Pumpkin isn’t just for pies or soups. When it sneaks into a cheesy casserole, it adds a velvety texture and a subtle sweetness that brightens the dish. This recipe is about embracing that fall flavor in a comfort food classic, giving it a seasonal twist.
It’s imperfect, hearty, and kind of a mess — just how I like it. Making pumpkin mac and cheese is like hugging yourself on a chilly night, simple and satisfying with a little bit of unexpected charm.
Why This Recipe Stays in My Rotation
It’s honest comfort food with a subtle seasonal twist. The pumpkin adds just enough sweetness without overpowering, and the cheesy richness is always satisfying. Plus, the process is forgiving and adaptable — you can toss in herbs, spices, or leftovers to make it uniquely yours. It’s a dish that feels like a warm hug and reminds me of cozy nights and simple pleasures.
What’s in Your Pumpkin Mac and Cheese?
- Pumpkin puree: Gives a silky texture and a sweet, earthy flavor that balances cheese.
- Cheddar cheese: Sharp and tangy, it melts well and adds depth to the sauce.
- Parmesan cheese: Salty and nutty, it enhances the cheesy richness.
- Nutmeg: A pinch adds warmth and complexity—don’t skip it.
- Elbow macaroni: Classic shape that holds the sauce, but penne works too.
- Butter and flour: Create a roux that thickens the sauce, giving it body.
- Milk: Whole milk keeps the sauce creamy and luscious.
Tools of the Trade for Pumpkin Mac and Cheese
- Large pot: Boiling pasta to al dente.
- Saucepan: Making the cheese sauce.
- Whisk: Blending milk, pumpkin, and roux smoothly.
- Baking dish: Finishing in the oven for that perfect crust.
- Grater: Shredding cheese fresh for maximum flavor.
Crafting the Perfect Pumpkin Mac and Cheese
Step 1: Preheat your oven to 180°C (350°F).
Step 2: Cook 250g of elbow macaroni in boiling salted water until just al dente, about 7 minutes.
Step 3: In a large saucepan, melt 2 tbsp butter over medium heat. Add 2 tbsp flour, stir quickly, and cook for 1 minute.
Step 4: Gradually whisk in 300ml whole milk and 150ml pumpkin puree, simmer until thickened, about 5 minutes.
Step 5: Stir in 200g shredded sharp cheddar, 50g grated Parmesan, and a pinch of nutmeg.
Step 6: Season with salt and pepper to taste. Mix in the cooked pasta.
Step 7: Transfer to a baking dish, sprinkle with extra cheese, and bake for 20 minutes until bubbly and golden.
Cooking with Care: Tips to Keep in Mind
- Ensure pasta is just al dente; overcooked pasta turns mushy.
- Whisk the milk and pumpkin mixture steadily to avoid lumps.
- Look for a bubbling, golden top to know it’s perfectly baked.
- Taste and adjust seasoning before baking for balanced flavor.
Troubleshooting Tips to Keep Your Dish on Point
- Sauce is too gloopy or stiff.? Add a splash more milk if sauce is too thick.
- Cheese topping over-browns or burns.? Lower oven temp slightly or cover with foil if cheese burns.
- Lumps in the sauce.? Stir continuously when adding milk to prevent lumps.
- Cheese not melting smoothly.? Use fresh cheese for better melt and flavor.
Pumpkin Mac and Cheese
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil and cook the macaroni until just al dente, about 7 minutes. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Add the flour and whisk quickly to form a smooth roux, cooking for about 1 minute until it’s lightly bubbling and fragrant.
- Gradually pour in the milk while whisking constantly to prevent lumps. Continue whisking until the mixture thickens, about 3-5 minutes, and turns silky.
- Stir in the pumpkin puree and mix thoroughly until the sauce is uniform and creamy, filling your kitchen with warm, autumnal aromas.
- Reduce the heat to low and add the shredded cheddar and grated Parmesan cheese, stirring until melted and smooth. Sprinkle in the nutmeg, then season with salt and pepper to taste.
- Fold the cooked pasta into the cheese sauce, making sure each piece is well coated with the velvety mixture.
- Preheat your oven to 180°C (350°F). Transfer the cheesy pumpkin pasta into a baking dish, spreading it out evenly.
- Sprinkle a little extra cheese on top if desired, then bake uncovered for about 20 minutes until bubbling around the edges and the top is golden brown.
- Remove from the oven and let it rest for a few minutes to settle. Serve hot, enjoying the creamy, cheesy, pumpkin-infused goodness.
Leave a Reply