Description
This Easy Pumpkin Mac and Cheese is a creamy, comforting twist on the classic dish, featuring a luscious pumpkin-infused cheese sauce that’s both flavorful and smooth. Ready in just 20 minutes, this recipe combines tender elbow macaroni with a rich pumpkin puree and sharp cheddar cheese, enhanced by aromatic spices like cinnamon and nutmeg for a delightful fall-inspired meal perfect for family dinners or cozy nights in.
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 Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions for 8-10 minutes until al dente. Drain the pasta and set it aside.
- Make Roux: Using the same pot, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes until golden and bubbly, which forms the roux for thickening the sauce.
- Add Liquids and Pumpkin: Gradually pour in the milk while whisking constantly to avoid lumps. Stir in the canned pumpkin puree and cook for 3-5 minutes until the sauce thickens slightly.
- Melt Cheese: Reduce the heat to low. Stir in the shredded sharp cheddar cheese until it melts completely into the sauce, creating a smooth, creamy mixture.
- Season Sauce: Season with salt, freshly ground black pepper, garlic powder, and if desired, ground cinnamon and nutmeg. Taste the sauce and adjust the seasoning as needed.
- Combine Pasta and Sauce: Add the drained macaroni back into the pot and stir thoroughly to coat all the pasta evenly with the pumpkin cheese sauce.
- Serve: Serve the pumpkin mac and cheese immediately. Optionally, garnish with extra shredded cheese or a sprinkle of cinnamon for added flavor and presentation.
Notes
- For a thicker sauce, reduce the milk slightly or let the sauce cook a bit longer to evaporate excess liquid.
- Whole milk ensures a creamier sauce, but you can substitute with 2% milk for a lighter version.
- Adding cinnamon and nutmeg is optional but adds a warm, autumnal flavor perfect for pumpkin dishes.
- Use sharp cheddar for the best flavor, but mild cheddar or a blend can also work.
- Serving fresh is recommended as the sauce may thicken upon standing; reheat gently with a splash of milk if needed.
