Pumpkin Mac And Cheese Recipe

I wasn’t planning to fall in love with another mac and cheese recipe… but then this cozy pumpkin version happened. It’s creamy, cheesy, and has just the right hint of fall flavor thanks to nutmeg, paprika, and a little thyme magic. You get the comfort of classic mac and cheese, with a subtle pumpkin twist that feels like a warm sweater in a bowl. Let’s make it together!

Method

1. Boil the Pasta

To start, bring a large pot of salted water to a boil. Add your short pasta elbows, shells, or rigatoni all work beautifully here and cook it according to the package instructions until it’s just al dente. While the pasta is cooking, be sure to scoop out and reserve about 2 cups of the starchy, salty pasta water. This water is going to help us loosen and smooth the sauce later. Once the pasta is done, drain it and set it aside.

2. Make the Sauce Base

In a large skillet or sauté pan, melt 2 tablespoons of butter over medium heat. Once it’s melted and slightly foamy, toss in the minced garlic. Stir it around for about 30 to 60 seconds, just until the garlic becomes lightly golden and super fragrant. Be careful not to let it burn this step builds the flavor base of the whole sauce.

3. Add the Pumpkin & Cream

Now add in the pumpkin puree and heavy cream. Stir them together until the mixture becomes smooth and well blended. The sauce will start to look rich and thick. At this stage, pour in 1 cup of the reserved pasta water and stir again. It will thin out the sauce slightly and help it cling to the noodles later. You can always add more water later if needed, so don’t overdo it now.

4. Season It Up

Time to bring the fall flavor! Add in the thyme, white pepper, onion powder, paprika, nutmeg, and a generous pinch of salt. Stir well to make sure all the spices are evenly mixed into the sauce. Let the sauce come to a gentle simmer and cook for about 5 minutes. This gives the flavors a chance to meld and the sauce time to thicken slightly. You should see small bubbles and a creamy consistency forming.

5. Melt the Cheese

Once the sauce has simmered and thickened a bit, turn off the heat. Add in the grated cheddar and gouda cheeses. Whisk or stir constantly until all the cheese has melted into the sauce. The result should be silky, cheesy, and perfectly smooth. If the sauce feels too thick at this point, you can whisk in a little more pasta water just a splash at a time until it reaches your desired texture.

6. Add Pasta & Mix

Pour the cooked pasta directly into the skillet with the cheese sauce. Use a large spoon or spatula to stir everything together until each piece of pasta is completely coated in that creamy, cheesy, pumpkin goodness. Take a moment to taste and adjust the seasoning if needed sometimes a little extra salt or pepper makes all the difference.

7. Optional Broil Step

If you’re feeling extra, transfer the mac and cheese into an oven-safe baking dish. Sprinkle some more shredded cheese on top, along with a handful of panko breadcrumbs and a few sprigs of fresh thyme. Place the dish under the broiler for a few minutes, just until the top turns golden brown and bubbly. Keep an eye on it broilers can go from perfect to burnt fast. Once it’s toasty and bubbling, take it out and serve warm.

Necessary Tools

• Large pot (for pasta)
• Large skillet or sauté pan
• Whisk or spoon
• Cheese grater
• Measuring spoons
• Colander
• Oven-safe baking dish

Serving Suggestions

• Serve it hot right off the stove for maximum creaminess.
• Add crispy bacon or roasted mushrooms on top for extra texture.
• Want a little crunch? A side of garlic bread pairs perfectly.
• For a green touch, toss in some sautéed kale or spinach.

Fun Fact

Pumpkin isn’t just for pie it’s packed with vitamin A, and it blends beautifully into sauces for extra creaminess without overwhelming the flavor. Even pumpkin haters might be converted with this one.

Conclusion

Pumpkin mac and cheese might not be new, but this version brings something special. It’s the kind of comfort food that tastes like fall and feels like a hug. Whether you serve it straight from the pan or broil it for that golden finish, it’s the kind of meal you’ll want to cozy up with all season long.