Pumpkin Mac and Cheese: A Cozy Fall Twist with a Chunky, Roasty Heart

I started adding pumpkin to mac and cheese one chilly October, craving that roasted sweetness against the gooey cheese. It’s a way to bring a little fall into your bowl, even if it’s not quite pumpkin season. The process is simple but transforms a familiar comfort into something special, with a smoky depth that’s hard to beat.

Why I Keep Coming Back to This Recipe

It reminds me of fall family dinners, the smell of roasting pumpkin filling the house. It’s forgiving, customizable, and makes me feel grounded—an easy way to bring warmth and a bit of chaos to the table. Every spoonful is a tiny celebration of seasonal abundance.

Breaking Down the Pumpkin Mac and Cheese

• Pumpkin: Roasted pumpkin adds a sweet, smoky flavor and creamy texture.
• Cheddar cheese: Melted into the sauce, it’s the gooey backbone of this dish.
• Breadcrumbs: Topping that turns crunchy and golden, adding texture.
• Nutmeg: A pinch enhances the pumpkin’s sweetness.
• Milk or cream: Creates a silky, smooth cheese sauce.
• Olive oil: Roasts pumpkin and helps build flavor in the sauce.
• Salt & pepper: Basic seasonings to balance sweetness and richness.

Tools of the Trade for Pumpkin Mac and Cheese

• Baking sheet: To roast the pumpkin evenly.
• Large pot: For cooking the pasta.
• Whisk: To make the cheese sauce smooth.
• Baking dish: To bake the assembled dish.
• Ladle or spoon: For mixing and serving.

How to Make Pumpkin Mac and Cheese: Step-by-Step

Step 1: Preheat your oven to 200°C (390°F).

Step 2: Roast the pumpkin: cut into chunks, toss with olive oil, salt, and a pinch of nutmeg.

Step 3: Bake for 25-30 minutes until caramelized and soft, then mash or puree.

Step 4: Cook the pasta in salted boiling water until just al dente, about 8 minutes.

Step 5: Make the cheese sauce: melt butter, whisk in flour, then slowly add milk, stirring constantly.

Step 6: Add shredded cheese and pumpkin puree to the sauce, season with salt, pepper, and a dash of cayenne.

Step 7: Combine the pasta with the sauce, transfer to a baking dish, top with breadcrumbs.

Step 8: Bake uncovered for 15 minutes until bubbly and golden.

Step 9: Let rest for 5 minutes before serving.

Cooking Checkpoints & Tips

• Pumpkin should be roasted until caramelized and soft, not mushy.
• Cheese sauce should be silky; if lumpy, whisk more or blend briefly.
• Breadcrumb topping needs a golden hue, not burnt.
• Check pasta for al dente doneness—bite should have a slight resistance.

Common Mistakes & How to Fix Them

• Cheese sauce is lumpy.? Add more milk to smooth out a thick cheese sauce.
• Pumpkin not roasting evenly.? Use a sharp knife to prevent uneven pumpkin chunks.
• Breadcrumb topping turning dark too fast.? Lower oven temperature if breadcrumbs burn too quickly.
• Pasta clumping.? Stir pasta immediately after draining to prevent sticking.

Pumpkin Mac and Cheese

This comforting dish features roasted pumpkin blended into a creamy cheese sauce, combined with tender pasta and topped with crispy breadcrumbs. The process involves roasting pumpkin, cooking pasta, and creating a silky cheese sauce, resulting in a hearty, golden-brown baked casserole with a smooth, cheesy interior and a crunchy topping.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

• 1 small pumpkin peeled and cut into chunks
• 8 oz uncooked pasta penne or macaroni work well
• 2 tablespoons olive oil for roasting pumpkin
• 2 cups milk or cream for a richer sauce
• 2 cups shredded cheddar cheese preferably sharp for flavor
• 2 tablespoons butter for the cheese sauce
• 2 tablespoons flour to thicken the cheese sauce
• 1/2 teaspoon nutmeg adds warmth and depth
• 1/2 cup breadcrumbs for topping
• 1 tablespoon olive oil to toast breadcrumbs

Equipment

• Baking sheet
• Large pot
• Whisk
• Baking dish
• Ladle or spoon

Method

 

1. Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
   
2. Toss the pumpkin chunks with olive oil, a pinch of salt, and a sprinkle of nutmeg. Spread them evenly on the baking sheet.
   
3. Roast the pumpkin for 25-30 minutes until caramelized and tender, then remove from the oven and mash or blend until smooth.
   
4. While the pumpkin roasts, cook the pasta in a large pot of salted boiling water until just al dente, about 8 minutes. Drain and set aside.
   
5. In the same pot, melt the butter over medium heat, then whisk in the flour and cook for 1-2 minutes until slightly golden and bubbling.
   
6. Gradually pour in the milk, whisking constantly to create a smooth, thickened sauce.
   
7. Stir in the shredded cheddar cheese and pumpkin puree, mixing until the cheese melts and the sauce is silky. Season with salt, pepper, and a pinch of nutmeg to taste.
   
8. Combine the cooked pasta with the cheese and pumpkin sauce, stirring gently to coat evenly.
   
9. Transfer the mixture to a baking dish. In a small bowl, toss breadcrumbs with olive oil and sprinkle evenly over the top.
   
10. Bake uncovered for 15 minutes until bubbling and golden brown on top.
    
11. Remove from oven and let rest for 5 minutes. Serve hot, enjoying the creamy, crispy-textured dish.

Notes

For extra flavor, add a dash of cayenne pepper or smoked paprika to the cheese sauce. To make it vegetarian, ensure your cheese is made without animal rennet.