Description
This Easy Pumpkin Mac and Cheese recipe combines creamy cheddar cheese with the subtle sweetness and warmth of pumpkin and spices, creating a deliciously comforting twist on the classic mac and cheese. Ready in just 20 minutes, it’s a perfect weeknight meal that’s both satisfying and uniquely flavorful.
Ingredients
Scale
Macaroni
- 8 oz elbow macaroni (about 2 cups)
Sauce
- 1 tablespoon unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk (whole milk works best)
- 1/2 cup canned pumpkin puree
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cinnamon (optional)
- 1/4 teaspoon nutmeg (optional)
Instructions
- Cook the macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions (8-10 minutes) until al dente. Drain the pasta and set aside.
- Make the roux: In the same pot, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes until the mixture becomes golden and bubbly, forming a roux that will thicken the sauce.
- Prepare the sauce: Gradually pour in the milk while whisking constantly to prevent lumps. Stir in the pumpkin puree and continue cooking the sauce for 3-5 minutes until it thickens slightly.
- Add the cheese: Reduce the heat to low and stir in the shredded sharp cheddar cheese until fully melted and the sauce is smooth and creamy.
- Season the sauce: Add salt, freshly ground black pepper, garlic powder, and optionally cinnamon and nutmeg for warmth and depth of flavor. Taste and adjust the seasoning as needed.
- Combine macaroni and sauce: Add the cooked macaroni back into the pot and stir thoroughly to coat the pasta evenly with the pumpkin cheese sauce.
- Serve immediately: Serve the pumpkin mac and cheese hot, garnished with extra shredded cheese or a sprinkle of cinnamon if desired for added presentation and flavor.
Notes
- Use whole milk for a creamier sauce, but you can substitute with 2% or plant-based milk if preferred.
- For a nuttier flavor, consider adding a pinch of smoked paprika or cayenne pepper.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave with a splash of milk to restore creaminess.
- To make this dish vegetarian, ensure the cheese used is free from animal rennet.
- If you prefer a thicker sauce, cook it a bit longer before adding the cheese or use slightly less milk.
