We’re used to pumpkin in desserts or coffee, but in mac and cheese? Surprisingly, it was a hit! The pumpkin adds this beautiful creamy texture and slight sweetness that balances perfectly with the sharp cheddar and Monterey Jack. It’s lighter than your usual mac and cheese but still cozy enough for a fall evening in.
Ready in under 30 minutes, it’s now my go-to comfort food for busy nights. Give it a try—you might be surprised at how quickly it becomes a favorite!
Quick and Easy Pumpkin Mac and Cheese
If you’re a mac and cheese lover looking to try something new, this pumpkin pasta is a great way to add a seasonal twist to a classic.
It’s still rich and cheesy, but with a little extra boost of nutrition thanks to the pumpkin puree.
And don’t worry—the pumpkin flavor doesn’t overpower the dish; it just adds a creamy texture and a hint of fall warmth. Pair this with a simple green salad or roasted veggies, and you’ve got a well-rounded, satisfying meal.
What Makes This Pumpkin Mac and Cheese Special?
- Quick and Easy: On the table in just under 30 minutes—perfect for when you want something comforting without the wait.
- Creamy and Cozy: The pumpkin gives the sauce an extra creamy texture and adds that subtle, cozy fall flavor without being too pumpkin-y.
- Family-Friendly: It’s a win for both kids and adults! It’s cheesy and comforting, with a fun seasonal twist that everyone will love.
- Lighter Twist: The pumpkin adds nutrients like fiber and makes it feel a bit lighter than your traditional mac and cheese.
- Perfect for Fall: This dish just screams fall. It’s warm, comforting, and perfect for cozying up on a chilly evening with a bowl of goodness.
Key Ingredients Breakdown
- Macaroni: Elbow macaroni works best, but feel free to use other small pasta shapes like shells or cavatappi. The goal is to have pasta that catches the sauce perfectly!
- Butter: Creates a rich base when combined with flour for the roux. This helps thicken the sauce and ensures it’s velvety smooth.
- Flour: Necessary for thickening the sauce. Whisk it with butter for 1-2 minutes to cook out the raw taste and create the roux.
- Milk: Whole milk gives the sauce a rich and creamy base. You can use low-fat milk, but keep in mind it may affect the creaminess slightly.
- Cheddar Cheese: Sharp cheddar brings that classic tangy mac and cheese flavor. Opt for freshly grated cheese for the best melt!
- Monterrey Jack: Adds a smooth, creamy texture that perfectly complements the sharpness of the cheddar.
- Pumpkin Puree: The secret ingredient that makes this mac and cheese unique! It adds creaminess without making the dish too heavy. Be sure to use pure pumpkin puree (not pumpkin pie filling!).
- Cream Cheese: Makes the sauce even creamier and gives it a silky texture. Make sure it’s softened before adding to avoid lumps.
- Seasonings: Paprika, garlic powder, and nutmeg provide a warm, cozy flavor profile that enhances the pumpkin and cheese without being overpowering.
How to make Pumpkin Mac and Cheese
Prepare the Roux: Melt butter in a large saucepan over medium heat. Once melted, whisk in flour and cook for 1-2 minutes until golden. This step ensures your sauce is thick and smooth.
Add the Milk: Gradually whisk in the milk, making sure to prevent lumps from forming. Continue whisking until the mixture thickens, about 5-7 minutes.
Incorporate the Cheese: Lower the heat, then stir in shredded cheddar and Monterey Jack. Stir until the cheeses are fully melted and the sauce is smooth.
Add the Pumpkin: Mix in the pumpkin puree, cream cheese, paprika, garlic powder, nutmeg, and season with salt and pepper. Allow the sauce to simmer gently for a few minutes.
Cook the Pasta: While the sauce simmers, boil your macaroni until al dente. Drain and add it to the pumpkin cheese sauce.
Mix it All Together: Stir the macaroni into the sauce until everything is fully coated and creamy. Let it sit for a few minutes to thicken.
Garnish and Serve: Transfer your Pumpkin Mac and Cheese to a serving dish, garnish with freshly cracked black pepper or fried onions, and enjoy!
Chef’s Tips
- Use High-Quality Cheese: Freshly grated cheese melts better and results in a smoother sauce than pre-shredded cheese.
- Cook Pasta Al Dente: Slightly undercook the pasta since it will continue cooking in the sauce.
- Baking Option: Want a crispy topping? Transfer the mac and cheese to a baking dish, sprinkle with breadcrumbs, and bake at 375°F for 20 minutes.
Troubleshooting
- Sauce Is Lumpy: The key to avoiding lumps is to whisk continuously while gradually adding the milk. If you do end up with lumps, don’t panic! You can blend the sauce with an immersion blender to smooth it out. Just be sure to do this before adding the cheese.
- Sauce Is Too Thick: If your sauce thickens up too much, don’t worry. Simply whisk in a little more milk, a splash at a time, until it reaches the desired creamy consistency.
- Sauce Is Too Thin: If the sauce is too runny, you can easily thicken it up by adding a slurry made of flour and water (or milk). Stir it in and cook the sauce for a few more minutes until it thickens.
- Cheese Sauce Is Greasy: This happens when the cheese separates from the sauce. To prevent this, always reduce the heat when adding the cheese and stir it in gradually. Adding cheese too quickly at a high temperature can cause the oils to separate.
- Pasta Is Mushy: Be sure to cook your pasta just until al dente (firm to the bite). If it’s overcooked, it can turn mushy when mixed with the sauce. Drain it well and mix it with the sauce right away to keep it from sitting in water.
- Cheese Doesn’t Melt Smoothly: Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly. For the best results, use block cheese and shred it yourself. If the cheese isn’t melting smoothly, whisk vigorously to combine.
- Sauce Is Curdled: If the sauce curdles, lower the heat immediately. Whisk in a little extra milk to help bring the sauce back together. Slow and gentle heating is key when dealing with cheese sauces.
- Pasta and Sauce Don’t Combine Well: If the sauce isn’t sticking to the pasta, make sure the sauce is thick enough. You want it to cling to the pasta, not pool at the bottom. Stir thoroughly to coat the pasta evenly.
FAQs
- Can I Use Another Type of Pasta? Absolutely! Small pasta shapes like cavatappi, shells, or penne will also work great.
- Can I Make This Ahead? Yes, you can prepare it in advance and reheat it gently. It also freezes well for up to 3 months.
- How Do I Get a Crispy Topping? After mixing the pasta with the sauce, transfer it to a baking dish, sprinkle with breadcrumbs and extra cheese, and bake at 375°F for a crispy, golden top.
Creamy Pumpkin Mac and Cheese
Ingredients
- 1 pound pasta
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 1/2 cups whole milk
- 1 1/2 cups sharp cheddar cheese shredded
- 1 1/2 cups Monterrey Jack cheese or colby jack cheese
- 15 oz pumpkin puree
- 1/3 cup cream cheese
- 1 tsp paprika
- 1 tsp garlic powder
- 1/4 tsp nutmeg
- salt and pepper to taste
- ¼ tsp cayenne pepper optional, for extra heat
Instructions
- In a large saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux. This helps thicken the sauce.
- Gradually add the whole milk, whisking continuously to prevent lumps. Cook for 3-5 minutes until the mixture thickens and coats the back of a spoon.
- Lower the heat and stir in the shredded cheddar cheese and Monterrey Jack cheese, mixing until fully melted.
- Add the pumpkin puree, cream cheese, paprika, garlic powder, nutmeg, salt, and pepper. Stir everything together until the sauce is smooth and well combined. Let it simmer on low heat for 2-3 minutes to allow the flavors to meld together.
- While the sauce simmers, bring a large pot of salted water to a boil.
- Add the pasta and cook according to the package instructions until al dente (firm but cooked through). Drain the pasta well and set aside.
- Add the cooked, drained pasta to the cheese sauce. Stir until all the macaroni is evenly coated with the creamy pumpkin-cheese mixture.
- Transfer the pumpkin mac and cheese to serving bowls. For a little extra crunch, top with fried onions (optional).
Nutrition Information
The nutritional information provided on this website is intended to be a helpful reference and convenience for our users. It is offered as a courtesy and is based on data primarily sourced from the USDA Food Composition Database.
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