Creamy, cozy, and packed with comforting fall flavor, this Creamy Pumpkin Mac and Cheese is a rich twist on the classic everyone loves. Smooth pumpkin purée blends seamlessly with melty cheddar, cream cheese, and warm spices like nutmeg and smoked paprika to create a velvety sauce that feels indulgent without being overpowering. Finished with a buttery, golden panko topping, this baked mac and cheese is perfect for weeknight dinners, holiday sides, or anytime you want something comforting and a little different from the usual.
Ingredients:
- 12 oz elbow macaroni (or any short pasta)
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk (or half and half for extra creaminess)
- 1 cup pumpkin puree (fresh or canned, unsweetened)
- 4 oz cream cheese, softened and cubed
- 2 cups sharp cheddar cheese, shredded
- ½ tsp garlic powder
- ¼ tsp nutmeg
- ½ tsp smoked paprika
- 1 tsp salt
- 1/4 tsp pepper
- ¼ cup grated Parmesan cheese
- ½ cup panko breadcrumbs (for topping)
- 2 tbsp butter, melted
Instructions:
- Caramelize the onions
- Make the roux: In a large saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for 2-3 minutes to form a smooth roux.
- Gradually whisk in the milk, stirring constantly until the mixture thickens, about 5
minutes.
- Stir in the pumpkin puree, cubed cream cheese, garlic powder, nutmeg, salt, pepper, and
smoked paprika.
- Simmer for a few minutes, whisking until the cream cheese is fully melted and the sauce is
smooth.
- Reduce the heat to low and stir in 3/4 of the cheddar cheese and Parmesan cheese, one
handful at a time, until melted and creamy.
- Stir the cooked pasta into the pumpkin cheese sauce until fully coated.
Prepare the topping:
In a small bowl, mix the panko breadcrumbs and 2 tbsp butter.
- Preheat your oven to 375°F (190°C). Transfer the mac and cheese to a greased 9×13 baking
dish. Evenly spread the remaing cheese.
- Sprinkle the breadcrumb mixture over the top.
- Bake for 15-20 minutes, or until the topping is golden brown and crispy. Let the mac and cheese cool for a few minutes before serving.
