We are grateful for so many things this Thanksgiving: each other, family, friends, and you—our community of food lovers. As you plan your holiday menu, here’s a cozy, seasonal twist on a classic: Pumpkin Mac and Cheese.
This pumpkin mac and cheese is a fun autumnal spin on a beloved comfort dish. The sweetness and richness of pumpkin blend with melted cheddar to create a creamy, flavorful sauce that elevates the familiar gooeyness of homemade mac and cheese.
Why try this version? Pumpkin adds both flavor and nutrition. It’s high in fiber and vitamins, supports vision and skin health, can help regulate blood pressure, and lends a natural creaminess that pairs beautifully with cheese. The pumpkin keeps the sauce silky while contributing a warm, fall flavor.
For a crunchy contrast, top the dish with thin slices of wholegrain bread brushed with olive oil and toasted until golden. The crisp breadcrumb-like topping balances the smooth pumpkin-cheese sauce for a satisfying texture contrast. If you like, use rustic or grainy bread for extra flavor.
This recipe is great for feeding a group—one casserole stretches to serve several. The recipe below makes about four servings, but it scales up easily. Leftovers reheat well; we enjoyed this the next day and it stayed creamy and flavorful.
We hope you enjoy this pumpkin mac and cheese. Try it for Thanksgiving or any cozy fall night, and please leave feedback if you make it—ratings and comments help others find and enjoy the recipe.
Pumpkin mac and cheese
- Author: Alix and Hugo
- Total Time: 45 mins
- Yield: For 4 people
Description
Learn to make this rich and creamy pumpkin mac and cheese. Perfect for Thanksgiving or a comforting autumn dinner.
Ingredients
- ½ can of pumpkin
- 400g dried macaroni
- 200g cheddar cheese, shredded
- 40g butter
- 1.5 tbsp wholewheat flour
- 2 tsp salt
- 1 tsp pepper
- 2 cups milk
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- ½ tsp paprika
- ½ tsp turmeric
- Thin slices of wholegrain bread
- Olive oil
Instructions
- Cook the macaroni al dente according to package directions. Drain and rinse with cold water to stop the cooking.
- Heat a little olive oil in a frying pan over medium heat.
- Add paprika and turmeric; stir for about 30 seconds to release the spices’ aroma.
- Add the chopped onion with a pinch of salt and cook for 2 minutes.
- Add the garlic and cook until the onion is translucent. Remove from heat and set aside.
- Preheat the oven to 350°F (175°C).
- Melt the butter in a large pan over medium heat.
- Add the flour to the butter once it browns slightly, whisking to form a roux.
- Gradually pour the milk into the roux in four parts, whisking continuously until the sauce is smooth and lightly thickened.
- Add the shredded cheddar, salt, and pepper. Whisk for about 3 minutes until the cheese melts into the sauce.
- Stir in the pumpkin and continue mixing until the sauce is smooth and slightly thickened.
- Add the cooked macaroni and the onion-garlic mixture; stir to combine evenly.
- Transfer the mixture to a baking dish.
- Top with the thin bread slices brushed with olive oil, then bake for 30 minutes until bubbling and the top is golden.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Cuisine: American