Save There's something about autumn that makes me crave comfort food, and one October evening, I was standing in my kitchen staring at a can of pumpkin puree I'd bought for a pie that never happened. My roommate wandered in asking what was for dinner, and I thought—why not throw this into mac and cheese? The result was so unexpectedly good that I've made it dozens of times since, each batch somehow tasting like that first happy accident.
I made this for a dinner party last fall when three friends suddenly texted they'd be in town, and I had maybe an hour to pull something together. I threw this together in my biggest pot while they sat on the kitchen counter talking and laughing, and by the time we sat down to eat, the conversation had already been going for twenty minutes. They went back for thirds, and one friend asked for the recipe before dessert even arrived—that's when I knew it was keeper.
Ingredients
- 340 g (12 oz) elbow macaroni or small pasta shells: Elbow shapes hold onto the sauce beautifully, but shells work just as well if that's what you have.
- 2 tablespoons unsalted butter: This is your foundation for the roux, so use real butter—it makes a difference.
- 2 tablespoons all-purpose flour: Creates the roux that thickens your sauce and gives it that creamy texture.
- 480 ml (2 cups) whole milk: Don't skip the whole milk; it's worth it for the richness.
- 200 g (2 cups) sharp cheddar cheese, shredded: Sharp cheddar has so much more flavor than mild, and shredding your own from a block melts smoother than pre-shredded.
- 120 g (½ cup) pumpkin puree (unsweetened, canned or homemade): This is the secret ingredient that makes everything taste like autumn—make sure it's unsweetened.
- 30 g (¼ cup) grated Parmesan cheese: Adds a subtle nuttiness that deepens the whole flavor profile.
- ½ teaspoon salt, ¼ teaspoon ground black pepper, ¼ teaspoon ground nutmeg, ¼ teaspoon smoked paprika: These seasonings are what transform it from regular mac and cheese into something memorable.
- 30 g (¼ cup) panko breadcrumbs and 1 tablespoon melted butter (optional topping): Creates a golden, crunchy contrast to the creamy pasta.
Instructions
- Get your oven ready:
- Preheat to 190°C (375°F) if you're going for that golden topping.
- Cook the pasta:
- Boil a large pot of salted water and cook the pasta until just al dente—it keeps cooking a bit in the sauce, so don't overdo it. Drain and set aside.
- Make the roux:
- Melt butter in a large saucepan over medium heat, then add flour and whisk constantly for about a minute until it smells toasty and nutty. This base is what makes the sauce silky.
- Build the sauce:
- Slowly pour in the milk while whisking to avoid lumps, then keep stirring until the sauce thickens enough to coat the back of a spoon—about 3 to 4 minutes of gentle cooking.
- Add the magic:
- Lower the heat slightly, then stir in the cheddar, Parmesan, pumpkin puree, salt, pepper, nutmeg, and paprika. Keep stirring until everything melts together into one smooth, creamy sauce that smells absolutely incredible.
- Bring it together:
- Fold the cooked pasta into the sauce, making sure every piece is coated and glistening.
- Finish it (optional topping):
- Transfer to a greased baking dish, toss the panko with melted butter until it looks like wet sand, then scatter it over the top. Bake for 10 to 15 minutes until the top is golden and the edges are bubbling.
- Serve:
- Plate it up hot, maybe with a sprinkle of fresh Parmesan or parsley if you're feeling fancy.
Save One rainy Sunday, my mom tried this for the first time and quietly asked for my permission to add it to her regular rotation. It meant something—like, she trusted me to pass along a recipe that mattered. That's when I realized this dish had become more than just comfort food; it was somehow a love language.
Why This Works in the Kitchen
The pumpkin puree does something beautiful here that people don't expect: it doesn't overpower the cheese, it supports it. The sweetness is subtle, almost gentle, and it creates a sauce that's smoother and richer than traditional mac and cheese. The nutmeg and paprika echo the pumpkin just enough to make the whole thing feel intentional and seasoned, never one-note. If you've ever felt like regular mac and cheese was missing something, this solves that problem.
Making It Your Own
Once you master the basic version, this recipe becomes a playground. I've stirred in roasted sage leaves, crispy bacon bits scattered on top, even sautéed mushrooms folded into the pasta before the sauce. The beauty is that the pumpkin sauce is sturdy enough to support almost any addition you want to try. Some nights I make it as written because it's perfect on its own, and other nights I treat it like a canvas.
Timing and Variations
The whole meal comes together in about 40 minutes start to finish, making it ideal for weeknight cooking or unexpected guests. You can even make the sauce ahead and reheat it gently when you're ready to serve. If you want to lighten it up, swap the whole milk for half-and-half or even milk with a splash of cream, and use a mix of sharp cheddar and something like Gruyère for added depth.
- For a lighter version, use low-fat milk and reduced-fat cheese without sacrificing flavor.
- Sautéed spinach, kale, or crumbled cooked bacon stirred in at the end adds color and texture.
- This keeps well in the fridge for a few days and reheats beautifully with just a splash of milk stirred back in.
Save This is the kind of recipe that makes your kitchen smell like home and tastes like someone cares about you. Make it when you need comfort, when you want to impress people, or on those random nights when you just want something delicious.
Recipe Questions
- → What type of pasta works best for this dish?
Elbow macaroni or small pasta shells are ideal as they hold the creamy sauce well, ensuring each bite is flavorful.
- → Can I make this dish gluten-free?
Yes, substitute regular pasta with gluten-free pasta and use a gluten-free flour alternative for the sauce to maintain texture.
- → How can I add more depth to the flavor?
Adding smoked paprika and nutmeg enhances warmth and complexity, while mixing in sautéed greens or bacon adds an extra layer of taste.
- → Is it necessary to bake with the topping?
Baking with the buttered panko topping creates a crispy golden crust, but the dish is delicious when served immediately without baking.
- → What cheese alternatives can be used?
Gruyère or fontina can replace cheddar for a richer, more nuanced flavor without overpowering the pumpkin.