Description
This Easy Pumpkin Mac and Cheese is a creamy, comforting twist on the classic comfort food. Featuring a smooth pumpkin cheese sauce with warm spices like cinnamon and nutmeg, this dish is perfect for fall or any time you want a cozy meal. Ready in just 20 minutes, it combines tender elbow macaroni with a rich blend of pumpkin puree and sharp cheddar cheese for a deliciously unique macaroni and cheese experience.
Ingredients
Scale
Pasta
- 8 oz elbow macaroni (about 2 cups)
Sauce
- 1 tablespoon unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk (whole milk works best)
- 1/2 cup canned pumpkin puree
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cinnamon (optional)
- 1/4 teaspoon nutmeg (optional)
Instructions
- Cook the macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions for 8-10 minutes until al dente. Drain the pasta and set aside.
- Make the roux: In the same pot, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes until the mixture turns golden and bubbly, which will help thicken the sauce.
- Add milk and pumpkin: Gradually pour in the milk while whisking constantly to prevent lumps. Stir in the canned pumpkin puree. Continue cooking and stirring for 3-5 minutes until the sauce slightly thickens.
- Incorporate cheese: Reduce the heat to low. Stir in the shredded sharp cheddar cheese until it melts completely and the sauce becomes smooth and creamy.
- Season the sauce: Add salt, freshly ground black pepper, garlic powder, and if desired, ground cinnamon and nutmeg. Taste the sauce and adjust the seasoning according to your preference.
- Combine pasta and sauce: Add the cooked macaroni back into the pot with the pumpkin cheese sauce. Stir thoroughly until the pasta is evenly coated.
- Serve: Serve the pumpkin mac and cheese immediately. Garnish with extra shredded cheese or a sprinkle of cinnamon if you like for added flavor and presentation.
Notes
- For a richer flavor, use whole milk or even a mix of milk and cream.
- If you prefer a spicier kick, add a pinch of cayenne pepper to the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
- To make it vegan, substitute butter with vegan margarine, use plant-based milk, and a dairy-free cheese alternative.
- If the sauce is too thick, thin it out with a splash of milk while reheating.
