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Creamy Pumpkin Mac and Cheese

Creamy Pumpkin Mac and Cheese – Cheesy and Warm

Creamy Pumpkin Mac and Cheese is a cozy fall-inspired comfort food made with tender pasta, pumpkin purée, sharp cheddar, Parmesan, and warm spices. It’s creamy, cheesy, easy to make, and perfect for weeknight dinners, Thanksgiving, and fall gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6

Ingredients
  

  • 16 oz elbow macaroni or short pasta – Cook until just al dente
  • 2 cups pumpkin purée – Use 100% pure pumpkin not pumpkin pie filling
  • 2 cups whole milk – Helps create a rich creamy sauce
  • 3 tbsp unsalted butter – Adds richness to the sauce
  • 2 cloves garlic – Freshly minced
  • 3 cups sharp cheddar cheese – Freshly shredded for smoother melting
  • ½ cup Parmesan cheese – Freshly grated for extra savory flavor
  • 1 tbsp Dijon mustard – Adds savory depth and balances the richness
  • ½ tsp ground nutmeg – Adds warm seasonal flavor
  • ½ tsp smoked paprika – Adds subtle smoky warmth
  • ½ tsp black pepper – Freshly ground if possible
  • ¾ tsp salt – Adjust to taste
  • ¼ cup fresh parsley or chives – Chopped for garnish
  • ¼ cup reserved pasta water – Add as needed to loosen the sauce

Optional Baked Topping

  • ½ cup shredded cheddar cheese – For a golden cheesy topping
  • ¼ cup Parmesan cheese – Helps create a savory golden crust

Instructions
 

  • Cook the Pasta: Bring a large pot of salted water to a boil. Cook the macaroni according to the package directions until just al dente. Reserve a little pasta water, then drain the pasta.
  • Make the Pumpkin Sauce: Melt the butter in a large saucepan over medium heat. Add the minced garlic and cook until fragrant. Stir in the pumpkin purée, whole milk, Dijon mustard, nutmeg, smoked paprika, salt, and black pepper. Whisk until smooth and heated through.
  • Add the Cheese: Reduce the heat to low. Gradually add the shredded cheddar and Parmesan, stirring constantly until the cheese is completely melted and the sauce is smooth and creamy.
  • Combine the Pasta and Sauce: Add the cooked pasta to the pumpkin cheese sauce. Gently stir until every piece of pasta is evenly coated. If the sauce is too thick, add a small splash of reserved pasta water until you reach your desired consistency.
  • Taste and Serve: Taste the mac and cheese and adjust the salt and pepper if needed. Sprinkle with fresh parsley or chives and serve warm.
  • Optional Baked Finish: For a golden, bubbly topping, transfer the mac and cheese to a greased baking dish. Sprinkle with additional cheddar and Parmesan. Bake at 375°F (190°C) for 15–20 minutes, or until hot and lightly golden on top.

Notes

 
  • Use pure pumpkin purée: Choose 100% pumpkin purée rather than pumpkin pie filling to keep the mac and cheese savory and creamy.
  • Shred the cheese yourself: Freshly shredded cheddar and Parmesan melt more smoothly and help create a rich, velvety sauce.
  • Keep the heat low: Add the cheese over low heat and stir gently to prevent the sauce from becoming grainy or separating.
  • Adjust the consistency: If the sauce becomes too thick, stir in a small splash of reserved pasta water or milk until it reaches your desired creaminess.
 

Nutrition Facts

 
  • Calories: 610 kcal
  • Carbohydrates: 66 g
  • Protein: 27 g
  • Total Fat: 28 g
  • Saturated Fat: 17 g
  • Cholesterol: 85 mg
  • Sodium: 720 mg
  • Fiber: 5 g
  • Sugar: 8 g
Note: Nutrition information is an estimate and can vary depending on the specific brands and amounts of ingredients used.