Pumpkin Mac and Cheese
Creamy, savory mac and cheese with subtle pumpkin flavor, sharp cheddar, Gruyere, and golden panko topping. Perfect fall comfort food that's irresistibly cheesy and delicious.
Ingredients
- 16 oz elbow macaroni
- ⅓ cup unsalted butter
- ⅓ cup all-purpose flour
- 3 cups whole milk
- ¾ cup canned pumpkin
- ¼ teaspoon ground nutmeg
- ¼ teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 ounces sharp cheddar cheese shredded
- 4 ounces Gruyere cheese shredded
Instructions
- Preheat and cook pasta: Turn your oven to 375°F and get macaroni boiling—stop cooking 1 minute early so it stays firm, then drain it.
- Make the roux: Melt ⅓ cup butter in your big pot over medium heat, then whisk in ⅓ cup flour little by little until smooth and bubbly.
- Make cheese sauce base: Pour 3 cups milk in slowly while whisking nonstop, then cook about 5 minutes until it thickens up and just starts bubbling.
- Add pumpkin mixture: Stir ¾ cup pumpkin, ¼ tsp nutmeg, ¼ teaspoon thyme, 1 tsp salt, and 1 tsp pepper in there until everything mixes together.
- Melt cheese gradually: Toss in 4 ounces cheddar and 4 ounces Gruyere bit by bit, stirring each handful until it melts completely and your sauce gets silky.
- Combine with pasta: Take the pot off heat, dump in your drained macaroni, and stir it all up so every noodle gets coated with that yummy sauce.
- Prepare for baking: Scoop the whole thing into your 2-quart dish without greasing it, then sprinkle ⅓ cup panko over the top for that crunchy golden layer.
- Bake until golden: Stick it in the oven for 25 minutes until the breadcrumbs turn brown and you see bubbles around the edges—then it's time to EAT!
Notes
- Plain canned pumpkin is what you want here, not pie filling—that sugary, spiced stuff will make this taste weird instead of savory.
- Shred cheese yourself from blocks because the pre-shredded bags have coatings that make your sauce grainy instead of smooth and creamy.
- Undercook your pasta a bit since it keeps cooking when you bake it—this stops you from ending up with mushy noodles nobody wants.
- Regular breadcrumbs work fine if you don't have panko, but panko makes a lighter and crispier top that looks and tastes better.
- Keep leftovers in a sealed container in the fridge for 4 days—reheat in the microwave or oven at 350°F covered until hot.