We really love pumpkin season and one of our favorite fall recipes is this Pumpkin Mac and Cheese. It’s so creamy, rich and delicious with just the right amount of pumpkin goodness. This dish also comes together in under 30 minutes, which we’re huge fans of, so it makes a perfect weeknight dinner!
How to Make Pumpkin Mac and Cheese
This is the ultimate in cozy recipes. The pumpkin cheese sauce is super gooey and flavorful. It’s all about the sauce for this one! It’s pretty easy to make once you have all your ingredients organized.
Ingredients
- milk
- pumpkin purée
- fusilli pasta we love how the fusilli pasta picks up so much of the creamy sauce, but you can substitute with your favorite shaped pasta
- unsalted butter
- all purpose flour
- minced thyme
- shredded sharp cheddar cheese
- shredded gouda
- toasted panko
- salt and pepper
Process
- Stir together milk and pumpkin purée.
- Bring a large pot water to boil and generously salt.
- Boil pasta until al dente. Drain and set aside.
- Melt butter in a saucepan. Add flour and whisk together. Cook together and stir in thyme.
- Whisk pumpkin-milk mixture into flour mixture. Simmer until thick enough to coat the back of a wooden spoon. Season with salt and pepper.
- Remove from heat and stir cheese into pumpkin béchamel sauce until smooth.
- Stir in pasta and adjust seasonings.
- Top each serving with toasted panko and serve immediately.
Types of pasta to use
We use fusilli for this pumpkin thyme mac and cheese because we love how the pasta holds onto the sauce so well. You can use another shaped pasta for this dish if you’re not a fan of fusilli or you don’t have it on hand.
Other great pasta shapes to use for this dish are standard elbow macaroni, cavatappi, small or medium shells, and bow tie.
FAQs
The pasta can be boiled up to 5 days ahead of time. When ready to use, stir into hot cheese sauce and place over low heat until pasta warms through.
Yes! Lightly grease a 8″x 8″ baking dish and add mac and cheese. Sprinkle top with more shredded cheese and thyme. Bake dish for 10 minutes at 400˚F, until cheese on top has melted and slightly browned.
While we think this dish is better when made fresh, you can freeze this dish for up to 3 months, in an airtight container. We recommend keeping the pasta and cheese sauce separate when freezing.
When ready to use, add frozen pasta to boiling water for 1 minute or until it has thawed and just heated through. Drain and set aside. Slightly thaw cheese sauce and pour into a saucepan. Heat over medium-low heat, stirring frequently. In a small bowl whisk 1 tablespoon cornstarch with 1 1/2 tablespoons milk. Once cheese sauce is simmering, whisk cornstarch slurring into sauce and continue to simmer until thickened. Season with salt and pepper and stir pasta into sauce.
Variations
- You can add a couple small pinches of ground cinnamon, clove and nutmeg into the milk and pumpkin puree, if you want a ‘pumpkin spice’ flavor added to the mac and cheese.
- As we mentioned earlier, almost any shaped pasta will work for this dish. Fusilli is our favorite because of how well the spirals hold onto the sauce.
- We love the combination of pumpkin and thyme, but you can swap the thyme out for some minced sage, which is also delicious. Thinly sliced chives also work as a great alternative in this recipe!
We love this super creamy and cozy recipe for pumpkin mac and cheese. It’s also so simple to make too, which makes it a perfect weeknight meal or a quick and easy side dish to add to a larger meal.
If you love pumpkin season as much as we do, you’ll also love our Pumpkin Risotto with Seared Scallops, our Creamy Pumpkin Soup, and our Vegan Spaghetti Squash with Pumpkin Alfredo! Looking for something pumpkin-filled and sweet? We’ve got you covered there too with our Pumpkin Crullers, our Marbled Pumpkin Cheesecake Bars and our Baked Pumpkin Doughnuts with Maple Glaze and Coconut!
More mac and cheese recipes you might like:
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Pumpkin Mac and Cheese
INGREDIENTS
- 1 1/2 cups milk
- 1 cup pumpkin puree
- 12 ounces fusilli pasta can substitute other shaped pasta
- 3 tablespoons unsalted butter
- 3 1/2 tablespoons all purpose flour
- 1 ½ tablespoons minced thyme
- 4 ounces shredded sharp cheddar cheese
- 2 ounces shredded gouda
- 1/2 cup toasted panko
- salt and pepper to taste
INSTRUCTIONS
- Stir together milk and pumpkin puree.
- Fill a large pot with water and bring to a boil. Once the water comes to a boil add a generous amount of salt (2½ – 3 tablespoons) and then the pasta. Boil pasta for 8 to 10 minutes or until al dente, stirring occasionally. Drain pasta and set aside.
- Melt butter over medium heat in a medium saucepan. Sprinkle flour over melted butter and whisk together. Allow mixture to cook for 2 to 3 minutes. Stir in thyme.
- Whisk pumpkin-milk mixture into flour mixture and continue to whisk until fully incorporated. Allow mixture to simmer until thick enough to coat the back of a wooden spoon, 3 to 4 minutes. Season with salt and pepper.
- Remove from heat and stir cheese into the béchamel sauce, in small handfuls, and stir until cheese just melts before adding more cheese.
- Reduce heat to low and gently stir pasta into the sauce, ½ cup at a time until all of the pasta has been added and is fully coasted in sauce. Adjust seasonings.
- Serve Pumpkin Mac and Cheese into bowls and top with fresh thyme and toasted panko.
NOTES
- Freeze Ahead: While we think this dish is better when made fresh, you can freeze this dish for up to 3 months, in an airtight container. We recommend keeping the pasta and cheese sauce separate when freezing.
When ready to use, add frozen pasta to boiling water for 1 minute or until it has thawed and just heated through. Drain and set aside. Slightly thaw cheese sauce and pour into a saucepan. Heat over medium-low heat, stirring frequently. In a small bowl whisk 1 tablespoon cornstarch with 1 1/2 tablespoons milk. Once cheese sauce is simmering, whisk cornstarch slurring into sauce and continue to simmer until thickened. Season with salt and pepper and stir pasta into sauce.
- Toasted Panko: Pour panko into a small skillet and place over medium-low heat. Cook panko until lightly toasted, 4 to 5 minutes, stirring frequently to prevent burning and evenly toast.
Did you make this recipe? We want to see!
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Nice Blog !! A Very Yummy Wonderful Recipe !!! WOW Nice Photos to See. I’ll Definitely Try it. Thank You for Sharing that Lovely Food.
The only thing I would change is to add 2 cups of pumpkin which is a 15oz can. I haven’t tried making it ahead of time, but others who have commented on here seem to agree that it heats back up well, so I think you’re all good. This gets added to the long list of new favorite foods that I’ve tried from your blog
A very delicious dish! We tried this yesterday and it turned out very Gouda. Will definitely make again. Adding Sriracha gave it a nice kick!
Made this for dinner for my husband and I. The only thing I would change is add 2 cups of pumpkin which is a 15oz can. Also I would add pumpkin pie spice instead of cinnamon, ground clove and ground nutmeg as you really didn’t even taste those spices. Also I added bacon so I did not add salt to the dish as the bacon had enough salt to substitute.
I look forward to trying this recipe. Sounds delicious. Is that a 15 oz can of pumpkin you used?
tried it, loved it, you guys rock!
I REALLY want to make this for my contribution to Thanksgiving and wow everyone. Is there a way I could make it ahead of time and keep warm (say on warm in a crockpot)? Would need to be made around 11:00 and last for when our family eats around 2:00.
Hi Lauren,
I haven’t tried making it ahead of time, but from others who have commented on here seem to agree that it heats back up well, so I think you’re all good!
Made this last night – amazing! Big hit with the boyfriend. Only thing is there’s only 2 of us, and I have a lot left over. Saw your baking comment. Would it do this dish injustice to add a protein of some sort to make a casserole-type dish with the leftovers? Would love your suggestions…
I think turning the leftovers into a protein filled casserole is a great idea! You could always add some bacon/pancetta or even a nice Spanish chorizo…or my boyfriend’s favorite…cut up hot dogs…seriously. :) good luck!
I literally squealed in excitement upon seeing this recipe. Some of my favorite things include anything pumpkin, mac & cheese, and smoked gouda, so it’s safe to say I’ll definitely be making this recipe soon!
Made this tonight and it turned out FANTASTIC! This gets added to the long list of new favorite foods that I’ve tried from your blog and have fallen in love with. What a great twist on the classic mac&cheese recipe and one I would have never thought to try without your recipe. Thanks for sharing!
Pumpkin works so well in mac n cheese!
This Mac and cheese is amazing, I can’t tell you how many people have been impressed with this recipe. Thank you for sharing!
I made this yesterday and it was amazing. The best macaroni and cheese I’ve ever had. It was like autumn gave me a big hug! Haha. Thank you so much for the recipe. :)
We made this last week. It was amazing and it reheats well! My non leftover eating boyfriend chowed down the next day. He added bacon to his the next day and was pretty happy. Thanks! We will make again!
My four year old requested pumpkin mac and cheese for dinner Halloween night, but i am not a big fan of ‘smoked’ cheeses..would regular gouda work? or do you have another cheese suggestion?
Regular Gouda will work just fine! I’m also a big gruyere cheese person and it melts wonderfully. Good luck!