Pumpkin Mac and Cheese
Pumpkin mac and cheese stirs a cup of plain pumpkin purée into a cheddar sauce. The pumpkin doesn't make it taste like pie. It turns the sauce deep orange and velvety, with a mild, earthy sweetness that sits well against sharp cheddar, Dijon and nutmeg. It all comes together on the stovetop in about 30 minutes, and the same pot can go into a baking dish under a crumb topping if you want it baked.
By Luca Ferraro
Published
- Prep Time
- 10 mins
- Cook Time
- 20 mins
- Total Time
- 30 mins
- Servings
- 6 servings
How do you make Pumpkin Mac and Cheese?
Boil 340 g (12 oz) elbow macaroni until al dente. Make a sauce with 3 tbsp butter, 3 tbsp flour and 600 ml warm milk, then whisk in 250 g (1 cup) plain pumpkin purée, Dijon, nutmeg and salt. Off the heat, stir in 250 g shredded sharp cheddar until smooth. Fold in the pasta and loosen it with a splash of pasta water. Ready in about 30 minutes.
- Total time
- 30 mins
- Calories
- 520 per serving
- Protein
- 21 g
- Yield
- 6 servings
- Difficulty
- Easy
- Method
- Stovetop
Ingredients
Pasta
Pumpkin cheese sauce
Equipment
Large pot · Large saucepan · Colander · Whisk · Box grater
Quick Directions
Cook the pasta
Cook the macaroni in a large pot of well-salted boiling water until al dente.
Start the sauce
While the pasta cooks, melt the butter in a large saucepan over medium heat.
Add the pumpkin
Whisk in the pumpkin purée, Dijon mustard, garlic powder, nutmeg, salt, pepper and cayenne, if using.
Melt in the cheese
Take the pan off the heat and stir in the cheddar a handful at a time, letting each addition melt before adding the next, until the sauce is smooth and glossy.
Combine and serve
Fold the drained pasta into the sauce until every piece is coated.
Step-by-Step Instructions
Follow these detailed steps to make the perfect pumpkin mac and cheese.
Cook the pasta
Cook the macaroni in a large pot of well-salted boiling water until al dente. Scoop out 125 ml (1/2 cup) of the pasta water, then drain the pasta.
Start the sauce
While the pasta cooks, melt the butter in a large saucepan over medium heat. Add the sage, if using, and cook for 30 seconds until fragrant. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk until smooth, then simmer for 4-5 minutes, whisking often, until the sauce is thick enough to coat a spoon.
Add the pumpkin
Whisk in the pumpkin purée, Dijon mustard, garlic powder, nutmeg, salt, pepper and cayenne, if using. Let it heat through for 1-2 minutes, until steaming and evenly orange.
Melt in the cheese
Take the pan off the heat and stir in the cheddar a handful at a time, letting each addition melt before adding the next, until the sauce is smooth and glossy.
Combine and serve
Fold the drained pasta into the sauce until every piece is coated. Stir in a splash of the reserved pasta water if it looks thick, as the sauce tightens as it stands. Taste for salt and serve straight away.
Recipe Tips
- Check the can says pure or 100% pumpkin. Pumpkin pie filling is sweetened and spiced, and it will make the sauce taste like dessert.
- Shred the cheddar from a block. Pre-shredded cheese is coated in anti-caking starch, which keeps it from melting smoothly.
- Keep the heat off once the cheese goes in. A boiling cheese sauce can split and turn grainy.
- A standard 398 ml (15 oz) can holds about 1 3/4 cups of purée. Freeze the leftover pumpkin in a sealed container for up to 3 months.
- Many cheddars are made with microbial rennet, but not all. Check the label if you need the dish to be fully vegetarian.
Variations
- Baked with a crumb topping: cook the pasta 2 minutes short of al dente, stir 60 ml (1/4 cup) extra milk into the finished mac and cheese and spread it in a buttered 23 x 23 cm (9 x 9 in) baking dish. Toss 50 g (3/4 cup) panko with 2 tbsp melted butter and 25 g grated parmesan, scatter it over the top and bake at 190°C (375°F) for 20-25 minutes, until bubbling and golden.
- Swap a third of the cheddar for Gruyère or smoked Gouda for a nuttier or smokier sauce.
- Crispy sage: fry 12 whole sage leaves in 1 tbsp butter for 1-2 minutes until crisp, drain on paper towel and crumble them over each bowl.
- Not vegetarian: stir in 4 slices of crumbled cooked bacon or 225 g browned Italian sausage, cooked to 71°C (160°F), with the pasta.
Nutrition (per serving)
| Calories | 520 |
|---|---|
| Protein | 21 g |
| Carbs | 54 g |
| Fat | 24 g |
| Saturated fat | 13.5 g |
| Fibre | 3 g |
| Sugar | 8 g |
| Sodium | 690 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate in an airtight container within 2 hours for up to 4 days.
- Freezer
- Freeze in portions for up to 2 months. The sauce can turn slightly grainy after thawing, and stirring in a little milk while reheating smooths it out.
- Reheat
- Reheat in a saucepan over low heat or in the microwave with a splash of milk, stirring often, until hot to 74°C (165°F).
Pumpkin Mac and Cheese FAQs
Can you taste the pumpkin in pumpkin mac and cheese?
Only a little. Sharp cheddar leads, and the pumpkin shows up mostly as colour and body: the sauce turns deep orange and noticeably smoother, with a mild, earthy sweetness in the background. It does not taste like pumpkin pie, because the purée is plain and the only spice is a pinch of nutmeg.
Can I use pumpkin pie filling instead of pumpkin purée?
No. Pumpkin pie filling contains sugar and warm spices such as cinnamon and cloves, which clash with the cheese. Use plain canned pumpkin purée, labelled pure or 100% pumpkin.
Can I use fresh pumpkin or butternut squash?
Yes. Use 250 g (1 cup) of smooth purée from roasted sugar pumpkin or butternut squash. If your homemade purée looks watery, cook it in a dry pan for a few minutes until it is as thick as canned pumpkin before adding it to the sauce.
Can I make pumpkin mac and cheese ahead for Thanksgiving?
Yes, use the baked version. Assemble it in the dish without the crumb topping, cool, cover and refrigerate for up to 1 day. Bake covered at 180°C (350°F) for 20 minutes, then add the topping and bake uncovered for 20-25 minutes more, until bubbling and hot to 74°C (165°F) in the centre.
Why is my mac and cheese sauce grainy?
The sauce was too hot when the cheese went in, or the cheese was pre-shredded. Take the pan off the heat before adding freshly shredded cheddar a handful at a time, and never let the sauce boil once the cheese is in.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
