Description
This Pumpkin Mac and Cheese recipe combines creamy cheddar cheese with smooth pumpkin puree and warming spices to create a comforting, autumn-inspired twist on the classic comfort dish. The sauce is made by whisking together a roux-based cheese sauce infused with pumpkin and fragrant herbs like sage, thyme, and nutmeg, then tossed with perfectly cooked elbow macaroni for a rich, flavorful meal perfect for fall gatherings or cozy weeknights.
Ingredients
Units
Scale
Pasta
- 16 ounce large elbow macaroni
Cheese Sauce
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground paprika
- 1/4 teaspoon ground sage
- 1/4 teaspoon dried thyme
- pinch of nutmeg
- 15 ounce can pumpkin puree (not pie filling)
- 2 cups freshly grated white cheddar cheese
- 1/2 cup freshly grated parmesan cheese
Garnish
- Fresh thyme or sage leaves (optional)
- Fresh cracked black pepper (optional)
Instructions
- Cook Pasta: Cook the elbow macaroni according to the package instructions, but drain it about 1 minute before it reaches al dente so it finishes cooking in the sauce. Set aside after draining.
- Prepare Pumpkin Milk Mixture: In a medium bowl or glass measuring cup with a pour spout, whisk together the whole milk and pumpkin puree until fully combined. Set aside for later use.
- Make Roux: Melt the butter in a medium saucepan over medium heat. Add the flour and whisk constantly for about 1-2 minutes until the roux turns a golden color, which helps cook out the raw flour taste.
- Add Spices: Whisk in the ground thyme, sage, and paprika into the roux, cooking for 1 minute to release the flavors of the herbs and spices.
- Add Pumpkin Milk and Simmer: Gradually whisk in the pumpkin and milk mixture. Bring the sauce to a gentle simmer (avoid boiling), and continue to whisk frequently until the sauce thickens, about 5 minutes.
- Season and Blend: Stir in the salt, black pepper, and nutmeg, then add the pumpkin puree if not fully incorporated. For a smoother sauce, use an immersion blender to blend until completely smooth.
- Add Cheese: Remove the sauce from heat and stir in the grated white cheddar and parmesan cheeses until they melt completely into the sauce, making it creamy and cheesy.
- Combine Pasta and Sauce: Add the drained elbow macaroni to the cheese sauce and stir thoroughly to coat all the pasta evenly with the sauce.
- Garnish and Serve: Garnish with fresh cracked black pepper and optionally fresh thyme or sage leaves just before serving for an aromatic finish.
Notes
- Drain pasta slightly before al dente to allow it to finish cooking in the sauce, preventing overcooking.
- Use pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
- An immersion blender helps create a completely smooth sauce, but it’s optional.
- Fresh herbs add a bright flavor contrast and elevate presentation.
- This dish is best served immediately but can be refrigerated and gently reheated with a splash of milk to loosen the sauce.
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 4g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg
