Description
Pumpkin Mac and Cheese is a creamy, cozy twist on the classic comfort food, blending cheddar cheese with pumpkin puree for a flavorful, hearty meal perfect for fall or any time of year.
Ingredients
- 12 oz elbow macaroni or pasta of choice
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups milk (whole or 2%)
- 1 cup pumpkin puree
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper, to taste
- Pinch of ground nutmeg (optional)
Instructions
Cook the pasta according to package directions until al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux.
- Slowly whisk in the milk, stirring constantly until the mixture thickens, about 3–4 minutes.
- Stir in the pumpkin puree until smooth and heated through.
- Reduce heat to low and add the shredded cheddar and Parmesan cheeses. Stir until melted and combined.
- Season with garlic powder, onion powder, salt, pepper, and nutmeg if using.
- Add the cooked pasta to the sauce and stir to coat evenly.
- Serve warm with extra cheese or herbs on top, if desired.
Notes
- Add cayenne or red pepper flakes for a spicy version.
- For a smoky flavor, stir in cooked bacon.
- Make it vegan with plant-based milk, butter, and cheese.
- To bake, top with breadcrumbs and extra cheese, then bake at 375°F for 15 minutes.
- Store leftovers in the fridge for up to 4 days and reheat with a splash of milk.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 6g
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 45mg
