Super Easy & Cheesy Pumpkin Mac and Cheese Recipe
This Super Easy & Cheesy Pumpkin Mac and Cheese is creamy, cozy, and loaded with pumpkin flavor. It’s a cheesy sauce made with Gruyere, Gouda, Parmesan, and pumpkin purée for a fall twist on classic mac that the whole family will love.
Video
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.
Notes
Feel free to add a pinch of nutmeg if your family likes it!
Did you make this recipe?Tag me on instagram @grilledcheesesocial so I can see it!