Description
This creamy Pumpkin Mac & Cheese is a comforting fall-inspired twist on the classic macaroni and cheese. Made with a rich pumpkin purée and a blend of sharp cheddar and Parmesan cheeses, it’s a flavorful way to enjoy seasonal ingredients while sneaking in some veggies. Perfect as a main course or a side dish, this stovetop recipe comes together quickly and is kid-friendly with its smooth, cheesy sauce and warm spices.
Ingredients
Scale
Macaroni
- 8 ounces elbow macaroni or pasta of choice
Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1½ cups milk
- 1 cup pumpkin purée (not pumpkin pie filling)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ cups shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
Instructions
- Cook Pasta: Cook the pasta according to package directions until al dente. Drain and set aside.
- Make Roux: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux, ensuring it does not brown.
- Add Milk and Thicken: Slowly whisk in the milk, stirring constantly to avoid lumps. Continue cooking and stirring until the mixture thickens.
- Add Pumpkin and Spices: Stir in the pumpkin purée, garlic powder, onion powder, ground nutmeg, salt, and black pepper. Cook for 2–3 minutes until the sauce is heated through and flavors meld.
- Incorporate Cheese: Reduce the heat to low and stir in the shredded cheddar and grated Parmesan until melted and the sauce is smooth and creamy.
- Combine Pasta with Sauce: Add the cooked pasta to the sauce and stir well to coat the pasta evenly.
- Serve: Serve hot for a comforting and delicious meal.
Notes
- Add a pinch of cayenne pepper if you like a little heat.
- Top with toasted breadcrumbs for a crunchy texture.
- This recipe is a great way to sneak veggies into a kid-friendly dish.
