Go Back
–+ servings
Pumpkin Mac and Cheese

Creamy Pumpkin Mac and Cheese for Cozy Fall Nights

Enjoy a comforting Pumpkin Mac and Cheese that combines rich flavors perfect for fall gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Elbow Macaroni Substitute with any pasta shape like penne or shells
  • 1 tbsp Salt Essential for flavor enhancement; adjust to taste
  • 1/2 tsp Black Pepper Adds a subtle kick; best when freshly ground
For the Cheese Sauce
  • 2 tbsp Olive Oil Can replace with butter for richer taste
  • 2 tbsp Butter Used to create the creamy cheese sauce
  • 2 tbsp All-Purpose Flour Acts as a thickener; gluten-free flour can be used
  • 2 cups Milk Use any milk type (whole, skim, or plant-based)
  • 1 cup Pumpkin Puree Choose canned or homemade for best results
  • 1 cup Shredded Cheddar Cheese Substitute with your favorite cheese variety
  • 1/2 cup Grated Parmesan Adds sharpness to flavor; mix with other cheeses if desired
For Seasoning
  • 1 tsp Garlic Powder Contributes savory depth; fresh garlic can be used
  • 1 tsp Onion Powder Enhances aroma and taste; fresh onions are a great alternative
  • 1/2 tsp Cinnamon Adds warm, fall-inspired spice; can be omitted
  • 1/4 tsp Nutmeg Complements the pumpkin
For Optional Toppings
  • 1/4 cup Fresh Sage Enhances flavor; dried herbs can be used

Equipment

  • large pot
  • Colander
  • Skillet
  • saucepan
  • Whisk

Method
 

Step‑by‑Step Instructions
  1. Boil a large pot of salted water over high heat, add elbow macaroni, and cook according to package instructions for 7-8 minutes. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add the pasta, salt, black pepper, garlic powder, onion powder, cinnamon, and nutmeg. Sauté for 2-3 minutes.
  3. In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1-2 minutes. Gradually add milk, whisk until thickened, about 3-5 minutes.
  4. Stir in pumpkin puree, cheddar cheese, and parmesan into the thickened mixture. Stir until cheese melts and integrates.
  5. Pour cheese sauce over pasta, toss gently to coat. Serve hot, optionally garnished with sage.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 20gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 500mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 1500IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to three days; reheat in the oven for best texture.

Tried this recipe?

Let us know how it was!