Pumpkin mac and cheese might sound like a holiday special, but it’s actually a quiet hero for any fall weeknight. The pumpkin adds a subtle sweetness and velvety texture that elevates the usual cheesy bowl. It’s a dish that feels familiar but with a cozy twist that’s worth the extra step.
Why I keep coming back to this dish
It’s a perfect comfort food with a seasonal twist that feels both nostalgic and fresh. The pumpkin’s sweetness balances the richness of cheese, and it’s forgiving to tweak with leftovers or pantry staples. Plus, roasting pumpkin fills the kitchen with a warm, sweet aroma that makes everything feel right.
Breaking down the key ingredients
- Pumpkin: Sweet, earthy, and velvety when roasted, it’s the soul of this dish.
- Cheddar cheese: Sharp and gooey, it melts beautifully, giving that classic cheesy pull.
- Nutmeg: A pinch adds warmth and depth, balancing the pumpkin’s sweetness.
- Pasta: Choose a sturdy shape like cavatappi or shells that hold sauce well.
- Milk: Creamy base; full-fat makes it richer, but you can use a lower-fat version.
- Butter & Flour: Form the roux; start here for a smooth, luscious sauce.
- Olive oil: Used for roasting pumpkin; look for a bright, fruity aroma.
Tools and equipment you’ll need
- Large pot: For boiling pasta.
- Baking sheet: To roast the pumpkin.
- Saucepan: To make the cheese sauce.
- Whisk: To mix the sauce smoothly.
- Baking dish: To bake the assembled mac and cheese.
Step-by-step for a creamy, pumpkin-infused mac and cheese
Step 1: Preheat your oven to 180°C (350°F).
Step 2: Boil a large pot of salted water, cook pasta until just al dente, about 8 minutes.
Step 3: While pasta cooks, roast pumpkin: toss chunks with olive oil, salt, and pepper. Roast on a baking sheet at 200°C (400°F) for 25-30 minutes until tender and caramelized.
Step 4: In a saucepan, melt butter over medium heat. Add flour, whisk for 1 minute to make a roux.
Step 5: Gradually pour in milk, whisk constantly until the sauce thickens, about 5 minutes.
Step 6: Stir in grated cheese, pumpkin puree, and season with nutmeg, salt, and pepper.
Step 7: Combine cooked pasta with cheese sauce, transfer to a baking dish.
Step 8: Bake uncovered for 15 minutes until bubbly and golden.
Cooking checkpoints to get it just right
- Pasta should be cooked al dente — tender but with a slight bite.
- Cheese sauce needs to be smooth and creamy, not grainy or split.
- Pumpkin should be roasted until caramelized for added sweetness and depth.
Common mistakes and how to fix them
- Lumpy cheese sauce? Use too much flour in roux → Thin out with a splash of milk and whisk again.
- Underdeveloped flavor? Pumpkin isn’t roasted enough → Roast longer until deeply caramelized.
- Dry or burnt top? Overbaking the dish → Keep an eye on it, bake just until bubbly and golden.
- Soggy noodles? Pasta overcooked → Drain and toss with a bit of olive oil to stop cooking.
Pumpkin Mac and Cheese
Ingredients
Equipment
Method
- Preheat your oven to 200°C (400°F). Toss pumpkin chunks with olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast for 25-30 minutes until caramelized and tender, filling your kitchen with a warm, sweet aroma.
- While the pumpkin roasts, bring a large pot of salted water to a boil. Cook the pasta until just al dente, about 8 minutes, then drain and set aside.
- In a saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about 1 minute until the mixture turns a light golden color and smells slightly nutty.
- Gradually pour in the milk, whisking continuously to prevent lumps. Keep whisking until the sauce thickens and begins to bubble gently, about 5 minutes.
- Stir in the grated cheddar cheese, roasted pumpkin puree, ground nutmeg, and season with salt and pepper. Continue whisking until the cheese melts and the sauce is smooth, with a velvety texture.
- Combine the cooked pasta with the cheese and pumpkin sauce, folding gently to coat all the noodles evenly.
- Transfer the pasta mixture to a baking dish and spread it out evenly. Bake uncovered for 15 minutes until bubbly and the top turns golden brown.
- Remove from the oven and let it rest for a few minutes. The dish should be bubbling, with a slightly crispy top and creamy interior.
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