Creamy Pumpkin Mac and Cheese

Pumpkin Mac and Cheese brings together the creamy cheesiness you love with the cozy, subtle sweetness of pumpkin. It's a quick, family-friendly recipe that’s perfect for fall nights. The gooey cheese sauce and warm autumn spices will make this a new favorite.

Course dinner

Cuisine American

Keyword pumpkin mac and cheese

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 686kcal

Author Ioana

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).

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