Pumpkin Mac and Cheese

What I Love About This Pumpkin Mac and Cheese

Pumpkin blends right into a cheese sauce without announcing itself, so this tastes like a richer, deeper mac and cheese rather than a pumpkin dish wearing a pasta costume.

• I keep a stash of homemade pumpkin puree in the freezer once fall pumpkins show up, so I can make this well past pumpkin season.
• Baking it after mixing the pasta and sauce actually improves the texture. The pasta absorbs the sauce better and the whole dish turns out smoother.
• The buttery panko topping adds crunch that a stovetop-only mac and cheese just doesn’t have.

Key Ingredients and Notes

• Pumpkin puree – canned or homemade both work well. Homemade puree tends to be a little thinner than canned, so don’t worry if your sauce looks slightly looser than expected.
• Cheese – a block of sharp cheddar and Monterey Jack melts much more smoothly into a sauce than pre-shredded cheese, which is coated in anti-caking starches.
• Macaroni – my family’s favorite for this dish, though rotini, penne, or ditalini all work if that’s what you have on hand.

How to Make Pumpkin Mac and Cheese

1. Cook the pasta – Cook it just shy of al dente, since it will finish cooking in the oven. Drain and set aside.
2. Make the roux – Melt butter in a large pot over medium heat and whisk in the flour. Once combined, slowly pour in the milk while whisking constantly. Adding the milk slowly and whisking the whole time is what keeps the sauce smooth instead of lumpy.
3. Build the sauce – Grate the cheese from a block rather than using pre-shredded, then add it along with the pumpkin puree, stirring until the cheese melts and the sauce comes together. Season with paprika, salt, and pepper.
4. Combine and transfer – Add the pasta to the pot and mix until fully coated in the sauce. Pour everything into a greased 9×13 casserole dish and spread it into an even layer so it bakes evenly.
5. Top and bake – Combine panko, melted butter, and dried parsley, then spread it over the pasta. Bake at 350°F for 10-15 minutes, until the topping turns golden.

What Can I Add to Pumpkin Mac and Cheese

• Vegetables – broccoli, cauliflower, zucchini, bell peppers, or onions all work well. Par-cook them first, either sautéed or steamed, so they don’t release extra moisture into the sauce as it bakes.
• Bacon – cook diced bacon in the pot first until browned and crispy, then continue with the roux right in the same pot for extra flavor throughout.
• Chicken – shredded rotisserie chicken or diced grilled chicken both stir in easily, since they’re already cooked. Add it in with the pasta.
• Sausage – cook and crumble it first, just like the bacon, so it doesn’t add excess grease or moisture to the sauce.

Storing and Reheating Pumpkin Mac and Cheese

• Refrigerator: store leftovers in an airtight container for 3-5 days.
• Reheating: add a splash of milk before reheating in the oven at 350°F, covered, or in the microwave in 30-45 second increments, stirring in between.
• Freezer: this can be frozen for up to 2-3 months in an airtight container. Thaw overnight in the fridge before reheating.

Pumpkin Mac and Cheese Recipe FAQs

More Recipes From Me

• Bacon and Onion Pumpkin Risotto
• Three Cheese Pumpkin Tortellini
• Creamy Pumpkin Soup
• Chicken Alfredo
• Homemade Easy Mac and Cheese

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