Pumpkin Mac Cheese Comfort (Printable)

Comforting mac with pumpkin puree and sharp cheddar, perfect for cozy autumn meals.

# What you need:

→ Pasta

01 - 12 oz 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 if using the baked topping.
02 - Cook the pasta in a large pot of salted boiling water according to package directions until al dente, then drain and set aside.
03 - Melt the butter in a large saucepan over medium heat. Whisk in the flour constantly for 1 to 2 minutes until lightly golden.
04 - Gradually whisk in the milk and cook, stirring continuously, until the sauce thickens slightly, about 3 to 4 minutes.
05 - Reduce heat to low and stir in the shredded cheddar, Parmesan, pumpkin puree, salt, black pepper, nutmeg, and smoked paprika until smooth and cheese is fully melted.
06 - Add the drained pasta to the sauce and stir until evenly coated.
07 - For a baked version, transfer the mixture to a greased baking dish. Combine panko breadcrumbs with melted butter and sprinkle over the top. Bake for 10 to 15 minutes until golden and bubbling.
08 - Serve hot, optionally garnished with extra Parmesan or chopped parsley.

# Expert tips:

01 -
  • The pumpkin creates an impossibly silky sauce without any fancy cream or techniques.
  • It's ready in 40 minutes, which means you can have comfort food on the table on a weeknight without stress.
  • Sharp cheddar cuts through the sweetness perfectly, so it tastes sophisticated rather than dessert-like.
  • The nutmeg and smoked paprika add depth that makes people ask what your secret ingredient is.
02 -
  • Unsweetened pumpkin puree is non-negotiable; one mistake with sweetened pie filling will teach you this lesson the hard way.
  • Whisking the milk in slowly prevents lumps, which is worth the extra 30 seconds of attention rather than dumping it all at once and hoping.
  • The pumpkin makes the sauce thicker naturally, so don't panic if it seems thicker than traditional mac and cheese—that's exactly right.
03 -
  • Shred your own cheese rather than using pre-shredded; the cellulose coating keeps it from melting as smoothly, and you'll taste the difference.
  • Taste the sauce before you add the pasta and adjust salt and spices then, when you can actually fix it—not after everything is mixed together.
Go back