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A recipe for Pumpkin Thyme Mac and Cheese

Pumpkin Thyme Mac and Cheese

Teri & Jenny
5 from 6 votes
Prep Time 25 mins
Cook Time 40 mins
Servings 5
Calories 591 kcal


  • 2 cups milk
  • 1 cup pumpkin puree
  • ¼ teaspoon ground cinnamon
  • pinch ground nutmeg
  • pinch ground cloves
  • 1 pound fusilli pasta can substitute elbow macaroni
  • 2 ½ tablespoons unsalted butter
  • 3 tablespoons all purpose flour
  • 1 ½ tablespoons minced thyme
  • 1 tablespoon fresh lemon juice
  • 2 ounces sharp cheddar cheese, shredded
  • 2 ounces smoked gouda, shredded
  • 1 ounce white extra sharp cheddar
  • salt and pepper to taste


  • lightly toasted/buttered panko breadcrumbs


  • Place milk, pumpkin puree, cinnamon, nutmeg, and cloves in a medium saucepan and stir together. Simmer for 15 to 20 minutes.
  • 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 10 to 12 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.
  • Place shredded cheese into a mixing bowl and toss together with lemon juice.
  • Stir cheese into the béchamel sauce and stir until cheese just melts. Season with salt and pepper. 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 and serve immediately.


Calories: 591kcalCarbohydrates: 81gProtein: 23gFat: 19gSaturated Fat: 11gCholesterol: 56mgSodium: 249mgPotassium: 470mgFiber: 5gSugar: 9gVitamin A: 8293IUVitamin C: 7mgCalcium: 353mgIron: 3mg
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