Creamy Pumpkin Mac Cheese (Printer View)

A comforting dish featuring smooth pumpkin puree and sharp cheddar, blending autumn flavors perfectly.

# What You'll 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
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

12 - ¼ cup panko breadcrumbs
13 - 1 tablespoon melted butter

# Method Steps:

01 - Preheat the oven to 375°F if preparing the baked topping.
02 - Boil pasta in salted water according to package directions until al dente. Drain and set aside.
03 - Melt butter in a large saucepan over medium heat. Whisk in flour continuously for 1 to 2 minutes to create a roux.
04 - Slowly whisk in milk and cook, stirring, until the sauce thickens slightly, about 3 to 4 minutes.
05 - Reduce heat to low; add cheddar, Parmesan, pumpkin puree, salt, black pepper, nutmeg, and smoked paprika. Stir until cheese has melted and sauce is smooth.
06 - Mix the drained pasta into the sauce until fully coated.
07 - Transfer the mac and cheese to a greased baking dish. Combine panko breadcrumbs with melted butter, sprinkle evenly on top, and bake for 10 to 15 minutes until golden and bubbling.
08 - Serve hot. Optionally garnish with extra Parmesan or chopped parsley.

# Expert Advice:

01 -
  • It's a sneaky way to eat seasonal vegetables without feeling virtuous about it.
  • The nutmeg and smoked paprika add sophistication that makes people ask for seconds before they even realize it's pumpkin.
  • You can have it on the table in under 45 minutes, perfect for those nights when comfort matters more than complexity.
02 -
  • Don't skip tempering the milk into the roux—dumping it all in at once creates lumps that no amount of whisking will save.
  • Pumpkin pie filling with added sugar will make this dish sickeningly sweet; pure unsweetened pumpkin is non-negotiable.
  • The sauce thickens more as it cools, so it should look slightly looser than you want when it's still hot.
  • If the breadcrumb topping isn't golden after 10 minutes, blast it under the broiler for just 30 seconds—watch it like a hawk.
03 -
  • Shred your cheese fresh from the block if you can; pre-shredded cheese has anticaking agents that prevent the sauce from becoming truly silky.
  • A tiny pinch of cayenne pepper added to the spice mix adds intrigue without heat—just a whisper of it.
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