Description
This Easy Pumpkin Mac and Cheese is creamy, cheesy, and packed with cozy fall flavors! The pumpkin puree adds a subtle sweetness and creaminess while boosting the nutrition of this comforting dish. It’s perfect for a quick weeknight dinner, a festive side dish, or a fun twist on a classic comfort food.
Ingredients
Units
Scale
- 12 oz (340 g) elbow macaroni (or any pasta of choice)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups (480 ml) milk (whole, 2%, or plant-based)
- 1 cup (240 g) pumpkin puree (not pumpkin pie filling)
- 2 cups (200 g) shredded sharp cheddar cheese
- 1/2 cup (50 g) grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground mustard (optional, for extra tang)
- 1/4 teaspoon ground nutmeg (optional, for warmth)
- Salt and black pepper, to taste
- Fresh sage or thyme leaves for garnish (optional)
Instructions
1. Cook the pasta:
- Bring a large pot of salted water to a boil.
- Add pasta and cook according to the package instructions until al dente.
- Drain and set aside.
2. Make the pumpkin cheese sauce:
- In the same pot, melt butter over medium heat.
- Stir in the flour and cook for 1-2 minutes, whisking constantly to form a roux.
- Gradually pour in the milk, whisking to prevent lumps. Cook until the mixture thickens, about 3-4 minutes.
- Add pumpkin puree, cheddar cheese, Parmesan cheese, garlic powder, onion powder, mustard, nutmeg, salt, and pepper. Stir until smooth and creamy.
3. Combine pasta and sauce:
- Add the cooked pasta back into the pot and stir to coat with the pumpkin cheese sauce.
- Cook over low heat for 2-3 minutes until heated through.
4. Serve:
- Garnish with fresh sage or thyme if desired.
- Serve hot as a main dish or side.
Notes
- Add cooked bacon or sausage for extra protein.
- Use gluten-free pasta and flour for a gluten-free version.
- Swap cheddar for Gruyère or mozzarella for a different flavor profile.