Pumpkin Mac and Cheese Recipe

scooping out some pumpkin mac and cheese from the baking dish with a large spoon.

5 from 4 votes

Soft pasta and a gooey cheese sauce can make just about anyone forget their worries for a minute. I add pumpkin puree to that classic mac and cheese combination for a fall twist, and a buttery bread crumble on top. This beautiful fall pasta dish will be ready in less than an hour and so easy.

Prep Time5

Cook Time35

Total Time40

Course: Main Course, Side Dish

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 865kcal

Author: Lyuba Brooke

Ingredients

1 lb elbow macaroni
2 tbsp unsalted butter
3 tbsp all purpose flour
3 cups whole milk
8 oz extra sharp cheddar cheese
12 oz Monterrey Jack cheese (or cheddar jack)
15 oz pumpkin puree
1 tsp paprika
salt
fresh cracked black pepper

Topping:

1 cup Panko crumbs
1 tbsp dried parsley
2 tbsp butter melted

US Customary - Metric

Instructions

Cook pasta al dente, drain, and set it aside until cheese sauce is ready.
Preheat oven to 350°F and lightly grease a 9×13 casserole dish.
While pasta is cooking, grate cheese and start making the cheese sauce. Melt butter in a large pot over medium heat and whisk in flour. Once it’s combined, start pouring in milk while constantly whisking. Keep whisking until all incorporated.
Add cheeses and pumpkin puree and slowly stir everything in. Keep cooking and stirring until cheese is all melted and mixed into the sauce.
Season cheese sauce with paprika, salt, and pepper and add pasta to the pot. Mix until pasta is completely incorporated and pour it all into the prepared casserole dish. Spread it all evenly in the dish.
In a small bowl, combine Panko crumbs, melted butter, and dried parsley. Mix it well and spread the crumble over the macaroni.
Pop it in the oven and bake for about 15-20 minutes.

Notes

Cheese: grate from a block rather than using pre-shredded for a smoother sauce.
Pasta timing: slightly undercook the pasta before baking, since it continues cooking in the oven.
Pumpkin: you can use homemade puree or canned. If using canned, make sure to use pumpkin puree not pumpkin pie mix!

Nutrition