Pumpkin Mac and Cheese
This pumpkin mac and cheese is a fall twist on classic mac and cheese. It's perfect for a chilly fall evening.
Pumpkin Mac & Cheese
If you love mac and cheese and the flavor of pumpkin, you should try this pumpkin mac and cheese.
It's the perfect fall dinner when you are craving seasonal flavors and some comfort food.
Kids and adults love this easy to make dinner.
Ingredients
Elbow macaroni (or any short pasta): You can use elbow macaroni or even small or medium shells for something slightly different. I find the macaroni tends to be a bit "softer" noodle and shells tends to keep a bit firmer texture while still holding on to the cheese sauce.
Unsalted butter: Used in both the cheese sauce as well as for the topping.
All-purpose flour: This is the key ingredient for making the roux.
Whole milk: Whole milk makes the sauce creamy.
Pumpkin puree: Feel free to use homemade pumpkin puree or canned. Just make sure it is pure pumpkin puree and not pumpkin pie filling.
Cream cheese, softened and cubed: Pull this out about 30-60 minutes before making to allow it to come to room temperature.
Sharp cheddar cheese, shredded: I like to shred my own cheese, because pre-shredded tends to have anti-caking agents added to prevent clumping.
Seasonings: I used garlic powder, nutmeg, smoked paprika, salt, and pepper.
Grated Parmesan cheese
Panko breadcrumbs: Used to add a crunchy topping.
How to Make
Preheat the oven to 375°F (190°C).
We'll start by making a roux, melt the butter in a large saucepan over medium heat.
Once the butter is melted, add the flour and whisk continuously for 2-3 minutes until the mixture is smooth and bubbly.
Next, gradually whisk in the milk, stirring constantly until the mixture thickens, which should take about 5 minutes.
Stir in the pumpkin puree and cubed cream cheese.
Allow the mixture to simmer for a few minutes, whisking until the cream cheese is fully melted and the sauce is creamy.
Reduce the heat to low and slowly add ¾ of the shredded cheddar cheese, grated Parmesan, garlic powder, nutmeg, salt, pepper, and smoked paprika until everything is melted and well combined.
Once the cheese sauce is ready, stir in the cooked pasta until it is fully coated in the creamy mixture.
In a small bowl, mix the panko breadcrumbs with the melted butter.
Transfer the mac and cheese to a greased 9x13 baking dish, and sprinkle the breadcrumb mixture evenly over the top.
Bake for 15-20 minutes, or until the topping is golden brown and crispy.
Once baked, let the mac and cheese cool for a few minutes before serving.
Enjoy!
Leftovers/Storage
Any leftover mac and cheese can be covered with plastic wrap or transferred to an airtight container.
It can be stored in the fridge for up to 4-5 days.
For freezing, before baking, place the unbaked dish in an airtight freezer-safe container or wrapping it tightly in plastic wrap and foil. You can freeze it for up to three months.
When reheating, preheat the oven to 350°F (175°C) and heat the refrigerated mac and cheese in a covered baking dish for about 20-25 minutes, removing the foil for the last few minutes.
If reheating frozen mac and cheese, thaw it overnight in the fridge and bake according to the directions.
What to Serve with Pumpkin Mac and Cheese
- Garlic Bread
- Side Salad
- Roasted Vegetables
- Apple Sauce
- Grilled Chicken
- Steamed Broccoli
Make sure to "PIN IT" for later and follow Gather in my Kitchen on Pinterest for all the latest easy and delicious recipes!
Creamy Pumpkin Mac and Cheese
Ingredients
- 12 ounces elbow macaroni or any short pasta
- 2 Tablespoons unsalted butter
- 2 Tablespoons all-purpose flour
- 2 cups whole milk or half and half for extra creaminess
- 1 cup pumpkin puree fresh or canned, unsweetened
- 4 ounces cream cheese softened and cubed
- 2 cups sharp cheddar cheese shredded
- ½ teaspoon garlic powder
- ¼ teaspoon nutmeg
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- ¼ teaspoon pepper
- ¼ cup Parmesan cheese grated
- ½ cup panko breadcrumbs for topping
- 2 Tablespoons butter melted
Instructions
- Cook the noodles according to the package directions.
- While the noodles are cooking, in a large saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for 2-3 minutes to form a smooth roux.
- Gradually whisk in the milk, stirring constantly until the mixture thickens, about 5 minutes.
- Stir in the pumpkin puree, cubed cream cheese, garlic powder, nutmeg, salt, pepper, and smoked paprika. Simmer for a few minutes, whisking until the cream cheese is fully melted and the sauce is smooth.
- Reduce the heat to low and stir in ¾ of the cheddar cheese and Parmesan cheese, one handful at a time, until melted and creamy.
- Stir the cooked pasta into the pumpkin cheese sauce until fully coated.
- To make the topping, in a small bowl, mix the panko breadcrumbs and 2 tbsp butter.
- Preheat your oven to 375°F (190°C). Transfer the mac and cheese to a greased 9x13 baking dish. Evenly sprinkle the breadcrumb mixture over the top.
- Bake for 15-20 minutes, or until the topping is golden brown and crispy.
- Let the mac and cheese cool for a few minutes before serving.
Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you've used.
