Why You’ll Love This Recipe
I like how this recipe elevates traditional mac and cheese with a rich, velvety pumpkin sauce that feels both familiar and unique. It’s simple to make, bakes beautifully, and makes an ideal side dish or even a main course. Plus, the crispy panko topping adds the perfect crunch to contrast the creamy interior. It’s a great way to sneak some pumpkin into my meals without going full-on pumpkin spice.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
8 ounces elbow macaroni
-
1 cup canned pumpkin puree
-
1 ½ cups sharp cheddar cheese, shredded
-
1 cup heavy cream
-
1 teaspoon garlic powder
-
½ cup panko breadcrumbs (for topping)
Directions
-
I cook the elbow macaroni in salted boiling water according to the package instructions until it’s al dente, then drain it and set it aside.
-
In a saucepan over medium heat, I combine the heavy cream, pumpkin puree, garlic powder, and half of the shredded cheddar. I stir everything together until the cheese is melted and the sauce is smooth.
-
I mix the cooked macaroni into the pumpkin cheese sauce, making sure it’s all well coated.
-
Then I preheat my oven to 350°F (175°C), grease a baking dish, and transfer the mac and cheese mixture into it.
-
I sprinkle the remaining cheddar cheese on top, followed by an even layer of panko breadcrumbs.
-
I bake it for 25–30 minutes, or until it’s bubbly and the top is golden brown.
Servings and timing
This recipe makes 4 generous servings and takes about 45 minutes from start to finish—around 15 minutes to prep and cook on the stove, and 25–30 minutes to bake.
Variations
When I want to mix things up, I sometimes add a little smoked paprika or nutmeg to the sauce for added warmth and complexity. For a protein boost, I stir in cooked bacon bits or shredded rotisserie chicken. If I want it extra cheesy, I’ll mix in a bit of Gruyère or mozzarella along with the cheddar. And for a crunchy topping, I sometimes toss the panko with melted butter before baking.
Storage/Reheating
Leftovers keep well in the refrigerator for up to 3 days. I store them in an airtight container, and when it’s time to reheat, I pop a portion in the microwave for about 1–2 minutes or reheat it in the oven at 325°F (165°C) until warmed through. If the mac and cheese dries out a bit, I stir in a splash of milk or cream before reheating to bring back the creaminess.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, I can substitute with homemade pumpkin puree—just make sure it’s well-blended and not too watery for a smooth, creamy sauce.
Is this dish sweet because of the pumpkin?
Not at all. The pumpkin adds richness and a hint of sweetness, but the sharp cheddar balances it out, so it stays savory and cheesy.
Can I use a different type of pasta?
Absolutely. I sometimes use shells, penne, or fusilli—any pasta with ridges works well to hold the sauce.
Can I make this ahead of time?
Yes, I often assemble it ahead, cover it, and store it in the fridge. When I’m ready to bake, I just bring it to room temperature and then pop it in the oven.
How can I make it healthier?
I like to swap the heavy cream for half-and-half or milk, and sometimes use whole wheat pasta for added fiber. Reducing the cheese slightly or using a lighter cheese can also help.
Conclusion
Pumpkin Macaroni and Cheese is one of my go-to comfort foods when I want something creamy, cheesy, and just a little bit unexpected. It’s easy to make, full of rich flavors, and always a crowd-pleaser—whether I’m serving it as a side dish or enjoying a warm bowl all on its own.
Print
Pumpkin Macaroni and Cheese
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Creamy, cheesy, and perfect for fall! This pumpkin mac and cheese combines sharp cheddar, garlic, and golden pumpkin puree for a cozy twist on a classic.
Ingredients
8 ounces elbow macaroni
1 cup canned pumpkin puree
1 ½ cups sharp cheddar cheese, shredded
1 cup heavy cream
1 teaspoon garlic powder
½ cup panko breadcrumbs (for topping)
Instructions
Cook macaroni in salted boiling water according to package instructions until al dente. Drain and set aside.
In a saucepan over medium heat, combine heavy cream, pumpkin puree, garlic powder, and half of the cheddar cheese. Stir until melted and smooth.
Mix cooked macaroni into the cheese sauce until well coated.
Preheat oven to 350°F (175°C). Grease a baking dish and transfer mac and cheese mixture into it.
Top with remaining cheddar cheese and an even layer of panko breadcrumbs.
Bake for 25–30 minutes or until bubbly and golden on top.
Notes
Add a pinch of nutmeg or sage for a more seasonal flavor.
Substitute whole milk or half-and-half for heavy cream if desired.
For added crunch, toast the breadcrumbs with a bit of butter before topping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Side Dish
- Method: Baking
- Cuisine: American
