Pumpkin Mac Cheese Delight (Printable)

Creamy autumn flavors with pumpkin puree and sharp cheddar in tender pasta.

# What You Need:

→ Pasta

01 - 12 ounces 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

# Directions:

01 - Preheat the oven to 375°F (190°C) if preparing a baked topping.
02 - Boil pasta in salted water until al dente according to package directions; drain and set aside.
03 - Melt butter in a large saucepan over medium heat, then whisk in flour continuously for 1 to 2 minutes to create a roux.
04 - Gradually whisk in milk and cook while stirring until the mixture thickens slightly, 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 is smooth.
06 - Add drained pasta to the sauce and stir until evenly coated.
07 - Transfer pasta mixture to a greased baking dish; combine panko with melted butter and sprinkle on top. Bake for 10 to 15 minutes until golden and bubbling.
08 - Serve hot, optionally garnished with additional Parmesan or chopped parsley.

# Expert Suggestions:

01 -
  • It tastes like fall in a bowl without being overly sweet or dessert-like.
  • The pumpkin makes the sauce impossibly creamy without any heavy cream.
  • It comes together in under 40 minutes but tastes like you fussed over it for hours.
02 -
  • Don't skip the roux; it's what keeps the sauce smooth and silky instead of grainy or separated.
  • If your sauce breaks or looks curdled, pull it off the heat immediately and whisk in a splash of cold milk to fix it.
  • The pumpkin flavor is subtle by design—if you add much more than half a cup, it starts tasting like pumpkin soup instead of elevated mac and cheese.
03 -
  • If you're making the topping, mix the panko and butter together in a small bowl before sprinkling it on; it browns way more evenly than dry breadcrumbs.
  • Taste the sauce before you add the pasta—a few extra grains of salt here make the whole dish come alive, and you can't take it back once everything is mixed.
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