Pumpkin Mac and Cheese Recipe

Why You’ll Love This Recipe

Pumpkin Mac and Cheese is a wonderful way to incorporate the comforting flavor of pumpkin into a favorite dish. The pumpkin adds a creamy texture and a slight sweetness, perfectly balanced by the sharpness of cheddar cheese. With a crispy breadcrumb topping and a blend of spices like garlic powder and nutmeg, this dish is both indulgent and comforting. It’s also a versatile recipe—you can easily make it gluten-free or dairy-free with a few simple substitutions.

Ingredients

• 8 ounces elbow macaroni
• 1 cup pumpkin puree
• 2 cups shredded cheddar cheese
• 1 cup heavy cream
• 1 teaspoon garlic powder
• 1/4 teaspoon nutmeg
• 1/2 teaspoon black pepper
• Salt to taste
• 1 cup breadcrumbs (preferably panko for extra crunch)
• 2 tablespoons olive oil or melted butter (for breadcrumbs)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the Pasta: Boil a large pot of salted water and cook the elbow macaroni until al dente, about 8-10 minutes. Drain and set aside.
2. Prepare the Pumpkin Sauce: In a medium saucepan, combine pumpkin puree and heavy cream. Heat over medium heat, stirring until well combined and warmed through. Gradually add shredded cheddar cheese, stirring until the cheese melts and the sauce becomes smooth. Season with garlic powder, nutmeg, black pepper, and salt to taste.
3. Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce, stirring well to coat all the pasta evenly with the sauce.
4. Prepare the Topping: Preheat your oven to 350°F (175°C). Transfer the mac and cheese mixture into a baking dish. In a small bowl, mix the breadcrumbs with olive oil or melted butter, then sprinkle the breadcrumb mixture evenly over the top of the mac and cheese.
5. Bake: Bake for 25-30 minutes, or until the top is golden brown and crispy.
6. Serve: Let the Pumpkin Mac and Cheese sit for a few minutes before serving. Enjoy!

Servings and Timing

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings

Variations

• Gluten-Free: Use gluten-free elbow macaroni for a gluten-free version of this dish.
• Dairy-Free: Substitute the heavy cream with almond milk and use dairy-free cheese for a lactose-free version.
• Extra Spices: Add a pinch of paprika or cayenne pepper for an extra layer of flavor and a bit of heat.
• Vegetable Add-ins: Boost the nutrition of this dish by mixing in cooked vegetables like spinach, broccoli, or roasted butternut squash.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the oven at 350°F (175°C) for about 10 minutes, or microwave until warmed through.

FAQs

1. Can I use a different type of cheese?

Yes, you can substitute the cheddar cheese with a blend of mozzarella, gouda, or parmesan for a different flavor profile.

2. Can I make this ahead of time?

Yes, you can prepare the dish in advance. Assemble the mac and cheese, cover it, and refrigerate for up to 24 hours before baking. When ready to bake, just pop it in the oven as directed.

3. Can I use canned pumpkin instead of fresh?

Yes, canned pumpkin puree works perfectly in this recipe, and it’s a great time-saver.

4. Can I add meat to this dish?

Yes, cooked ground turkey, sausage would make great additions if you’re looking for some extra protein.

5. How can I make this spicier?

Add a pinch of cayenne pepper, or toss in some chopped jalapeños to give the dish a spicy kick.

6. Can I freeze this dish?

Yes, you can freeze Pumpkin Mac and Cheese. After baking, let it cool completely, then wrap tightly in foil or store in a freezer-safe container for up to 3 months. Reheat in the oven at 350°F (175°C) until fully heated through.

7. Can I use another type of pasta?

Yes, any short pasta like penne, rotini, or shells will work well in this dish.

8. Can I omit the breadcrumb topping?

Yes, if you prefer a smoother texture, you can skip the breadcrumb topping. The mac and cheese will still be creamy and delicious.

9. Can I add some herbs to this recipe?

Yes, fresh herbs like thyme, rosemary, or sage can be sprinkled over the top or mixed into the sauce for added flavor.

10. Is this recipe kid-friendly?

Yes! The creamy pumpkin and cheese mixture is a hit with kids, and the mild spices make it flavorful without being too spicy.

Conclusion

Pumpkin Mac and Cheese is a comforting and hearty dish with a delightful fall twist. The creamy pumpkin sauce pairs perfectly with the cheesy goodness, and the crispy breadcrumb topping adds a satisfying crunch. This dish is simple to make, easily customizable, and perfect for any occasion. Whether you’re looking to impress guests at a holiday dinner or simply craving a cozy meal, Pumpkin Mac and Cheese is sure to be a crowd favorite!

Pumpkin Mac and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Baking, Stovetop
• Cuisine: American
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

Pumpkin Mac and Cheese is a creamy and indulgent twist on the classic dish, with a velvety pumpkin cheese sauce, al dente pasta, and a crispy breadcrumb topping for added texture.

---

Ingredients

8 ounces elbow macaroni

1 cup pumpkin puree

2 cups shredded cheddar cheese

1 cup heavy cream

1 teaspoon garlic powder

1/4 teaspoon nutmeg

1/2 teaspoon black pepper

Salt to taste

1 cup breadcrumbs (preferably panko for extra crunch)

2 tablespoons olive oil or melted butter (for breadcrumbs)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Boil a large pot of salted water and cook the elbow macaroni until al dente, about 8-10 minutes. Drain and set aside.
2. In a medium saucepan, combine pumpkin puree and heavy cream. Heat over medium heat, stirring until well combined and warmed through. Gradually add shredded cheddar cheese, stirring until the cheese melts and the sauce becomes smooth. Season with garlic powder, nutmeg, black pepper, and salt to taste.
3. Add the cooked macaroni to the cheese sauce, stirring well to coat all the pasta evenly with the sauce.
4. Preheat your oven to 350°F (175°C). Transfer the mac and cheese mixture into a baking dish. In a small bowl, mix the breadcrumbs with olive oil or melted butter, then sprinkle the breadcrumb mixture evenly over the top of the mac and cheese.
5. Bake for 25-30 minutes, or until the top is golden brown and crispy.
6. Let the Pumpkin Mac and Cheese sit for a few minutes before serving. Enjoy!

---

Notes

For a gluten-free version, use gluten-free elbow macaroni and gluten-free breadcrumbs.

For a dairy-free option, substitute heavy cream with almond milk and use dairy-free cheese.

Boost the flavor with a pinch of paprika or cayenne pepper for some heat.

Mix in cooked vegetables like spinach, broccoli, or roasted butternut squash for added nutrition.

---

Nutrition

• Serving Size: 1 serving
• Calories: 500
• Sugar: 7g
• Sodium: 800mg
• Fat: 28g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 4g
• Protein: 18g
• Cholesterol: 60mg