Pumpkin Mac Cheese Dish (Print-Friendly)

A creamy pasta dish with real pumpkin puree and sharp cheddar for a rich, autumn-inspired flavor.

# What You'll 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 shredded sharp cheddar cheese
06 - ½ cup unsweetened pumpkin puree (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

# How To Make It:

01 - Preheat oven to 375°F if using topping for baking.
02 - Boil salted water in a large pot and cook pasta until al dente according to package directions. Drain and reserve.
03 - In a saucepan over medium heat, melt butter then whisk in flour continuously for 1-2 minutes until lightly golden.
04 - Slowly whisk in milk and cook, stirring constantly, until sauce thickens slightly, about 3-4 minutes.
05 - Reduce heat and stir in cheddar, Parmesan, pumpkin puree, salt, black pepper, nutmeg, and smoked paprika until smooth and cheese is melted.
06 - Add drained pasta to sauce and stir gently to coat evenly.
07 - Transfer mixture to greased baking dish, top with panko mixed with melted butter, and bake for 10-15 minutes until golden and bubbling.
08 - Serve warm, optionally garnished with extra Parmesan cheese or chopped parsley.

# Expert Advice:

01 -
  • The pumpkin adds unexpected creaminess without overpowering the sharpness of the cheddar.
  • It comes together in under 45 minutes but tastes like you spent all afternoon cooking.
  • Naturally vegetarian and works beautifully as a main dish or a side for roasted chicken.
  • That hint of nutmeg and smoked paprika makes people ask what your secret ingredient is.
02 -
  • Don't let your roux burn or your sauce will taste bitter; medium heat is your friend here.
  • Pumpkin puree can clump if the sauce isn't hot enough when you add it, so make sure your base is properly thickened first.
  • The pasta will continue to absorb sauce as it sits, so if you're not eating immediately, make the sauce slightly looser than you think you want.
03 -
  • Shredding your own cheddar instead of using pre-shredded makes an enormous difference in how smoothly it melts.
  • Taste as you go when seasoning—the cheeses already contain salt, so you might need less than you think.
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