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Pumpkin Mac and Cheese

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 Time
5 mins
Cook Time
5 mins
Total Time
22 mins
Servings: 4
Calories: 688 kcal
Course: Side Dish , Main Course , Lunch , Dinner
Cuisine: American

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

    Cup of Yum
  1. Stir together milk and pumpkin puree.
  2. 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.
  3. 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.
  4. 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.
  5. Remove from heat and stir cheese into the béchamel sauce, in small handfuls, and stir until cheese just melts before adding more cheese.
  6. 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.
  7. 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 Information

Calories 688kcal (34%) Carbohydrates 85g (28%) Protein 27g (54%) Fat 27g (42%) Saturated Fat 16g (80%) Cholesterol 78mg (26%) Sodium 396mg (17%) Potassium 512mg (15%) Fiber 5g (20%) Sugar 10g (20%) Vitamin A 10432IU (209%) Vitamin C 7mg (8%) Calcium 468mg (47%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 688

% Daily Value*

Calories 688kcal 34%
Carbohydrates 85g 28%
Protein 27g 54%
Fat 27g 42%
Saturated Fat 16g 80%
Cholesterol 78mg 26%
Sodium 396mg 17%
Potassium 512mg 11%
Fiber 5g 20%
Sugar 10g 20%
Vitamin A 10432IU 209%
Vitamin C 7mg 8%
Calcium 468mg 47%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.