Pumpkin Mac Cheese Comfort (Print Version)

A comforting dish blending pumpkin puree with sharp cheddar and tender pasta for rich autumn flavors.

# Components:

→ Pasta

01 - 12 ounces 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 shredded sharp cheddar cheese
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 (optional)

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

# Directions:

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

# Expert Advice:

01 -
  • It tastes decadent but comes together faster than ordering takeout.
  • The pumpkin creates this silky sauce that cheddar alone could never achieve.
  • It feels fancy enough to serve guests but casual enough for a Tuesday night.
02 -
  • Don't skip making a proper roux—it's what keeps the sauce from breaking when the cheese goes in.
  • Always use unsweetened pumpkin puree, or the whole thing will taste more like dessert than dinner.
  • If your sauce seems too thick, add milk a splash at a time; too thin, cook it a minute longer without the cheese.
03 -
  • Shred your cheese from a block instead of using pre-shredded—it melts into the sauce so much more smoothly.
  • If you're making the topping, keep the panko mixture separate until the last moment so it stays crispy and doesn't get soggy.
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