Pumpkin Mac and Cheese
Creamy pumpkin mac and cheese with sharp cheddar and a hint of warm spice—perfect for Halloween dinner or a cozy fall party. Kid-friendly, oven-finished, and ready in under an hour for busy weeknights.
🛒Ingredients
- 12 ounces elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt, plus more for pasta water
- 1/4 teaspoon black pepper
- 1/2 cup panko breadcrumbs (optional topping)
- 1 tablespoon melted butter (optional topping)
🔧Kitchen Tools Needed
- Large pot
- Colander
- Saucepan
- Whisk
- 8×8 baking dish (optional)
- Measuring cups
📝Instructions
- 1
Bring a large pot of salted water to a boil. Cook macaroni until just al dente per package directions. Drain and set aside.
- 2
In a large saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook 1 minute until bubbling.
- 3
Slowly whisk in warm milk until smooth. Simmer 2–3 minutes until slightly thickened.
- 4
Whisk in pumpkin puree, garlic powder, nutmeg, salt, and pepper until smooth and hot.
- 5
Remove from heat. Stir in cheddar and Parmesan until melted. Fold in drained pasta.
- 6
Optional: Transfer to a greased 8×8-inch baking dish, top with panko tossed in melted butter, and bake at 375°F for 12–15 minutes until golden.
- 7
Rest 5 minutes before serving. Reheat leftovers to 165°F.
🥗Nutrition Information
⚡Calories per serving: 420
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use canned pumpkin?
Yes—use plain pumpkin puree, not pumpkin pie filling, which has sugar and spices that throw off the sauce.
How do I reheat pumpkin mac and cheese?
Add a splash of milk, cover, and warm on the stovetop or microwave until steaming hot (165°F).
Can I make it ahead for a Halloween party?
Assemble without the panko topping, refrigerate up to 24 hours, then top and bake at 375°F until hot and bubbly, about 20–25 minutes.
Is this spicy?
No—just mild nutmeg and garlic. Add a pinch of cayenne if you want heat.
What protein can I add?
Fold in cooked crumbled sausage or shredded rotisserie chicken heated to 165°F before serving.
