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    Home ≫ Side Dish

    Pumpkin Mac and Cheese

    Updated October 3, 2020. Originally Posted October 3, 2020 By Nikole This post may contain Amazon affiliate links.

    155 shares
    Jump to Recipe
    pumpkin mac and cheese in a casserole dish
    pumpkin mac and cheese in a casserole dish with a portion missing
    pouring cheese sauce over macaroni noodles
    pumpkin mac and cheese close up being scooped with a spoon
    pumpkin mac and cheese in a casserole dish
    pouring cheese sauce over macaroni noodles

    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.

    pumpkin mac and cheese baked in a casserole dish

    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?

    ingredients with labels

    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 tablespoon 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.

    whisking butter and flour together then pouring milk into saucepan

    Add salt, nutmeg, and cayenne pepper. Cook for 2 to 3 minutes until thickened, stirring occasionally.

    Add cheddar cheese and stir until smooth.

    adding spices and cheese to saucepan

    Add Monterey Jack cheese, stirring until smooth. 

    Add pumpkin, stirring constantly, until heated through, about one minute.

    adding cheese and pumpkin to suacepan

    Pour pumpkin mixture over pasta until evenly coated.

    adding cheese sauce to cooked macaroni to create the finished dish

    In a small saucepan over medium low heat, melt remaining 4 tablespoon 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.

    layering cheese and breadcrumbs over macaroni mixture in a casserole dish

    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. 

    pumpkin mac and cheese in a casserole dish with a portion missing

    More side dish recipes

    Homemade Baked Mac and Cheese

    Corn Casserole

    Cheese Grits Casserole

    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 in a casserole dish

    Pumpkin Mac and Cheese

    Recipe by Nikole Berg
    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 a golden brown perfection.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 40 mins
    Total Time 1 hr
    Course Side Dish
    Cuisine American
    Servings 8
    Calories 603 kcal

    Ingredients
      

    • 16 oz package large elbow macaroni
    • 8 tablespoon butter 1 stick, divided
    • ¼ cup flour all purpose
    • 1 ½ cups milk whole or 2%
    • ½ teaspoon salt plus a pinch
    • ⅛ teaspoon cayenne pepper
    • ¼ teaspoon 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 teaspoon 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 tablespoon 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 tablespoon 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. 

    Nutrition

    Calories: 603kcalCarbohydrates: 56gProtein: 24gFat: 31gSaturated Fat: 19gCholesterol: 88mgSodium: 520mgPotassium: 314mgFiber: 3gSugar: 6gVitamin A: 5693IUVitamin C: 1mgCalcium: 468mgIron: 2mg
    Keyword Creamy pasta dishes, holiday side dish, Thanksgiving recipes
    Tried this recipe?Click here to leave a helpful tip!
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    155 shares

    About Nikole

    Nikole is the creator and photographer behind The Travel Palate, a food and travel blog featuring quick and flavorful recipes and getaway guides. Nikole hopes to inspire your inner foodie whether you're in the kitchen or traveling on your next adventure.

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    Welcome! I'm Nikole and here at The Travel Palate, I focus on creating quick and easy meals that don't sacrifice flavor for convenience. Join me in the kitchen to celebrate easy American cooking that's globally inspired. About The Travel Palate

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