This pumpkin mac and cheese is creamy, cheesy, and topped with buttery toasted breadcrumbs! It's the perfect cozy fall meal! Best of all, it comes together on the stovetop in just 15 minutes!
As much as I love pumpkin flavored desserts, I think I like savory pumpkin recipes even better! You might also like these fall recipes made with pumpkin!
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Ingredient Notes
You just need a few simple ingredients to make this stovetop pumpkin mac and cheese!
Pasta - You can use any noodles you prefer for this mac and cheese! Classic macaroni noodles, large shells, etc. I personally love these pipe rigate because they hold a ton of cheese sauce!
Pumpkin - I almost exclusively use Libby's Pumpkin because it really is the best of the best! A ton of people have run blind taste tests comparing different brands of pumpkin puree, and Libby's is always the winner!
Half & Half - I like to use half & half because it yields the perfect creamy consistency. You can also use half milk and half heavy cream to achieve the same results. For a lighter sauce, just use milk.
Cheese - I use a combination of cheddar and gouda cheese, but gruyere or swiss would also be a delicious addition!
Fresh Sage - You can use fresh sage and/or fresh thyme
Nutmeg - Pumpkin and nutmeg is one of my favorite flavor combinations that adds a warming flavor to the mac and cheese.
Cayenne - I love adding just a little cayenne for some heat, but you can leave it out if desired.
Panko Breadcrumbs - The toasted breadcrumbs are the best part of this dish! You can also use regular breadcrumbs or make your own.
The complete list of ingredients and amounts is located in the recipe card below.
How to Make Homemade Mac & Cheese
Cook pasta according to package directions (I recommend cooking 1-2 minutes less than the box time so it's slightly al dente). Drain the pasta and set aside.
To make the toasted breadcrumbs: in a small pan, melt the butter over medium-low heat. Add in the breadcrumbs and stir gently until they turn golden brown in color, about 3-5 minutes. Pour into a separate bowl so that they don't burn and set aside.
Melt the butter in a large saucepan over medium heat. Once melted, add in the flour and stir to combine.
Allow to cook for 1 minute, then slowly whisk in the half and half.
Add in the pumpkin, salt, nutmeg, and cayenne and continue to cook until the sauce has thickened, about 5 minutes.
Once the sauce has thickened, add in the cheeses and fresh sage and stir until the cheese has fully melted into the sauce.
Add in the cooked pasta and stir to coat with the cheese sauce. Let cook over low heat for another 1-2 minutes.
Remove from the heat and serve immediately. Garnish with toasted breadcrumbs and fresh herbs, if desired.
Recipe Notes
For the creamiest pumpkin mac and cheese, I recommend buying blocks of cheese and shredding it yourself! Pre-shredded cheese contains additives that keep it from clumping together in the bag, which also means it doesn't melt as smoothly. It's always worth it to take a couple extra minutes to shred your own cheese!
Make sure you undercook the pasta slightly (1-2 minutes less than box instructions) so that it doesn't get overcooked once it's added to the cheese sauce!
Recipe FAQ's
Half and half yields a thick creamy sauce! For a similar consistency, use half whole milk and half heavy cream. For a thinner, lighter sauce you can just use milk.
Store in an airtight container in the fridge for up to 5 days.
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
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Recipe Card
Creamy Pumpkin Mac and Cheese
Ingredients
Mac & Cheese
- 16 ounces pasta
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 2 cups half and half, substitute whole milk
- 1 cup pumpkin puree
- ½ teaspoon kosher salt
- ¼ teaspoon nutmeg
- ¼ teaspoon cayenne pepper
- 8 ounces cheddar cheese, shredded
- 4 ounces gouda cheese, shredded
- 2 teaspoons fresh sage
Toasted Breadcrumbs
- 2 tablespoons unsalted butter
- ¼ cup panko breadcrumbs
Instructions
- Cook pasta according to package directions (I recommend cooking 1-2 minutes less than the box time so it's slightly al dente). Drain the pasta and set aside.
- To make the toasted breadcrumbs: in a small pan, melt the butter over medium-low heat. Add in the breadcrumbs and stir gently until they turn golden brown in color, about 3-5 minutes. Pour into a separate bowl so that they don't burn and set aside.
- Melt the butter in a large saucepan over medium heat. Once melted, add in the flour and stir to combine.
- Allow to cook for 1 minute, then slowly whisk in the half and half.
- Add in the pumpkin, salt, nutmeg, and cayenne and continue to cook until the sauce has thickened, about 5 minutes.
- Once the sauce has thickened, add in the cheeses and fresh sage and stir until the cheese has fully melted into the sauce.
- Add in the cooked pasta and stir to coat with the cheese sauce. Let cook over low heat for another 1-2 minutes.
- Remove from the heat and serve immediately. Garnish with toasted breadcrumbs and fresh herbs, if desired.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Jacqueline says
Delicious! I made with all Gouda cheese!