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Pumpkin Mac and Cheese

This is my new favorite fall comfort food!

Pumpkin Mac and Cheese

I’ve got an incredible recipe for you today! Now, you might be wary of turning a classic comfort food like mac and cheese into a savory pumpkin dish, but it’s truly delicious in the most intriguing way. With heavy cream, white cheddar cheese, shredded parmesan, and pumpkin puree, this version of mac and cheese is not lacking the creaminess factor! Add in a few spices like paprika, thyme, and cinnamon, and you’ve got one meal the whole family will loe.

Don’t take my word for it, though! Check out the video below to see how easy this recipe is to throw together. Scroll down for the full ingredient list and instructions.

Pumpkin Mac and Cheese

To get started on this creamy, comforting dish, preheat the oven to 350 degrees F. Next, spray an 11×7-inch baking dish with nonstick cooking spray. Cook macaroni for one minute less than package directions call for. The noodles will continue to cook and soften when baking in the oven with the cheese sauce.

Then, melt butter in a medium saucepan over medium-low heat. Stir in flour, whisking constantly until golden in color. Stir in thyme and paprika and cook for 1 minute. Whisk in cream and bring to a gentle simmer. Do not boil.

Pumpkin Mac and Cheese

Simmer until thickened; about 5 minutes, whisking frequently. Next, stir in salt, pepper, nutmeg, cinnamon, and pumpkin purée until smooth. Remove from heat and stir in cheeses until melted. Mix pasta and cheese sauce together in the pan.

Pour pumpkin mac & cheese into the prepared baking dish. Sprinkle with breadcrumbs and bake in the preheated oven for 20-30 minutes, or until breadcrumbs are golden and cheese is bubbly. Cool for 5-10 minutes before serving.

If you’re in the mood for some piping hot mac and cheese with a bit of a twist, this is definitely the recipe for you. Who knows, maybe you’ll like it better than the original!

Pumpkin Mac and Cheese

Makes 6-8 servings

15m prep time

30m cook time

4.7
Rated 4.7 out of 5
Rated by 3 reviewers
Ingredients
  • 1 16 ounce package large macaroni (or shells)
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups heavy cream your choice
  • 1/2 teaspoon ground paprika
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1 15- ounce can pumpkin puree
  • 2 cups freshly shredded white cheddar cheese
  • 1/2 cup freshly shredded parmesan cheese
  • 1/2 cup panko bread crumbs (optional)
  • 1 tablespoon fresh minced parsley (optional)
  • Salt & pepper to taste
Preparation
  1. Preheat oven to 350 degrees F. Spray an 11x7-inch baking dish with nonstick cooking spray.
  2. Cook macaroni for one minute less than package directions call for. Set aside.
  3. In a medium saucepan, melt butter over medium-low heat. Stir in flour, whisking constantly until golden in color (1-2 minutes).
  4. Stir in thyme and paprika and cook for 1 minute. Whisk in cream and bring to a gentle simmer. Do not boil. Simmer until thickened; about 5 minutes, whisking frequently.
  5. Stir in salt, pepper, nutmeg, cinnamon, and pumpkin purée until smooth.
  6. Remove from heat and stir in cheeses until melted. Mix pasta and cheese sauce together in the pan.
  7. Pour pumpkin mac & cheese into prepared baking dish.
  8. Sprinkle with breadcrumbs and bake in the preheated oven for 20-30 minutes, or until breadcrumbs are golden and cheese is bubbly. Cool for 5-10 minutes before serving.

Recipe adapted from Yellow Bliss Road.

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