This pumpkin mac and cheese is going to become your favorite side dish! This version is creamy with a touch of sage. It’s topped with breadcrumbs and baked to golden brown perfection.
Why you'll want to make it
It's easy to make! Just follow my step by step instructions to make this cheesy, homemade pumpkin mac and cheese. Making your own cheese sauce is easier than you think and well worth it!
It's made with easy to find fresh and pantry staples. This recipe uses easy to find ingredients from your neighborhood grocery store.
It's a twist on everyone's favorite casserole. It's creamy and cheesy just like traditional mac and cheese with the addition of the classic fall and holiday flavors like pumpkin and nutmeg.
Ingredients
What's in pumpkin mac and cheese?
Step by step instructions
How do I make the recipe?
Preheat oven to 350º F. Grease or spray a 2 quart casserole dish, set aside. Prepare macaroni according to package directions to al dente. Drain (don’t rinse). Return to pan and set aside.
Melt 4 tbsp butter in a medium saucepan over medium-high heat. Add flour and cook for one minute whisking constantly. Slowly add milk in a thin stream, continuing to whisk.
Add salt, nutmeg, and cayenne pepper. Cook for 2 to 3 minutes until thickened, stirring occasionally.
Add cheddar cheese and stir until smooth.
Add Monterey Jack cheese, stirring until smooth.
Add pumpkin, stirring constantly, until heated through, about one minute.
Pour pumpkin mixture over pasta until evenly coated.
In a small saucepan over medium low heat, melt remaining 4 tbsp butter until golden brown. Remove from heat, add panko, sage and a generous pinch of salt, stir to coat.
Spoon half the pasta mixture into prepared pan. Spread ½ cup mozzarella cheese evenly over. Layer the rest of the pasta mixture over the cheese then top with remaining mozzarella cheese. Top with prepared panko mixture.
Bake for 25 to 35 minutes or until topping is golden brown and pasta is heated through.
Recipe notes and tips
This recipe uses pureed pumpkin, not pumpkin pie mix.
Pureed sweet potato can be substituted-homemade or canned.
Try other pasta shapes such as farfalle (bowties) or penne.
Substitute with your favorite cheese, but for best results, use a good melting cheese.
To make ahead after baking: cover the finished casserole with foil and refrigerate. Reheat covered in a preheated 325º F oven until heated through.
To make ahead before baking: make the recipe as written except for the breadcrumbs step. Cover the casserole with foil and refrigerate until needed. Preheat the oven to 350º F, prepare breadcrumbs, then top the casserole. Bake covered for 30 minutes. Remove foil and bake until heated through and golden brown.
More side dish recipes
Loaded Mashed Potatoes (Easy Crockpot Version)
Thank you for reading this recipe! If you make it, I’d love for you to give it a ★ rating below. This lets me know what you like and want to see more of. And since you made it this far, let’s connect on Instagram, Facebook, and Pinterest! I appreciate your support.
Pumpkin Mac and Cheese
Ingredients
- 16 oz package large elbow macaroni
- 8 tbsp butter 1 stick, divided
- ¼ cup flour all purpose
- 1 ½ cups milk whole or 2%
- ½ tsp salt plus a pinch
- ⅛ tsp cayenne pepper
- ¼ tsp nutmeg
- 2 cups cheddar cheese shredded
- 1 cup Monterey jack cheese shredded
- 1 cup canned pumpkin puree not pumpkin pie filling
- 1 cup panko Japanese style breadcrumbs
- ⅛ tsp dried sage
- 1 cup mozzarella cheese or other good melting cheese
Instructions
- Preheat oven to 350º F. Grease or spray a 2 quart casserole dish, set aside. Prepare macaroni according to package directions to al dente. Drain (don’t rinse). Return to pan and set aside.
- Melt 4 tbsp butter in a medium saucepan over medium-high heat. Add flour and cook for one minute whisking constantly. Slowly add milk in a thin stream, continuing to whisk. Add salt, nutmeg, and cayenne pepper. Cook for 2 to 3 minutes until thickened, stirring occasionally.
- Add cheddar and Monterey Jack cheese, stirring after each addition. Mixture should be smooth.
- Add pumpkin, stirring constantly, until heated through, about one minute. Pour pumpkin mixture over pasta until evenly coated.
- In a small saucepan over medium low heat, melt remaining 4 tbsp butter until golden brown. Remove from heat, add panko, sage and a generous pinch of salt, stir to coat.
- Spoon half the pasta mixture into prepared pan. Spread ½ cup mozzarella cheese evenly over. Layer the rest of the pasta mixture over the cheese then top with remaining mozzarella cheese. Top with panko mixture.
- Bake for 25 to 35 minutes or until topping is golden brown and pasta is heated through.
Notes
- This recipe uses pureed pumpkin, not pumpkin pie mix.
- Pureed sweet potato can be substituted-homemade or canned
- Try other pasta shapes such as farfalle (bowties) or penne.
- Use your favorite cheeses, but for best results it should have a good melting quality.
- To make ahead after baking: cover the finished casserole with foil and refrigerate. Reheat covered in a preheated 325º F oven until heated through.
- To make ahead before baking: make the recipe as written except for the breadcrumbs step. Cover the casserole with foil and refrigerate until needed. Preheat the oven to 350º F, prepare breadcrumbs, then top the casserole. Bake covered for 30 minutes. Remove foil and bake until heated through and golden brown.
Did you make the recipe? Share a tip here!