This Super Easy & Cheesy Pumpkin Mac and Cheese is the ultimate creamy pumpkin mac that deserves a spot on every Thanksgiving table and family dinner this season. With a rich pumpkin cheese sauce made from pumpkin purée, Gruyere, Gouda, and Parmesan cheese, this cozy fall dinner is a delicious twist on the classic mac we all know and love. It's creamy, cheesy, and loaded with pumpkin flavor... basically everything you need to impress the whole family!
Why You'll Love It
Homemade pumpkin mac and cheese is comfort food at its best. It's cheesy, cozy, and way easier than you'd think.
The addition of pumpkin puree gives the sauce a velvety texture and extra fall flavor without turning the pasta dish into pumpkin pie (don't worry, no pumpkin pie spices here!).
Instead, this creamy pumpkin cheese sauce is perfectly balanced with notes of savory garlic, sage, salt and an optional pinch of nutmeg.
The creamy cheese sauce is made with a mixture of Gruyere, Gouda, and Parmesan cheese (but you can totally add extra sharp cheddar cheese or another easy melter if you're a huge fan of that classic cheese taste).
And because the pumpkin puree makes the sauce extra rich and luscious, you don't even need heavy cream - whole milk does the job beautifully. And not only does it add so much flavor, but there's no need for a roux either!
This pumpkin pasta is versatile too. Use macaroni noodles, fusili, bowties, penne or a different pasta shape depending on what you've got in the pantry.
And if you're cooking for a crowd, just double the recipe. Easy Peasy!
It's perfect for Thanksgiving dinner, a cozy fall dinner party, or even meal prep since you can store leftovers in an airtight container for days.
So whether you're a fan of traditional mac or looking for simple recipes with a delicious hidden veggie twist, this one's a keeper.
Ingredients & Substitutions
Here's the full recipe ingredients list that you'll need to make this classic comfort food with all the cheese thanks built in:
- Macaroni noodles: Elbow macaroni works great, but any small pasta shape will do. I'm using Hero Elbow Noodles which are low carb and high protein. Just cook according to package directions until al dente.
- Salted butter: Adds richness and helps the garlic bloom. You can also use unsalted butter or olive oil if that's what you have.
- Garlic cloves: Fresh is best, but garlic powder or jar-lick works if that's all you've got.
- Red pepper flakes: Just enough heat to balance the creamy sauce. Add a pinch of cayenne if you like spice.
- Fresh sage leaves: Brings out that cozy fall flavor. Try sage breadcrumbs sprinkled on top for crunch. Thyme or rosemary also works.
- Pumpkin puree: Use canned pure pumpkin for convenience or homemade pumpkin puree if you've got it.
- Milk: Whole milk creates a creamy pumpkin sauce, but half-and-half or heavy cream can be used for a richer version.
- Cheese ingredients: Gruyere, Gouda, and Parmesan cheese are the good melting cheeses that create the base of the creamy pumpkin cheese sauce. Add sharp cheddar cheese or extra sharp cheddar for more bite. If you want to be even more extra in this already delicious velvety sauce, try adding in heavy cream or even cream cheese.
- Kosher salt & black pepper: Always use to balance the flavors.
- Hot honey: Adds a subtle sweetness and extra flavor to the cheesy sauce. Regular honey or a pinch of brown sugar also works.
- Optional toppings: Bread crumbs toasted with butter, sage breadcrumbs, or even roasted pumpkin muffins on the side for a fall feast. Onion powder or Dijon mustard or even dijon mustard can also add depth.
How to Make It
Here are the main steps for this homemade pumpkin mac (see the recipe card below for the full recipe):
- BOIL THE PASTA: Bring a large pot of water to a boil, add kosher salt, and cook macaroni noodles al dente according to package directions until al dente. Strain the cooked pasta and set aside. For best results, do not overcook those noodles - they will continue to cook while the top cheese bakes.
- MAKE THE BASE: In a saucepan over medium heat, melt butter until golden brown and add garlic, sage, and red pepper flakes. Cook 1-2 minutes until fragrant.
- ADD PUMPKIN & MILK: Stir in pumpkin purée and milk. Let simmer over medium-low heat for a few minutes until reduced slightly.
- MELT THE CHEESE: Seperate 1 cup of cheese for the topping then slowly whisk in grated cheese into the sauce until smooth and creamy. Add hot honey, black pepper, and an optional pinch of nutmeg for extra cozy fall flavor.
- COMBINE: Stir in the al dente pasta and let it cook for a few minutes over medium-low heat to absorb the creamy pumpkin sauce.
- BAKE: Pour the pumpkin macaroni into a baking dish, top with the reserved grated cheese, and broil on medium-high heat for 1-2 minutes or until golden brown and bubbly.
- SERVE: Dish this simple pumpkin mac up hot, topped with fresh sage breadcrumbs or extra parmesan.
- SAVE: Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm gently on medium-low heat with a splash of milk to bring back the creamy pumpkin cheese sauce. To be fair, this creamy pumpkin cheese sauce holds up beautifully when reheated.
What to Serve It With
- Serve this cozy pumpkin pasta dish with my Cider Braised Short ribs or even my Honey Mustard Chicken Thighs that are made in the Crockpot.
- This pumpkin macaroni would also be delicious if included in my Southern Thanksgiving Menu - which is what I live for each and every year!
- It would also be a great fall appetizer if you served it in min bowls with other delicious appetizers like these prosciutto wrapped dates, marinated olives, or my favorite cheesy spinach artichoke dip!
And if your'e obsessed with pumpkin season like me and want even more pumpkin recipes, check out these easy recipes:
- Trader Joe's Pumpkin Butter Grilled Cheese with Goat Cheese, Apple & Prosciutto
- Easy Pumpkin Muffins with Cake Mix
- Trader Joe's Pumpkin Gnocchi with Caramelized Onion Sauce
- A Not-So-Basic Thanksgiving Side: Pumpkin Lasagna with Gouda, Pancetta + Parmesan Cream Sauce
Recipe
Super Easy & Cheesy Pumpkin Mac and Cheese Recipe
Ingredients
- 1 lb Macaroni Noodles or elbow macaroni
- 2 tablespoon Salted Butter
- 2 cloves Garlic grated (or 1 teaspoon garlic powder)
- 1 Pinch Red Pepper Flakes or pinch of cayenne
- 1 tablespoon Sage Leaves roughly chopped
- 1 15 oz can Pumpkin puree (or homemade pumpkin puree)
- 2 cups Milk whole milk, heavy cream, or combination
- 6 oz Gruyere grated and divided
- 6 oz Gouda grated and divided
- 1 cup Parmesan Cheese grated
- 1 teaspoon Kosher Salt
- 1 tablespoon Hot honey
- Black pepper to taste
Instructions
- Bring a large pot of water to a boil, salt generously, and cook pasta according to package directions until al dente. Drain and set aside.
- In a saucepan over medium heat, melt butter. Add garlic, red pepper flakes, and sage. Cook 1-2 minutes until fragrant.
- Stir in pumpkin puree and milk. Simmer over medium-low heat for 3-4 minutes.
- Set aside ½ cup Gruyere and ½ cup Gouda for topping. Slowly whisk remaining cheeses into the sauce until melted and smooth. Stir in hot honey, kosher salt, black pepper. (If you wanted to add a pinch of nutmeg, do that here)
- Add cooked pasta to the creamy pumpkin sauce and stir for 2-3 minutes over low heat.
- Transfer to a baking dish, sprinkle with reserved cheese, and broil on medium-high heat until golden brown and bubbly.
- Serve hot with your favorite fall sides.
MacKenzie Smith says
Hope you love it as much as we do!