Pumpkin Mac and Cheese

5 from 53 votes

A delicious and creamy Pumpkin Mac and Cheese that's perfect for fall and winter. The yummy cheese sauce is super creamy and gooey. Make it in under 30 minutes for a simple weeknight meal!

Prep Time5

Cook Time17

Total Time22

Course: dinner, lunch, Main Course, Side Dish

Cuisine: Amercian

Diet: Vegetarian

Servings:

Calories: 688kcal

Author: Teri & Jenny

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

US Customary - Metric

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.

To Make 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.

Nutrition