This Pumpkin Mac and Cheese is the perfect fall comfort food to savor the season. Creamy pumpkin, two types of cheese, and a savory topping are baked together to create the ultimate side dish. Easy to make and bursting with flavor, you’ll love the unique spin on a classic recipe!
The holidays will be here before you know it, and soon enough we’ll be zapped into a winter wonderland full of decorations, presents, Christmas movies, cookies (oh, the cookies!), desserts, and endless lines at the malls and stores.
But for now, let’s focus on pumpkin and the calm before the storm, so to speak.
I love the holidays, and Christmas is my absolute favorite, but I’m trying to savor what’s left of fall before Thanksgiving hits, and that brings me to pumpkin.
And hearty, warm, and cheesy comfort food. Filled with pumpkin, of course!
And let’s face it, even though I’ve been known to open the boxed kind, homemade always wins the taste test. It’s creamier, cheesier, and all-around better. Mmm mmm good!
What Makes This Pumpkin Mac and Cheese so Good:
- The seasoned breadcrumb topping that gives it a little bit of a savory crunch!
- It’s warm, creamy, and oh-so cheesy – the perfect comfort food!
- This pumpkin pasta is the perfect fall side dish – great for the Thanksgiving table or any chilly autumn evening!
If you like pumpkin and mac ‘n cheese, then you’ll adore this Pumpkin Mac and Cheese. The combination may seem strange to some, but to me, it’s a match made in heaven.
Savory pumpkin, mozzarella and cheddar cheeses, and a parmesan breadcrumb topping makes this dish out-of-this-world delicious.
Comfort food at its finest, friends!
- Be sure to get plain pumpkin and not pumpkin pie filling, otherwise your mac and cheese will end up sweet!
- Make sure to stir the pasta every so often as it’s cooking, and especially as you pour it into the hot water. It will stick together and cook unevenly if it’s not stirred.
- Consistently stir the cream mixture as it’s cooking as it can tend to burn quickly if left unattended.
- Switch up the pasta shapes to try something different – bow tie, ziti, or rotini would all be fun options!
- Use a different type of cheese for a different flavor profile! Gruyere or Asagio would be good to try.
- If pumpkin isn’t your thing, use a different type of squash like butternut or kabocha.
I’m planning on making this yummy pumpkin pasta for the holidays this year, and I guarantee it’s going to be a show stopper! Pumpkin and cheese…can it get any better?
If you’re looking for that last minute side dish for Thanksgiving or any other holiday, I guarantee this is sure to impress even the pickiest of eaters!
How To Make Pumpkin Mac and Cheese
- Preheat the oven to 350 degrees F. Lightly grease a 2-quart baking dish with non-stick cooking spray and set aside.
- In a medium pot, cook pasta according to package directions. Once finished cooking, drain the past and return it to the post, then set aside.
- In another medium pot, melt the butter over medium heat. Stir in the flour, salt, and pepper, whisking thoroughly to combine.
- Gradually stir in cream and milk, whisking consistently to make sure the mixture doesn’t burn. Cook and stir until slightly thickened and bubbly.
- Remove from heat and stir in pumpkin, mozzarella, cheddar cheese, and sage. Pour the mixture over the cooked macaroni and toss to coat the pasta.
- Spread the macaroni evenly into the prepared baking dish. Set aside.
- To make the topping, in a small bowl combine the bread crumbs, parmesan cheese, and oil. Sprinkle evenly over the macaroni.
- Bake for 30-35 minutes, or until topping is browned and mixture is bubbly. Let cool for 10 minutes before serving. Enjoy!
Looking for more easy side dish recipes? I’ve got you covered!
- Roasted Parmesan Herb Sweet Potatoes
- Baked Cheesy Cauliflower
- Parmesan Honey Roasted Carrots
- Mushroom Wild Rice Pilaf
Did you make and love this recipe? Give it your review below and make sure to follow along with me on Facebook and Instagram to get other great recipe ideas!
Pumpkin Mac and Cheese
- 2 cups dry elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup heavy cream
- 1 cup milk any kind (I used 2%)
- 1 (15 ounce) can pure pumpkin
- 1 cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- 2 tablespoons chopped fresh sage
- ½ cup Italian breadcrumbs
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- Preheat oven to 350F. Lightly grease a 2-quart baking dish with non-stick cooking spray. Set aside.
- In a medium pot, cook pasta according to package directions. Drain and return to pot. Set aside.
- In another medium pot, melt butter over medium heat. Stir in flour, salt and pepper. Gradually stir in cream and milk. Cook and stir until slightly thickened and bubbly.
- Remove from heat and stir in pumpkin, mozzarella, cheddar cheese and sage.
- Pour mixture over cooked macaroni and toss to coat. Spread macaroni evenly into prepared baking dish. Set aside.
- To make the topping, in a small bowl, combine the breadcrumbs, Parmesan cheese, and oil. Sprinkle evenly over macaroni.
- Bake for 30-35 minutes, or until topping is browned and mixture is bubbly.
- Let cool for 10 minutes before serving.