthiness that cuts through the richness of the cheese in a way that keeps you coming back for another bite.
02 -
  • Don't skip the gradual whisking-in of milk because you'll regret picking lumps out of what should be silky sauce, and trust me, you can't always get them all out.
  • The smoked paprika isn't essential, but it adds a whisper of complexity that makes people wonder what's different about your mac and cheese in the best way possible.
03 -
  • Shred your own cheese if you have time, because pre-shredded has anti-caking agents that can make the sauce split or look grainy instead of silky smooth.
  • Let your finished dish sit in the baking dish for a few minutes before serving if you've baked it, because it'll set slightly and actually hold together on a plate instead of sliding around.
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