Skip to content 
There’s just something magical about fall, isn’t there? The crisp air, the changing leaves, and oh, the food! If you’re anything like me, your kitchen becomes the coziest place on earth when the temperatures drop. And what says cozy fall cooking better than a big, comforting bowl of pumpkin mac and cheese? Forget complicated weeknight dinners or fussing over a fancy Friendsgiving side dish. This recipe is my absolute go-to because it’s a true one-pot wonder, delivering this incredible creamy, savory pumpkin sauce that’s just *chef’s kiss* perfect. It’s proof that sometimes the simplest things, made with a little care, bring the biggest joy – a lesson I learned firsthand after years of feeling like the kitchen just wasn’t my place. Now, it’s my happy space, and I can’t wait to share this gem with you!
- Why You'll Love This Pumpkin Mac and Cheese
- Gather Your Ingredients for Pumpkin Mac and Cheese
- Step-by-Step Guide to Making Pumpkin Mac and Cheese
- Tips for the Best Pumpkin Mac and Cheese
- Serving and Storing Your Pumpkin Mac and Cheese
- Frequently Asked Questions about Pumpkin Mac and Cheese
- Nutritional Estimate for Pumpkin Mac and Cheese
- Share Your Pure Cooking Joy!
Why You’ll Love This Pumpkin Mac and Cheese
Seriously, if you’re looking for that perfect bowl of fall goodness, you’ve found it! This pumpkin mac and cheese is ridiculously easy – it’s a true one pot dinner, which means less mess and more time to actually *enjoy* your meal. The flavor is just out of this world; that creamy pumpkin sauce is savory and rich, not too sweet at all, making it the ultimate cozy comfort food. It’s ideal for a busy weeknight when you need something quick and satisfying, or as a star side dish at your next Friendsgiving. Everyone always asks for the recipe!
Gather Your Ingredients for Pumpkin Mac and Cheese
Okay, let’s get our mise en place ready! What I love about this pumpkin mac and cheese is how straightforward the ingredients are; you probably have half of them already. You’ll need just a tablespoon of olive oil to get things started. For that aromatic base, we’ve got one cup of chopped yellow onion (that’s about one small onion) and two cloves of garlic, minced nice and fine. The star, of course, is one 15-ounce can of pumpkin purée – make sure it’s the pure stuff, not for pie filling! We’ll also need two cups of milk and eight ounces of elbow macaroni. For seasoning, it’s a teaspoon of salt, half a teaspoon of black pepper, and just a pinch of nutmeg, paprika, and dried sage to make that creamy pumpkin sauce sing. And for the cheesy goodness? Four ounces each of shredded sharp cheddar cheese and shredded Gruyere cheese. Easy peasy!
Step-by-Step Guide to Making Pumpkin Mac and Cheese
Alright, let’s get this party started! Making this pumpkin mac and cheese is seriously foolproof. Alex’s whole thing is making cooking feel doable and joyful, and that’s exactly what we’re going to do here. Just follow along, and you’ll have the most amazing, creamy, dreamy pasta without breaking a sweat.
Sauté Aromatics for Creamy Pumpkin Sauce
First things first, grab your favorite large pot or Dutch oven. We’re going to heat a tablespoon of olive oil over medium heat. Once it’s shimmering just a little, toss in your chopped yellow onion. Let those cook down until they’re nice and soft, which usually takes about 5 minutes. Then, add in your minced garlic – just cook that for about a minute more until you can smell that yummy garlicky aroma. Be careful not to burn it!
Simmer the Macaroni and Pumpkin Base
Now for the magic to really happen! Stir in your pumpkin purée, milk, and of course, the elbow macaroni. Sprinkle in that salt, pepper, nutmeg, paprika, and sage. Give it all a good stir to combine everything. Once it’s all mixed, crank up the heat just a touch to bring it to a simmer. As soon as you see those little bubbles starting, reduce the heat way down to low, pop a lid on the pot, and let it do its thing for about 15 to 20 minutes. The key here is to stir it every five minutes or so. This stops the macaroni from sticking to the bottom and ensures everything cooks evenly.
Melt in the Cheeses for Ultimate Creaminess
Once your macaroni is perfectly tender – you can test a piece! – it’s time for the grand finale. Take the pot off the heat. Now, add in those lovely shredded sharp cheddar and Gruyere cheeses. Stir gently until all that cheese is melted and the sauce transforms into a gloriously creamy, velvety texture. It just coats every single piece of macaroni. And that’s it! Your incredible pumpkin mac and cheese is ready to be devoured.
Tips for the Best Pumpkin Mac and Cheese
Okay, so you’ve made the base recipe, which is already fantastic. But if you’re like me and love to tweak things to make them *even better*, here are a few little secrets to elevate your pumpkin mac and cheese! We want maximum flavor without any fuss, right? It’s all about those little touches that make a big difference.
Cheese Pairings for Rich Flavor
While cheddar and Gruyere are amazing, don’t be afraid to play with your cheese! For an even richer, more decadent creamy pumpkin sauce, try swapping out some of the cheddar for fontina or Monterey Jack. They melt like a dream and have this lovely, subtle nuttiness that just complements the pumpkin so beautifully. Trust me, it makes this already good mac and cheese absolutely sing!
Adding a Touch of Spice
If you like a little warmth or a tiny kick in your food, this is for you. Just a tiny pinch of cayenne pepper stirred in with the other spices before you add the liquid can add this wonderful subtle heat that plays so well with the savory pumpkin. It’s not spicy-spicy, just a little something extra that wakes everything up!
Garnishes for Presentation and Texture
To make your pumpkin mac and cheese look as good as it tastes, little garnishes go a long way! I love sprinkling some toasted pumpkin seeds (pepitas!) over the top right before serving. They add a delightful crunch that contrasts with the creamy pasta. A little sprinkle of fresh parsley or even chives also adds a lovely pop of color and freshness. It’s these little details that make a simple dish feel special.
Serving and Storing Your Pumpkin Mac and Cheese
Now that you’ve made this incredible fall pasta, let’s talk about how to enjoy it best! This pumpkin mac and cheese is practically a meal in itself, but it also shines as a fantastic Friendsgiving side dish. Leftovers are pretty great too, if you even have any!
Perfect Pairings for Fall Pasta
This creamy fall pasta is so satisfying on its own, but if you want to round out the meal, a simple crisp green salad with a light vinaigrette is just perfect. It adds a little bit of freshness that balances out the richness beautifully. Or, consider serving it alongside some roasted chicken or pork for a complete cozy dinner.
Storing Leftover Pumpkin Mac and Cheese
If, by some miracle, you have leftovers, just pop them into an airtight container and pop it in the fridge. It should keep well for about 3 days. When you’re ready to reheat, I find the stovetop is best. Gently warm it in a pot over low heat, maybe adding a tiny splash of milk if it seems a bit thick, until it’s creamy and ready to go again. Microwaving works too, but be sure to stir it halfway through!
Frequently Asked Questions about Pumpkin Mac and Cheese
Got questions about this glorious pumpkin mac and cheese? I totally get it! It’s easy to want to make sure you nail it, especially if you’re bringing it to a get-together or just want the coziest meal ever. Let’s dive into some common things people ask!
Can I use fresh pumpkin puree?
You absolutely can use fresh pumpkin purée! Just make sure you cook down your fresh pumpkin until it’s really soft and then purée it until it’s super smooth, kind of like the consistency of the canned stuff. Sometimes fresh pumpkin can be a little more watery, so you might need to cook it down a bit longer before you add it to the pot, just to make sure your sauce stays nice and thick and doesn’t get too soupy.
Is this recipe suitable for a Friendsgiving side?
Oh, absolutely! This pumpkin mac and cheese is a total showstopper for Friendsgiving or any fall potluck. It’s always a huge hit! If you need to make a bigger batch, just double (or triple!) the ingredients and use a larger pot. You can even prep the onion and garlic sautéing ahead of time, and then just combine everything, cook the pasta, and melt the cheese when you’re ready to serve. It travels well and reheats beautifully!
How do I make the sauce creamier?
For an extra-creamy pumpkin sauce, you can totally tweak it! Using whole milk instead of 2% will give you a richer base. You could also stir in a splash of heavy cream right at the end with the cheeses, or even mix in a tablespoon or two of cream cheese along with your cheddar and Gruyere. That’ll give it an extra boost of velvety smooth goodness!
Nutritional Estimate for Pumpkin Mac and Cheese
Just so you know, all this delicious pumpkin mac and cheese goodness comes out to about 550 calories per serving. That includes roughly 25g of fat, 60g of carbs, and 20g of protein. Remember though, these numbers are just an estimate! Things can change a little depending on the exact cheeses you use or if you add any of those yummy extras. It’s always fun to see how ingredients can vary, right?
Share Your Pure Cooking Joy!
I truly hope you give this pumpkin mac and cheese a try! It brings me so much happiness to share these recipes, and I’d absolutely love to hear what you think. Did you try it? Did you add your own special twist? Please leave a comment below, or even better, share a picture of your creation on Facebook and tag me! Seeing your cooking adventures makes my day. Let’s spread that pure cooking joy together!
PrintCreamy Pumpkin Mac and Cheese
A cozy and comforting one-pot pumpkin mac and cheese, perfect for fall weeknights or gatherings. This recipe delivers a creamy, savory sauce without being too sweet.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped yellow onion (about 1 small onion)
- 2 cloves garlic, minced
- 1 (15 ounce) can pumpkin purée (not pumpkin pie filling)
- 2 cups milk
- 8 ounces elbow macaroni
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 teaspoon paprika
- 1/4 teaspoon dried sage
- 4 ounces shredded sharp cheddar cheese
- 4 ounces shredded Gruyere cheese
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
- Stir in pumpkin purée, milk, macaroni, salt, pepper, nutmeg, paprika, and sage. Bring to a simmer, stirring occasionally.
- Reduce heat to low, cover, and cook for 15-20 minutes, or until macaroni is tender, stirring every 5 minutes to prevent sticking.
- Remove from heat. Stir in cheddar cheese and Gruyere cheese until melted and the sauce is creamy.
- Serve immediately.
Notes
- For a richer flavor, use a mix of cheeses like fontina or Monterey Jack.
- Add a pinch of cayenne pepper for a hint of spice.
- Top with toasted pumpkin seeds or fresh parsley before serving.
- This dish pairs well with a simple green salad.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg
