Description
Creamy, cheesy, and infused with pumpkin flavor, this Pumpkin Mac and Cheese is the perfect autumn comfort dish. Easy, delicious, and everyone will love it!
Ingredients
- 16 oz elbow or cavatappi pasta
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup canned pumpkin purée
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp dried thyme (optional)
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups shredded sharp cheddar cheese
- ½ cup shredded Gruyère cheese
- Fresh sage or thyme leaves, for garnish (optional)
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain and set aside.
- In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until lightly golden.
- Add the milk ½ a cup at a time, whisking after each addition, until all 2 cups are incorporated. Cook until the mixture is thick enough to coat the back of a spoon, about 5 minutes. Make sure to whisk the mixture frequently as it cooks to avoid getting lumps.
- Stir in the pumpkin purée, Dijon mustard, garlic powder, smoked paprika, thyme (if using), salt, and pepper.
- Turn the heat to low. Stir in cheddar and Gruyère until melted and smooth. Taste and adjust salt as needed.
- Stir the cooked pasta into the pumpkin cheese sauce until fully coated.
- Scoop into bowls and serve warm. Garnish with sage or thyme leaves.
Notes
Your pumpkin mac and cheese will keep well in the fridge for up to 3 days. To reheat, place it in a microwave-safe dish and warm it up in the microwave or heat it on the stovetop over medium heat, giving it a stir now and then.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American