Last October, I was scrambling to find the perfect side dish for our family’s harvest dinner. I started thinking about combining two of my favorite comfort foods – mac and cheese and pumpkin – into one incredible dish.
The result? Pure magic. My kids, who usually pick at vegetables, devoured every last bite. Even my sister, who claims she doesn’t like “fancy” food, couldn’t stop raving about it.
Now, this pumpkin mac and cheese has become our family’s most requested dish. Every gathering, every holiday, every cozy Sunday dinner – someone always asks if I’m making “that amazing pumpkin pasta.” It’s become my signature, and honestly, I couldn’t be prouder.
The best part? It’s surprisingly simple to make, but looks and tastes like you spent hours in the kitchen. Perfect for impressing guests or just treating your family to something extraordinary on an ordinary Tuesday.
Creamy Pumpkin Pasta Mac and Cheese
4-6
servings15
minutes25
minutesThis recipe combines the classic comfort of mac and cheese with the subtly sweet and earthy notes of pumpkin, creating a rich and velvety sauce. Topped with a savory crumble and fresh herbs, it’s perfect for a cozy meal.
Ingredients
- For the Pasta:
1 pound (about 450g) orecchiette pasta (or shells, cavatappi, or elbow macaroni)
- For the Pumpkin Cheese Sauce:
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
3 cups whole milk, warmed
1 cup pumpkin puree (100% pure pumpkin, not pie filling)
1 teaspoon Dijon mustard (optional, but enhances cheese flavor)
1/2 teaspoon garlic powder
1/4 teaspoon nutmeg (freshly grated preferred)
Salt and freshly ground black pepper to taste
2 cups shredded sharp cheddar cheese
1 cup shredded Gruyère cheese (or Monterey Jack, fontina, or a mix of mild cheeses)
- For the Topping:
1 tablespoon olive oil or butter
1 cup panko breadcrumbs
1/4 teaspoon garlic powder
Pinch of smoked paprika (optional)
Salt and pepper to taste
- For Garnish:
Fresh thyme sprigs
Fresh oregano leaves (optional)
Cracked black pepper
- Equipment:
Large pot for pasta
Medium saucepan for sauce
Large skillet for topping
Directions
- Cook the Pasta:
- Bring a large pot of salted water to a rolling boil. Add the orecchiette pasta and cook according to package directions until al dente.
Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside. - Prepare the Topping:
- While the pasta is cooking, heat the olive oil or butter in a large skillet over medium heat.
Add the panko breadcrumbs and toast, stirring frequently, until golden brown and crispy (about 5-7 minutes).
Stir in the garlic powder, smoked paprika (if using), salt, and pepper.
Remove from heat and set aside. - Make the Pumpkin Cheese Sauce:
- In a medium saucepan, melt the butter over medium heat.
Whisk in the flour and cook, stirring constantly, for 1-2 minutes to create a roux. This will remove the raw flour taste. - Gradually whisk in the warm milk, a little at a time, until smooth and no lumps remain. Continue to whisk as the sauce thickens, about 3-5 minutes.
- Stir in the pumpkin puree, Dijon mustard (if using), garlic powder, and nutmeg. Season with salt and pepper. Bring to a gentle simmer.
- Reduce the heat to low. Add the shredded cheddar and Gruyère cheeses, a handful at a time, stirring constantly until the cheese is completely melted and the sauce is smooth and creamy.
- If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Taste and adjust seasonings as needed.
- Combine and Serve:
- Add the cooked and drained pasta to the pumpkin cheese sauce. Gently stir until all the pasta is evenly coated.
- Serve immediately in shallow bowls, just like in the photo.
- Generously sprinkle with the prepared toasted breadcrumb topping.
- Garnish with fresh thyme sprigs and a grind of fresh black pepper.
Pro Tips for Perfect Pumpkin Mac & Cheese
Create a Silky Smooth Sauce: Always use warm milk when making your béchamel base. This prevents lumps from forming and ensures a velvety texture that coats every piece of pasta beautifully.
Choose Quality Cheese: Invest in a good block of cheese and grate it yourself. Pre-shredded varieties contain anti-caking agents that can make your sauce grainy and less flavorful. Fresh-grated cheese melts seamlessly into liquid gold.
Master the Consistency: Keep that starchy pasta water handy! If your sauce thickens too much, gradually whisk in the reserved pasta water. It not only thins the sauce but also helps it cling perfectly to the pasta while adding extra flavor.
Add Some Heat (Optional): Elevate your dish with a subtle kick by incorporating a pinch of cayenne pepper, paprika, or a few drops of hot sauce into the cheese mixture. The warmth complements the sweet pumpkin beautifully.
Go Fresh with Pumpkin: For the ultimate flavor depth, roast your own pumpkin or butternut squash until caramelized, then puree it fresh. While this adds an extra step, the rich, concentrated flavor will transform your dish from good to extraordinary.
Timing is Everything: Have all your ingredients prepped and ready before you start cooking. Cheese sauces wait for no one, and having everything within reach ensures smooth execution.
Leave a Reply