Get ready to fall in love with a cozy, creamy, and downright irresistible twist on a classic! Pumpkin Macaroni and Cheese is the ultimate comfort food—rich, cheesy, and infused with the warm, slightly sweet depth of pumpkin. It’s the perfect dish for chilly nights, holiday gatherings, or when you just need a bowl of something comforting.
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Trust me, this isn’t your average mac and cheese. The pumpkin adds a velvety texture and a hint of natural sweetness, perfectly balancing the savory, cheesy goodness. Plus, it sneaks in some extra nutrition, so you can feel good about going in for that second (or third) helping!
Why You’ll Love Pumpkin Macaroni and Cheese
- Creamy & Cheesy: A luxuriously smooth cheese sauce with the perfect stretch.
- Pumpkin Twist: Adds a subtle sweetness and a velvety texture.
- Comfort Food Classic: The same cozy vibes as traditional mac and cheese, with an autumnal upgrade.
- Easy to Make: Simple steps, no complicated techniques—just good food.
- Great for Fall & Holidays: A perfect side dish for Thanksgiving, Halloween, or any cozy dinner.
Ingredients in Pumpkin Macaroni and Cheese
- Macaroni: Classic elbow pasta holds onto all that cheesy goodness.
- Pumpkin Purée: The secret ingredient for extra creaminess and a subtle fall flavor.
- Butter & Flour: Creates a smooth, rich roux as the base of the cheese sauce.
- Milk & Heavy Cream: For the ultimate creamy texture.
- Cheese (Cheddar & Gruyère): A dreamy blend of sharp, melty, and slightly nutty flavors.
- Nutmeg & Cinnamon: Just a pinch to enhance the warmth of the pumpkin.
- Garlic Powder & Mustard Powder: Adds a little depth and balance.
- Salt & Pepper: Essential for flavor perfection.
- Breadcrumbs (Optional): A crispy topping for added texture.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Cook the Pasta
Boil the Macaroni: Cook the pasta in salted boiling water until al dente. Drain and set aside.
Make the Cheese Sauce
Create the Roux: In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until golden and smooth.
Add the Milk & Cream: Slowly whisk in the milk and heavy cream, stirring constantly until the mixture thickens.
Melt the Cheese: Reduce heat to low and stir in shredded cheddar and Gruyère, mixing until fully melted and smooth.
Incorporate the Pumpkin: Add the pumpkin purée, along with nutmeg, cinnamon, garlic powder, mustard powder, salt, and pepper. Stir until well combined.
Combine & Bake (Optional)
Mix Everything Together: Add the cooked pasta to the cheese sauce, stirring until every noodle is coated in creamy goodness.
Bake for a Crispy Top (Optional): Transfer to a baking dish, sprinkle with breadcrumbs, and bake at 375°F (190°C) for 15 minutes until golden and bubbly.
Serve & Enjoy
Scoop up a warm, cheesy serving and dig in! This dish is best enjoyed fresh but also reheats beautifully.
How to Serve Pumpkin Macaroni and Cheese
- As a Main Dish: Serve it on its own with a fresh green salad.
- As a Side: A perfect companion to roasted meats, grilled chicken, or holiday feasts.
- Topped with Bacon: Crispy bacon crumbles add a smoky, salty contrast.
- With a Drizzle of Hot Sauce: A little spice takes this dish to the next level.
Additional Tips
- Use Freshly Grated Cheese: Pre-shredded cheese contains anti-caking agents that can affect the smoothness of the sauce.
- Adjust Seasonings to Taste: Feel free to play with the spice levels to suit your preferences.
- Make it Extra Creamy: Add a touch more heavy cream for an ultra-luxurious texture.
- Storage Tips: Store leftovers in an airtight container for up to 3 days and reheat gently on the stove with a splash of milk.
FAQ Section
Q1: Can I use canned pumpkin?
A1: Yes! Just make sure to use 100% pure pumpkin purée, not pumpkin pie filling.
Q2: What’s the best cheese to use?
A2: Cheddar and Gruyère are perfect, but you can also use Monterey Jack, Parmesan, or even a smoked cheese for extra depth.
Q3: Can I make this ahead of time?
A3: Yes! Assemble the dish, cover, and refrigerate. Bake when ready to serve.
Q4: How do I prevent my cheese sauce from getting grainy?
A4: Use low heat when melting the cheese and stir constantly. Overheating can cause the cheese to separate.
Q5: Can I make this gluten-free?
A5: Absolutely! Use gluten-free pasta and swap the flour for a gluten-free alternative.
Q6: What if I don’t have heavy cream?
A6: You can use whole milk or a mix of milk and half-and-half for a lighter version.
Q7: Can I add protein?
A7: Yes! Try adding cooked chicken, turkey, or even crumbled sausage for a heartier meal.
Q8: How do I make it spicier?
A8: Add a dash of cayenne pepper or red pepper flakes for a little heat.
Q9: Can I freeze leftovers?
A9: Yes, but the texture may change slightly. Freeze in an airtight container and reheat with a splash of milk.
Q10: Can I make this vegan?
A10: Yes! Use dairy-free butter, plant-based milk, vegan cheese, and gluten-free pasta.
Final Thoughts
Pumpkin Macaroni and Cheese is the cozy, fall-inspired comfort food you didn’t know you needed! It’s rich, creamy, packed with flavor, and perfect for everything from weeknight dinners to holiday feasts. One bite, and you’ll wonder why you haven’t been adding pumpkin to your mac and cheese all along!
Print
Pumpkin Macaroni and Cheese
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 0 hours
- Yield: 6–8 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Macaroni and Cheese is a creamy, cheesy, and slightly spicy twist on a classic comfort dish. Made with fresh pumpkin puree, raclette, and Gruyère cheese, this rich and flavorful mac and cheese is perfect for fall. The addition of jalapeños gives it a subtle kick, making it a delicious balance of savory and spicy. It’s an easy dinner recipe, great for healthy homemade recipes, quick dinner ideas, and healthy dinner recipes. Whether you’re looking for a high-protein recipe or a cozy meal, this dish is sure to satisfy.
Ingredients
- 1 pound uncooked elbow macaroni
- 2 to 3 jalapeños, deseeded and diced
- 5 tablespoons unsalted butter
- 5 tablespoons all-purpose flour
- 2 1/2 cups + 1/2 cup whole milk, divided
- 1 cup pure pumpkin puree
- 4 ounces raclette cheese, finely grated
- 4 ounces Gruyère cheese, finely grated
- Kosher salt, to taste
Instructions
- Bring a pot of salted water to a boil. Cook the macaroni until al dente, about 5 to 6 minutes, or as directed on the package. Drain and set aside.
- In a medium saucepan over medium-low heat, melt the butter with the jalapeños and flour. Stir continuously to form a roux.
- Whisk in 2 ½ cups of milk and bring to a gentle boil, whisking constantly for 5 to 6 minutes.
- Remove from heat and let cool for 3 minutes. Stir in the pumpkin puree and cheeses until smooth. If the sauce is too thick, add ¼ to ½ cup of milk. Season with salt to taste.
- Toss the cooked macaroni with the cheese sauce until fully coated. Adjust seasoning if needed. Serve immediately.
Notes
- For extra creaminess, substitute half of the milk with heavy cream.
- Swap raclette and Gruyère for cheddar or gouda if preferred.
- Add a crunchy topping by broiling the mac and cheese with breadcrumbs for 3 minutes.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 6g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 55mg