Print

Pumpkin Mac and Cheese

Pumpkin Mac and Cheese
Print Recipe

Pumpkin Mac and Cheese is a hearty, cozy fall-inspired twist on classic mac and cheese. It combines creamy sharp cheddar cheese with the natural sweetness and earthiness of pumpkin puree, enriched with warm spices like nutmeg and paprika. This comforting dish is perfect as a family dinner or festive side, delivering a velvety, flavorful experience that celebrates autumn flavors while boosting nutrition with pumpkin’s fiber and vitamins.

Ingredients

Scale

Pasta

  • 2 cups elbow macaroni or any small pasta

Sauce Base

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour (or gluten-free flour blend)
  • 2 ½ cups milk or cream (dairy or plant-based for vegan option)
  • 1 cup pumpkin puree (canned or fresh cooked and pureed)

Cheese and Seasonings

  • 2 cups shredded sharp cheddar cheese (or plant-based cheese for vegan)
  • ½ teaspoon ground nutmeg
  • ½ teaspoon paprika
  • Salt and freshly ground black pepper, to taste

Optional Toppings and Variations

  • Breadcrumbs mixed with melted butter for crispy topping
  • Cayenne pepper or chili flakes for spicy kick
  • Cooked sausage, bacon bits, or shredded chicken for added protein
  • Fresh herbs like sage, thyme, or rosemary
  • Fresh parsley, crispy fried onions, or toasted pumpkin seeds for garnish

Instructions

  1. Cook the Pasta: Boil a large pot of salted water and cook your pasta until just al dente, following the package instructions. Drain and set aside while you prepare the sauce.
  2. Make the Roux: In a large saucepan, melt butter over medium heat. Stir in flour and whisk constantly for 1-2 minutes until the mixture is golden and fragrant. This forms the thickening base for the sauce.
  3. Add Milk and Pumpkin Puree: Gradually whisk in your milk or cream to the roux, ensuring it stays smooth. Once combined, stir in the pumpkin puree until you have a creamy, orange-hued sauce.
  4. Incorporate Cheese and Spices: Add shredded cheddar cheese slowly, stirring until melted and smooth. Season with salt, pepper, nutmeg, and paprika to heighten the fall flavors.
  5. Combine Pasta and Sauce: Toss the cooked pasta into the cheesy pumpkin sauce, mixing thoroughly to coat every piece with that velvety goodness.
  6. Optional Bake for Crunch: If you want a baked version, pour the mac and cheese into a greased baking dish, top with breadcrumbs and extra cheese, and bake at 350°F (175°C) until bubbly and golden on top, about 20 minutes.

Notes

  • Use good quality, freshly shredded cheddar cheese for best melting and flavor.
  • Don’t overcook pasta; slightly undercook so it stays firm once mixed with sauce.
  • Whisk sauce ingredients continuously to avoid lumps and ensure a smooth texture.
  • Adjust seasoning gradually, as pumpkin can mellow out salt and spice.
  • Add a splash of milk if the sauce thickens too much while combining with pasta.

Nutrition

Keywords: pumpkin mac and cheese, fall recipes, comfort food, cheesy pasta, autumn dishes, gluten free mac and cheese, pumpkin puree recipes

Find it online: https://dailydishez.com/pumpkin-mac-and-cheese/