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Pumpkin Mac n Cheese
4.8 from 66 votes

Pumpkin Mac n Cheese

Pumpkin Mac n Cheese combines elbow macaroni with a creamy cheese sauce enriched by pumpkin puree and warming spices like thyme and ginger. The sauce is thickened with a roux and layered with mozzarella and gruyere for richness. A crispy panko topping with parmesan adds texture. This variation offers a seasonal twist on classic macaroni and cheese with a subtle pumpkin flavor and aromatic spices.

Prep Time
1 min
Servings: 6 people
Calories: 548 kcal
Course: Main Course, Lunch
Cuisine: American

Ingredients

  • 1/2 lb elbow macaroni or your other favorite pasta
  • 3 tablespoons butter salted
  • 3 tablespoons all-purpose flour
  • 2 cups milk or whole or cream, 2%
  • 3/4 cup pumpkin puree
  • 1 teaspoon thyme dried
  • 1/2 teaspoon ground ginger
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper ground
  • 1 1/2 cups mozzarella cheese shredded
  • 1 1/2 cups gruyere cheese shredded
Panko Topping
  • 1 cup panko bread crumbs
  • 2 tablespoons butter melted, or olive oil, salted
  • 1/2 teaspoon salt
  • 1/8 cup Parmesan Cheese shredded

Instructions

    Cup of Yum
  1. Cook pasta: Add a large pot of salted water to the stovetop and bring it to a boil. Add the pasta cook to 1 minute less than the noted time on the box (or only about 2 minutes if using fresh pasta). Save 1/3 cup of pasta water and then drain and set aside.
  2. Prep Breadcrumbs: In a small bowl add panko, melted butter, salt, and Parmesan cheese and set aside.
  3. Make roux: Meanwhile, in a cast iron skillet or large saute pan, add butter and heat to medium. Add flour and whisk together the butter and flour until a thick roux forms, about 1-2 minutes.
  4. Add milk: Slowly add a little splash of milk at a time, whisking to combine it with the roux before adding more until all of the milk is combined.If you add it too quickly then the roux with "break" and you won't have the same thick creamy sauce.
  5. Add pumpkin and seasonings: Bring the sauce to a boil, add the reserved pasta water, and then reduce it to a simmer, add the pumpkin, stir to combine, and then add the thyme, ginger, salt, and pepper and stir to combine.
  6. Add cheese: Reduce the heat to low and add the shredded cheese. Stir to melt and combine.
  7. Add pasta: Add drained pasta and stir to combine so that all of the pasta is well coated with the cheese sauce.
  8. Add panko: This step is optional, but if you choose to, sprinkle on breadcrumb topping and broil in the oven for 2 minutes or until the breadcrumbs are nicely toasted and browned.

Notes

  • Store leftover mac and cheese in the refrigerator for up to three days or freeze for up to three months.
  • Use at least 2% milk for the sauce; whole milk or cream can add extra richness.
  • Cheese types can be varied; cheddar can substitute for mozzarella or gruyere.
  • Be sure to use 100% pumpkin puree, not pumpkin pie filling, for accurate flavor.
  • Panko breadcrumbs give a preferred texture, but regular breadcrumbs are acceptable.

Nutrition Information

Calories 548kcal (27%) Carbohydrates 46g (15%) Protein 26g (52%) Fat 29g (45%) Saturated Fat 17g (85%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 8g (40%) Trans Fat 0.4g (20%) Cholesterol 90mg (30%) Sodium 988mg (41%) Potassium 337mg (7%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 5647IU (113%) Vitamin C 2mg (2%) Calcium 611mg (61%) Iron 2mg (11%)

Nutrition Facts

Serving: 6 people

Amount Per Serving

Calories 548

% Daily Value*

Calories 548kcal 27%
Carbohydrates 46g 15%
Protein 26g 52%
Fat 29g 45%
Saturated Fat 17g 85%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 8g 40%
Trans Fat 0.4g 20%
Cholesterol 90mg 30%
Sodium 988mg 41%
Potassium 337mg 7%
Fiber 3g 12%
Sugar 7g 14%
Vitamin A 5647IU 113%
Vitamin C 2mg 2%
Calcium 611mg 61%
Iron 2mg 11%

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