Pumpkin Mac and Cheese
This incredibly creamy Pumpkin Mac and Cheese uses two types of cheese and gets a smoky kick from chipotles in adobo!
Enjoy your pumpkin mac straight from the stove or bake it with a layer of buttery breadcrumbs for an added crunch!
Key Ingredients
- Butter and flour: Equal parts butter and flour are first mixed together to create a roux, which will thicken the sauce.
- Milk: While I prefer whole milk, any type of milk including plant-based varieties will work well in this recipe.
- Pumpkin puree: I used canned pumpkin for this version, but homemade pumpkin puree would also work great in this recipe. Just make sure to avoid pumpkin pie mix, which has added sugar and spice.
- Cheese: This pumpkin mac and cheese uses a mix of shredded gruyere and sharp cheddar, but feel free to substitute your favorite cheese.
- Chipotles in adobo sauce: A few chopped chipotles add a nice smokiness and hint of heat to the pumpkin mac. To make it a bit less spicy, try using just one pepper along with a few spoonfuls of adobo sauce from the can.
- Breadcrumbs: The breadcrumb topping is optional, but I like the crispy contrast it adds to the dish. Simply mix slightly stale bread with butter and layer over the macaroni.
Step by step photos
Step 1: Melt the butter and whisk in the flour to make a roux.
Step 2: Add the milk and cook until slightly thickened. Stir in the cheese, chipotles, pumpkin and seasoning.
Step 3: Cook the pasta until al dente and mix into the pasta sauce.
Step 4: Enjoy immediately, or transfer to a baking dish to add a breadcrumb topping.
Step 5: Sprinkle buttered breadcrumbs and cheese over the top.
Step 6: Bake for 20 minutes or until golden brown.
Storage and freezing
Leftover pumpkin mac and cheese can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat covered in an oven preheated to 350°F (175°C) until warmed through. Add a splash of milk to loosen the sauce if needed.
This mac and cheese can also be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Expert tips and tricks
- Avoid pre-shredded cheese. Freshly grated cheese melts more smoothly and evenly. Pre-shredded cheese often contains anti-caking agents that can make the sauce less smooth.
- Cook the pasta just shy of al dente if baking. Since the pasta will continue cooking in the oven, undercooking it slightly prevents it from becoming mushy. This helps it absorb the sauce better and maintain a perfect texture.
- Don’t skimp on the salt. The cheese and pumpkin need enough salt to bring out their full flavors. Season as you go to ensure the sauce is well-balanced and flavorful.
FAQs
Yes, you can substitute different cheeses. My favorites are Gouda, Parmesan and Fontina.
This mac and cheese isn’t overly spicy. You can easily control the heat by starting with less chipotles and adding more to taste.
If you don’t have chipotles, you can use a few teaspoons of hot sauce to add a bit of flavor to your sauce. Sriracha and Cholula are my favorite options for this recipe.
No, you can leave off the breadcrumbs and enjoy your pumpkin mac and cheese right after mixing the pasta into the sauce.
Nope! The pumpkin flavor is incredibly subtle and really affects the texture of the dish more than the overall taste. Pumpkin is a great addition to mac and cheese for several reasons. First, it makes the cheese heavy dish a bit more nutritious! Along those same lines, it also allows us to keep the mac and cheese ultra creamy without the addition of heavy cream, extra butter or even cream cheese.
Pumpkin Mac and Cheese Recipe
- Total Time: 50 minutes
- Yield: 6
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
Pumpkin Mac and Cheese
- 16 ounces (450 grams) pasta shells
- 2 tablespoons (30 grams) unsalted butter
- 2 tablespoons all purpose flour
- 2 cups (480 ml) whole milk
- 1 cup (250 grams) pumpkin puree
- 8 ounces (225 grams) sharp white cheddar cheese*, shredded
- 8 ounces (225 grams) gruyere cheese, shredded
- 2–3 chipotles in adobo, finely chopped (plus 3 tablespoons adobo sauce from can)
- 1/2 teaspoon garlic powder
- kosher salt to taste
Breadcrumb Topping (optional)
- 3 tablespoons (40 grams) unsalted butter
- 3–4 slices (100 grams) bread, torn into bite-size pieces
Instructions
- Preheat oven to 375°F (190°C).
- Cook the pasta until al dente according to package instructions. Drain, rinse with cold water and set aside.
- Melt 2 tablespoons of butter in a dutch oven or heavy-bottomed pot over medium-low heat.
- Add the flour and whisk until smooth. Cook until light golden brown, stirring occasionally, approximately 3 minutes.
- Gradually pour in the milk, continuing to whisk until smooth. Bring to a simmer and cook until the sauce thickens slightly, 3-5 minutes.
- Stir in the pumpkin, cheese (reserve 3 oz/ 85 g cheese to sprinkle on top if desired), chipotles, adobo sauce, garlic powder and salt. Continue stirring until the cheese has melted. Note: Don’t skimp on the salt. I generally use 1.5 teaspoons of kosher salt.
- Remove from heat and mix in the pasta until evenly coated. Enjoy as-is or continue with the recipe to add a baked breadcrumb topping.
- Transfer the mixture to a 11×7 inch (28×18 cm) baking dish, or leave in the Dutch oven if preferred.
- Make the breadcrumb topping. Melt 3 tablespoons of butter and toss with the breadcrumbs. Layer the breadcrumbs over the pasta. Sprinkle reserved cheese on top.
- Bake uncovered for 15-20 minutes or until the breadcrumbs are golden brown.
Notes
Cheese: Avoid pre-shredded cheese for this recipe. Pre-shredded cheese doesn’t melt as well due to added preservatives so it’s best to grate your own.
Use a different cheese: Most cheeses that melt well will work nicely in this recipe. Just make sure to use a total of 16 oz (450 grams) of cheese. A regular variation that I make of this recipe uses 6 oz white cheddar, 6 oz gruyere and 4 oz parmesan.
Storage: Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
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