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Pumpkin Mac and Cheese Recipe
Ash Tyrrell

Pumpkin Mac and Cheese Recipe

I make this pumpkin mac and cheese the second the weather turns cool, and I honestly can't get enough of it. The first time I stirred pumpkin puree into a cheese sauce, I was sure it would taste strange, but it actually made everything silkier and richer than I expected.
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Prep Time 10 minutes
Cook Time 40 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1 pound pasta such as macaroni or shells — go for a shape with ridges so the sauce clings to every bite
  • Salt as needed — helps season your pasta water and brings out the flavor of everything else
  • 4 tablespoons unsalted butter — the base of your roux so use a good quality butter here
  • ¼ cup all-purpose flour — thickens the sauce whisk it constantly so it doesn't clump
  • 2 cups whole milk — creates the creamy body of your cheese sauce
  • 1 teaspoon Dijon mustard — adds a subtle tang that makes the cheese flavor pop
  • ½ teaspoon fresh ground black pepper — balances the sweetness of the pumpkin
  • ¼ teaspoon finely grated nutmeg — a small pinch goes a long way toward that warm fall flavor
  • 1 cup pure pumpkin puree — make sure it's plain puree not pumpkin pie filling with added spices
  • 2 cups grated sharp cheddar cheese — grate it fresh yourself pre-shredded cheese doesn't melt as smoothly

Method
 

  1. Start by preheating your oven to 350°F. While it heats, butter your casserole dish or coat it lightly with nonstick spray. This little step keeps your mac and cheese from sticking once it's baked and bubbly.
  2. Bring a large pot of salted water to a boil and cook your pasta according to the package directions, usually around 7 to 10 minutes. Drain it well once it's tender, and set it aside while you build the sauce.
  3. Melt your butter in a large pan over medium heat until it starts to bubble gently. Whisk in the flour and keep stirring constantly for a couple of minutes until it turns a light golden color and smells nutty.
  4. Slowly pour in the milk while whisking the whole time to prevent lumps from forming. Keep cooking and stirring until the sauce thickens and starts to bubble around the edges of the pan.
  5. Reduce the heat to low and stir in your salt, pepper, nutmeg, and Dijon mustard. Add the pumpkin puree along with most of your grated cheese, stirring until everything melts into a smooth, glossy sauce.
  6. Fold the cooked pasta into the sauce until every piece is coated, then transfer it to your prepared baking dish. Top with the remaining cheese and bake uncovered for about 25 minutes until the top turns golden and bubbly.

Notes

  • I always taste my sauce before adding the pasta, since it's much easier to adjust the seasoning at that stage.
  • I grate my own cheese every time, because pre-shredded bags just don't melt into the same silky texture.
  • I like using a Dutch oven so I can make the sauce and bake everything in the same pot, which saves me a ton of cleanup.
  • I never rush the roux step, since undercooking the flour leaves a slightly raw taste in the finished sauce.
  • I keep a splash of extra milk on hand in case my sauce thickens up too much before I add the pasta.