Description

This Creamy Pumpkin Mac and Cheese is a comforting twist on a classic favorite, perfect for cozy nights. Combining the smooth richness of pumpkin puree with sharp cheddar cheese creates a luscious, flavorful sauce enveloping tender elbow macaroni. Topped with crispy buttery breadcrumbs and baked to golden perfection, this dish balances creamy warmth with a satisfying crunch for a delightful autumn-inspired comfort food.

Ingredients

Scale

Pasta

8 ounces Elbow Macaroni (Cooked until al dente)

Cheese Sauce

1 cup Pumpkin Puree (100% pure pumpkin without additives)
2 cups Shredded Sharp Cheddar Cheese (For the ultimate cheesy experience)
1 cup Whole Milk (For creamy consistency)
3 tablespoons Unsalted Butter (For the roux)
1/4 cup All-Purpose Flour (To thicken the cheese sauce)
1 teaspoon Garlic Powder (Enhances flavor)
to taste Salt
to taste Pepper
a pinch Ground Nutmeg (Adds warm flavor)

Topping

1/2 cup Breadcrumbs (Mixed with melted butter for topping)
Melted Butter (amount for mixing with breadcrumbs, approximately 2 tablespoons)

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, about 8-10 minutes.
Drain and Reserve Pasta Water: Drain the macaroni and set aside, reserving a small cup of pasta water to adjust sauce consistency later if needed.
Melt Butter for Roux: In the same pot, melt the unsalted butter over medium heat to prepare the base for the cheese sauce.
Add Flour: Sprinkle in the all-purpose flour and whisk continuously for about 2 minutes until the mixture turns light golden, forming a roux to thicken the sauce.
Whisk in Milk: Slowly whisk in the whole milk while stirring constantly. Continue cooking until the sauce thickens, approximately 3-5 minutes.
Add Pumpkin Puree: Stir the pumpkin puree into the thickened sauce until fully combined, adding natural creaminess and flavor.
Incorporate Cheese and Seasonings: Gradually add the shredded sharp cheddar cheese, stirring until melted and smooth. Then add garlic powder, salt, pepper, and a pinch of ground nutmeg to enhance the flavor.
Adjust Sauce Consistency: If the sauce is too thick, add a splash of the reserved pasta water to reach desired creaminess.
Combine Pasta and Sauce: Fold the cooked elbow macaroni into the cheese sauce until the pasta is evenly coated with the creamy mixture.
Prepare for Baking: Preheat the oven to 350°F (175°C) and transfer the mac and cheese mixture to a greased baking dish for baking.
Top with Breadcrumbs: Mix the breadcrumbs with melted butter and evenly sprinkle them over the top of the mac and cheese.
Bake: Bake for approximately 20 minutes, or until the topping is golden brown and crispy.
Serve: Allow the baked mac and cheese to cool for a few minutes before serving. Garnish with fresh parsley or a sprinkle of paprika if desired.

Notes

Use 100% pure pumpkin puree for the best flavor and texture without added sugars or spices.
Reserve pasta water to adjust the sauce consistency if needed.
Sharp cheddar cheese offers the best melty and flavorful cheese sauce.
You can substitute whole milk with 2% milk for a slightly lighter sauce.
For a crispier topping, broil for an additional 1-2 minutes at the end of baking, watching carefully to avoid burning.
Leftovers keep well refrigerated for up to 3 days and can be reheated covered in the oven or microwave.
Optional garnishes like fresh parsley or paprika add color and a bit of flavor contrast.