Pumpkin Mac and Cheese Recipe

This Pumpkin Mac and Cheese Recipe is a creamy and savory recipe, which is made with smoked Gouda and pumpkin puree. It’s the ultimate comfort food recipe, ready in about 35 minutes.

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Pumpkin Mac and Cheese Recipe Ingredients

• 1/4 cup plus 2 tbsp. unsalted butter, divided
• 3 cloves garlic, grated and divided
• 1/2 cup panko breadcrumbs
• 2 tsp. kosher salt, divided, plus more for pasta water
• 3/4 tsp. ground black pepper, divided
• 1/4 cup grated parmesan cheese
• 1 lb. dry cavatappi pasta
• 6 sage leaves
• 1/2 medium yellow onion, grated
• 2 Tbsp. all-purpose flour
• 1 tsp. ground mustard
• 1/4 tsp. ground nutmeg
• 1/4 tsp. cayenne pepper
• 2 cups whole milk
• 1 (15-oz.) can pumpkin puree
• 8 oz. fontina cheese, shredded
• 8 oz. smoked gouda cheese, shredded

How To Make Pumpkin Mac and Cheese

1. Toast the breadcrumbs: In a small skillet, melt 2 tablespoons of butter over medium heat. Add 1 grated garlic clove and cook for 30 seconds until fragrant. Stir in the panko breadcrumbs, ½ teaspoon of salt, and ¼ teaspoon of pepper. Toast, stirring frequently, for about 2 minutes until the panko is golden brown. Remove from the heat and stir in the parmesan cheese.
2. Cook the pasta: Bring a large pot of generously salted water to a boil. Add the cavatappi pasta and cook until just under al dente (about 1-2 minutes less than the package directions). Drain the pasta, reserving ½ cup of the starchy pasta water.
3. Make the brown butter and sauté aromatics: In the same pot, melt the remaining ¼ cup of butter over medium heat. Add the sage leaves and cook, stirring, until the sage is crisp and the butter is deeply golden and smells nutty. Remove the sage leaves to a paper towel. Add the grated onion to the brown butter and cook for 3-4 minutes until soft. Stir in the remaining 2 grated garlic cloves.
4. Create the cheese sauce: Whisk in the flour, ground mustard, nutmeg, cayenne, and the remaining salt and pepper. Cook for 3-4 minutes. Gradually whisk in the milk until smooth, then whisk in the pumpkin puree. Cook for 5 minutes until very thick.
5. Combine and serve: Remove the pot from the heat. Gradually add the shredded fontina and smoked Gouda, whisking until each addition is melted before adding more. Fold in the drained pasta. Add the reserved pasta water, 1 tablespoon at a time, until the sauce perfectly coats the noodles. Serve hot, sprinkled with the toasted panko breadcrumbs and crumbled fried sage.

Recipe Tips

• Does this taste like pumpkin? Not really! The pumpkin puree adds a beautiful color, a subtle sweetness, and a wonderfully velvety, creamy texture to the cheese sauce without tasting like a pumpkin dessert.
• How to get the creamiest sauce? The two most important steps are removing the pot from the heat before adding the cheese, and adding the cheese gradually. This prevents the cheese from overheating, which can cause it to become grainy or greasy.
• What is brown butter? Browning butter is the simple process of melting it and continuing to cook it until the milk solids toast and turn a golden brown. It adds a rich, nutty, and complex flavor to the sauce that is far more delicious than just melted butter.
• Can I use different cheeses? Absolutely. The key is to use good melting cheeses. Gruyère, sharp white cheddar, or even Monterey Jack would be fantastic substitutes for the fontina or Gouda.

What To Serve With Pumpkin Mac and Cheese

This rich and creamy mac and cheese is a satisfying main course, but it also pairs well with simple sides.

• Roasted broccoli or Brussels sprouts
• A crisp green salad with a tart vinaigrette
• Grilled chicken or pulled pork
• Slices of warm, crusty bread

How To Store Pumpkin Mac and Cheese

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep the breadcrumb topping in a separate container to maintain its crunch. Reheat: For best results, reheat on the stovetop over low heat, adding a splash of milk to loosen the sauce. You can also reheat it in the microwave.

Pumpkin Mac and Cheese Nutrition Facts

• Calories: 620kcal
• Carbohydrates: 65g
• Protein: 28g
• Fat: 28g
• Saturated Fat: 16g
• Sodium: 1150mg
• Fiber: 6g
• Sugar: 9g

Nutrition information is estimated per serving and may vary based on specific ingredients used.

FAQs

Try More Recipes:

• Pumpkin Meringue Pie Recipe
• Pumpkin Ravioli Recipe
• Pumpkin Spice Cake Recipe