Description
This Easy Pumpkin Mac and Cheese recipe combines the creamy comfort of classic mac and cheese with the subtle sweetness and nutrition of pumpkin puree. Ready in just 20 minutes, this dish is perfect for a cozy weeknight meal, delivering a deliciously smooth sauce infused with warming spices like cinnamon and nutmeg.
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 pasta: Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to the package instructions, typically 8-10 minutes, until al dente. Drain the pasta and set it aside.
- Make the roux: In the same pot, melt the butter over medium heat. Whisk in the flour to form a roux, cooking it for 1-2 minutes until it turns golden and bubbly, which helps create a smooth sauce base.
- Prepare the sauce: Gradually pour in the milk while whisking constantly to prevent lumps. Stir in the pumpkin puree and cook for 3-5 minutes, allowing the sauce to thicken slightly.
- Add cheese and seasonings: Reduce the heat to low and stir in the shredded cheddar cheese until melted and the sauce is smooth. Season with salt, black pepper, garlic powder, cinnamon, and nutmeg if using. Adjust seasoning to taste.
- Combine pasta and sauce: Add the cooked macaroni back into the pot and stir well to ensure every piece is evenly coated with the creamy pumpkin cheese sauce.
- Serve: Serve immediately, optionally garnished with extra shredded cheese or a light sprinkle of cinnamon for added flavor and presentation.
Notes
- Use whole milk for the creamiest sauce; however, 2% milk can be used if preferred.
- For a spicier twist, add a pinch of cayenne pepper.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk to restore creaminess.
- This recipe can be doubled to serve a larger crowd.
