Pumpkin macaroni and cheese with white cheddar is a delicious version of the classic dish perfect for a cozy fall meal or side dish. Slightly sweet from the pumpkin and decadently creamy and cheesy, this is a savory pumpkin lover’s comfort food dreams come true.
When you think of pumpkin recipes, you probably immediately think of something sweet.
But, friends, if you haven’t tried savory pumpkin recipes you are really missing out.
It doesn’t add the sweet pumpkin spice flavor you are used to but just adds a creamy background sweetness.
The flavor is very mellow and pairs super well with bolder flavors like sharp cheddar, smoked paprika, and tangy Dijon.
What does pumpkin mac and cheese taste like?
Like deliciousness!
It will make your pumpkin lovin’ heart so very happy.
As I said earlier, it’s not the pumpkin flavor you imagine but it gives it more of a background flavor of sweetness.
It’s subtle and allows the cheese and the spices to really shine.
Ingredients
To make this you’ll need:
- Pasta– Use your favorite smaller pasta like penne, rotini, or elbow macaroni
- Butter– Divided
- Flour– To thicken the cheese sauce
- Milk– Do not use skim. Whole milk works best. Don’t have any? Sub half and half.
- Spices– Salt, pepper, garlic powder, and smoked paprika
- Mustard– Dijon
- Cheese– Shredded white cheddar and grated Parmesan cheese
- Pumpkin puree– Not pumpkin pie filling
- Breadcrumbs– Preferably Panko style
How to Make
Making pumpkin mac and cheese is very similar to making other versions of homemade mac.
To do it, cook the pasta according to the package directions until al dente.
Strain the pasta and set it aside.
In large a large skillet over medium heat, melt the butter.
Whisk the flour into the butter until it’s smooth, golden, and a paste-like consistency.
Then, whisk in the milk, one cup at a time.
Bring the mixture to a simmer and continue cooking, and whisking occasionally, until it starts to thicken.
Whisk in the garlic powder, paprika, mustard, and salt and pepper, to taste.
Then stir in the pumpkin until the sauce is smooth.
Once the sauce is smooth, stir in the cheeses until they’ve melted.
Turn off the heat, and transfer the pasta to the skillet.
Gently toss until all the pasta is coated.
Now transfer the macaroni and cheese to a casserole dish and spread it out evenly.
Top it with some extra shredded cheddar cheese, followed by the bread crumbs.
Dot the crumb topping with the additional butter.
Bake at 375 degrees until the macaroni and cheese is bubbling and the crumb topping is lightly browned.
Serve and enjoy!
Serving Suggestions
We love serving this pumpkin macaroni bake with a salad and Hot Water Cornbread.
However, we also serve it as a side dish on Thanksgiving and Christmas for a seasonal twist.
Storing
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat leftovers in a hot oven until warmed through.
Can This Be Frozen?
This mac and cheese meal can be made ahead of time, spread into an oven AND freezer safe dish, and frozen to be baked at a later time.
If freezing to cook later, do not add the toppings until right before baking.
Tips and Tricks
- Want to serve this as a main and make it even heartier? Add a few strips of crumbled cooked bacon to the pasta.
- Don’t have white cheddar? You can use regular cheddar if you prefer.
- When you are making the cheese sauce, if in doubt, stir. Extra stirring will keep the sauce smooth.
Other Savory Pumpkin Recipes
Pumpkin macaroni and cheese with white cheddar is a favorite way to add a little fall flair to a classic dish. Make it and enjoy!
Looking for other savory pumpkin recipes? Try these:
- Ravioli with Pumpkin Alfredo Sauce
- Pumpkin Parmesan Twice Baked Potatoes
- Instant Pot Pumpkin Butter
- Pumpkin Chili
- One Pot Creamy Pumpkin & Bacon Pasta
If you’ve tried this PUMPKIN MACARONI AND CHEESE WITH WHITE CHEDDAR, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Pumpkin Macaroni And Cheese with White Cheddar
Ingredients
- 1 lb small pasta ex: penne, rotini, elbow
- 3 tbsp butter + 2 tbsp divided
- 3 tbsp flour
- 3 cups of milk
- salt & pepper to taste
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tbsp Dijon mustard
- 3 cups shredded white cheddar cheese + extra cheese for topping
- 3/4 cup grated Parmesan cheese
- 3/4 cup pumpkin puree
- 1/2 cup Panko breadcrumbs
Instructions
- Cook the pasta according to the package directions, just until al dente. Transfer to a strainer, and run the pasta under cold water to stop it cooking. Set aside the cooled, cooked pasta.
- In large a large skillet over medium heat, melt the butter. Whisk the flour into the butter, and let it cook out the flour taste. Whisk in the milk, one cup at a time, to form a roux. Bring the roux to a simmer and continue cooking, and whisking occasionally, until it's thickened a bit, about 5 minutes.
- Whisk in the garlic powder, paprika, mustard, and salt and pepper, to taste. Stir in the pumpkin until the sauce is smooth. Add in the cheeses and stir until they've melted and the sauce is once again smooth. Turn off the heat, and transfer the pasta to the skillet. Gently toss to combine, until all the pasta is coated.
- Transfer the macaroni and cheese to a casserole dish. Spread it out evenly and add some extra shredded cheddar cheese to the top, followed by the bread crumb topping. Dot the crumb topping with the additional butter.
- Bake at 375 degrees for 20-30 minutes, or until the macaroni and cheese is bubbling and the crumb topping is lightly browned and crisp.
Notes
- Want to serve this as a main and make it even heartier? Add a few strips of crumbled cooked bacon to the pasta.
- Don't have white cheddar? You can use regular cheddar if you prefer.
- When you are making the cheese sauce, if in doubt, stir. Extra stirring will keep the sauce smooth.
Nutrition
recipe originally published 0ctober 9, 2016
Maggie says
I like this version of mac’n’cheese! Very “in” and sounds just so delicious! Thanks for sharing.
4sonsrus says
Trendy, right? Luckily, it’s just as tasty.
zeba says
What a great way to showcase pumpkin in a dish that is such a comfort food. Looks delicious and thanks for sharing on Fiesta Friday!
4sonsrus says
Pumpkin is an underappreciated star in my opinion as far as Fall comfort food goes beyond desserts. I’m determined to help it break the mold!
Quinn Caudill says
What a great savory pumpkin dish! YUM!! I am thinking about making some pumpkin gnocchi. Pinned and shared!
4sonsrus says
Thanks, Quinn!