Pin it The first time I made pumpkin mac and cheese, it was a happy accident born from laziness. I had leftover pumpkin puree sitting in my fridge after making soup, and somehow the idea of stirring it into my usual cheese sauce felt natural rather than strange. That first bite—creamy, nutty, with just a whisper of autumn spice—made me wonder why I'd never thought to do this before. Now, when October rolls around and the air gets crisp, this is the first thing I crave.
I made this for my partner on their birthday last November, and watching them taste it was almost better than eating it myself. They closed their eyes for a second, and I knew I'd hit something right. It became the thing they requested for every autumn meal after that—no birthday cake needed, just a big bowl of this.
Ingredients
- 340 g elbow macaroni or small pasta shells: Use a small shape so the creamy sauce clings to every piece; larger pasta feels hollow and sad in this dish.
- 2 tablespoons unsalted butter: Don't skip the unsalted version so you control the salt level yourself.
- 2 tablespoons all-purpose flour: This makes the roux that thickens everything; whisking it smoothly is half the battle.
- 480 ml whole milk: Full-fat milk makes the sauce taste like silk; skim milk will feel thin no matter what you do.
- 200 g sharp cheddar cheese, shredded: Real sharp cheddar has flavor and complexity that pre-shredded loses; the tiny bit of extra effort pays off.
- 120 g pumpkin puree: Use unsweetened canned or homemade; sweetened pie filling will ruin everything you've built.
- 30 g grated Parmesan cheese: This adds a salty, umami depth that makes the whole thing taste intentional.
- ½ teaspoon salt, ¼ teaspoon ground black pepper, ¼ teaspoon ground nutmeg, ¼ teaspoon smoked paprika: These spices are what transform this from regular mac and cheese into something that feels special and seasonal.
- 30 g panko breadcrumbs and 1 tablespoon melted butter (for topping): Golden, crispy breadcrumb topping is optional but worth the extra 15 minutes.
Instructions
- Heat your oven if you're going for the crispy top:
- Set it to 190°C (375°F) now so it's ready when you need it.
- Get your pasta water boiling:
- Salt it generously so the pasta tastes good all the way through, not just on the surface. Cook until just al dente—a little firmness matters because it'll keep the whole dish from turning mushy.
- Build your roux:
- Melt butter over medium heat, add flour, and whisk constantly for a minute or two until it smells a bit toasty and nutty. This is the moment where everything starts to come together.
- Add the milk slowly:
- Pour it in gradually while whisking so you avoid lumps. Keep stirring until the sauce thickens enough to coat the back of a spoon, about 3 to 4 minutes of patient work.
- Fold in the cheese and pumpkin:
- Lower the heat first so the cheese melts smoothly without breaking. Add the cheddar, Parmesan, pumpkin puree, salt, pepper, nutmeg, and paprika all at once, then stir until everything is silky and combined.
- Marry the pasta with the sauce:
- Add your drained pasta and stir gently until every piece is coated in that creamy orange goodness.
- Finish with crunch (optional):
- Transfer to a greased baking dish, mix panko with melted butter, sprinkle it over top, and bake for 10 to 15 minutes until golden and bubbling at the edges.
- Serve while it's still warm:
- A sprinkle of extra Parmesan or fresh parsley on top makes it look intentional.
Pin it There's something almost magical about how this dish brings people together without trying too hard. It tastes fancy enough to impress, but it's really just simple ingredients treated with a little bit of care. I've learned that the best food isn't always complicated; sometimes it's just finding the right combination and not overthinking it.
When to Make This
Autumn is the obvious answer, but honestly, this works any time you need comfort without the fuss. I've made it on cold February nights when the kitchen needed something warming, and it felt just as right as it does in October. The pumpkin doesn't make it taste like pie or dessert—it just makes the sauce silkier and richer than it has any right to be.
Ways to Make It Your Own
The base recipe is perfect as is, but it's also forgiving enough to handle additions without falling apart. I've added everything from sautéed spinach to crispy bacon, and each version felt intentional rather than random. Gruyère or fontina can replace some of the cheddar if you want to get fancy, and a crispier topping comes from mixing panko with melted butter before baking.
Storage and Leftovers
This keeps beautifully in the fridge for 3 to 4 days, and reheats gently in a low oven so it doesn't separate or dry out. I've also frozen portions and thawed them on busy weeknights, which feels like giving myself a gift from my past self. The topping won't stay crispy if you're reheating, so save it fresh or add a new crispy layer when you warm it up.
- Reheat in a 160°C oven covered with foil so the top doesn't brown before the inside warms through.
- Add a splash of milk when reheating to loosen the sauce if it's thickened too much.
- Skip the topping on first serving if you're planning leftovers—save the crunch for when you reheat.
Pin it This recipe taught me that sometimes the best ideas come from working with what you have on hand rather than following someone else's instructions perfectly. It's become a kind of edible comfort that tastes like autumn tastes like home.
Recipe FAQs
- → What pasta works best for this dish?
Elbow macaroni or small pasta shells hold the sauce well and provide the ideal texture for this creamy dish.
- → Can I bake this without the topping?
Yes, baking is optional. The dish is delicious on its own or with a golden panko and butter topping for added crunch.
- → How does pumpkin puree affect the flavor?
Pumpkin puree adds a subtle sweetness and creamy texture, balanced by sharp cheddar and warm spices like nutmeg and smoked paprika.
- → Are there alternatives to sharp cheddar?
Gruyère or fontina cheeses make great substitutes, providing a richer and slightly different flavor profile.
- → What can enhance the dish’s flavor?
Adding sautéed spinach, kale, or cooked bacon introduces extra layers of flavor and texture.