What type of pasta works best for pumpkin mac & cheese?

Short pasta shapes like elbows, shells, cavatappi, or rotini work best. Their curves and ridges trap the creamy pumpkin sauce, giving you more flavor in every bite.

Can I bake pumpkin mac & cheese with or without topping?

Yes! You can enjoy it creamy straight from the stovetop or bake it with breadcrumbs and cheese for a crunchy golden topping. Both methods work beautifully depending on your preference.

Can I make it ahead or freeze it?

Absolutely. You can assemble it a day ahead and refrigerate, or freeze the cooked version in airtight containers. Add a splash of milk when reheating to bring back its creaminess.

What kind of pumpkin should be used canned, homemade, or fresh?

Pure pumpkin puree is best, whether canned or homemade. Avoid pumpkin pie filling, which has added spices and sugar that will overpower the cheese sauce.

Pumpkin Mac & Cheese : 5 Creamy Reasons to Love It

Name: Pumpkin Mac & Cheese
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 12 oz elbow pasta (or shells, cavatappi, rotini, or bowtie); 1 cup pumpkin puree (canned or homemade, not pumpkin pie filling); 2 cups sharp cheddar cheese, shredded; 1 cup gruyere or gouda, shredded; 1/2 cup parmesan cheese, grated; 3 cups milk; 2 tbsp butter; 2 tbsp all-purpose flour; 1/4 tsp nutmeg; 1 tsp fresh sage, chopped (optional); Salt and pepper to taste; 1/2 cup breadcrumbs (optional, for baked version); Optional toppings: crispy bacon, toasted pumpkin seeds, caramelized onions

Description

Pumpkin Mac & Cheese is the ultimate fall comfort dish that blends creamy, cheesy goodness with the cozy flavor of pumpkin. A seasonal twist on a classic, indulgent yet wholesome.

Ingredients

12 oz elbow pasta (or shells, cavatappi, rotini, or bowtie)
1 cup pumpkin puree (canned or homemade, not pumpkin pie filling)
2 cups sharp cheddar cheese, shredded
1 cup gruyere or gouda, shredded
1/2 cup parmesan cheese, grated
3 cups milk
2 tbsp butter
2 tbsp all-purpose flour
1/4 tsp nutmeg
1 tsp fresh sage, chopped (optional)
Salt and pepper to taste
1/2 cup breadcrumbs (optional, for baked version)
Optional toppings: crispy bacon, toasted pumpkin seeds, caramelized onions

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Instructions

Cook pasta according to package directions; drain and set aside.
In a saucepan, melt butter over medium heat. Stir in flour to create a roux; cook 1–2 minutes.
Slowly whisk in milk until smooth. Cook until thickened, about 5 minutes.
Stir in pumpkin puree, nutmeg, and sage. Season with salt and pepper.
Add cheddar, gruyere, and parmesan; stir until melted into a creamy sauce.
Combine sauce with cooked pasta and mix well.
For stovetop version: serve immediately as creamy mac & cheese.
For baked version: transfer to a casserole dish, top with breadcrumbs and extra cheese, and bake at 375°F (190°C) for 20 minutes until golden and bubbly.
Top with bacon, pumpkin seeds, or caramelized onions if desired.

Notes

Pumpkin mac & cheese can be prepared stovetop for a creamy quick meal or baked with breadcrumbs for a crispy, indulgent version. Can be made ahead or frozen with a splash of milk added when reheating.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Stovetop or Baked
Cuisine: American