This delicious Pumpkin Mac and Cheese is a creamy, comforting dish perfect for fall. Quick and easy to make, it combines smoky gouda, savory sage, and a touch of pumpkin for a unique twist on classic mac and cheese. With simple ingredients you likely have at home, it’s a cozy meal everyone will love!
Ingredients Needed
Breadcrumb Topping:
- 2 tablespoons unsalted butter
- 1 garlic clove, grated
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup grated parmesan cheese
Mac and Cheese:
- 1 pound dry cavatappi pasta
- 1/4 cup unsalted butter
- 6 sage leaves
- 1/2 medium yellow onion, grated
- 2 garlic cloves, grated
- 2 tablespoons all-purpose flour
- 1 teaspoon ground mustard
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper
- 2 cups whole milk
- 1 (15-ounce) can pumpkin puree
- 8 ounces fontina cheese, shredded
- 8 ounces smoked gouda cheese, shredded
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
How To Make Pumpkin Mac and Cheese
- Make the Breadcrumb Topping: Melt 2 tablespoons of butter in a skillet over medium heat. Add 1 grated garlic clove and cook for 30 seconds until fragrant. Stir in panko breadcrumbs, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toast for 2 minutes, stirring frequently, until golden brown. Transfer to a bowl, let cool for 5 minutes, and mix in grated parmesan cheese.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the cavatappi pasta and cook until just under al dente, about 5–6 minutes. Drain the pasta, reserving 1/2 cup of pasta water.
- Prepare the Pumpkin Cheese Sauce: In the same pot, melt 1/4 cup butter over medium heat. Add sage leaves and cook until crisp, then transfer sage to a paper towel-lined plate. Stir grated onion into the butter and cook for 3–4 minutes until soft. Add the remaining grated garlic cloves and cook for 30 seconds. Whisk in flour, ground mustard, nutmeg, cayenne, salt, and pepper. Cook for 3–4 minutes to remove the raw flour taste. Gradually whisk in milk until smooth, then add pumpkin puree and cook for 5 minutes until thickened.
- Melt the Cheese: Remove the pot from heat and gradually whisk in shredded fontina and gouda cheeses until melted and smooth. Taste and adjust salt if needed.
- Combine Pasta and Sauce: Fold the drained pasta into the cheese sauce, adding reserved pasta water 1 tablespoon at a time until the sauce evenly coats the noodles.
- Serve: Serve hot, topped with the toasted breadcrumb mixture and crumbled sage leaves.
Recipe Tips
- Toast the Breadcrumbs Carefully: Keep stirring the breadcrumbs while toasting to prevent burning. A golden brown color gives the perfect crunchy texture.
- Grate Fresh Cheese: Always use freshly grated cheese for a smoother melt. Pre-shredded cheese contains additives that can make your sauce grainy.
- Don’t Overcook the Pasta: Cook the pasta slightly under al dente since it will cook more in the sauce. This keeps it from getting mushy.
- Whisk the Sauce Slowly: Gradually add the milk to the flour mixture while whisking constantly to avoid lumps and ensure a creamy texture.
- Taste and Adjust: After adding the cheese and pumpkin, taste the sauce and adjust the seasoning as needed for a balanced flavor.
How To Store & Reheat Leftovers
- Refrigerate: Put leftovers pumpkin mac and cheese in a container with a lid and keep it in the fridge for up to 3 days.
- Freeze: Move leftovers pumpkin mac and cheese to a freezer-safe container. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm leftovers pumpkin mac and cheese in a skillet over low heat, adding a splash of milk to keep it creamy for 4 minutes, or heat it in the microwave in 30-second intervals, stirring in between.
Nutrition Facts
Serving Size: 1 serving (1 cup)
- Calories: 235
- Total Fat: 7 g
- Saturated Fat: 4 g
- Cholesterol: 15 mg
- Sodium: 370 mg
- Potassium: 270 mg
- Total Carbohydrate: 31 g
- Dietary Fiber: 5 g
- Sugars: 3 g
- Protein: 9 g
More Pioneer Woman Recipes:
Pioneer Woman Pumpkin Mac and Cheese
Description
This delicious Pumpkin Mac and Cheese is a creamy, comforting dish perfect for fall. Quick and easy to make, it combines smoky gouda, savory sage, and a touch of pumpkin for a unique twist on classic mac and cheese. With simple ingredients you likely have at home, it’s a cozy meal everyone will love!
Ingredients
Breadcrumb Topping:
Mac and Cheese:
Instructions
- Make the Breadcrumb Topping: Melt 2 tablespoons of butter in a skillet over medium heat. Add 1 grated garlic clove and cook for 30 seconds until fragrant. Stir in panko breadcrumbs, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toast for 2 minutes, stirring frequently, until golden brown. Transfer to a bowl, let cool for 5 minutes, and mix in grated parmesan cheese.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the cavatappi pasta and cook until just under al dente, about 5–6 minutes. Drain the pasta, reserving 1/2 cup of pasta water.
- Prepare the Pumpkin Cheese Sauce: In the same pot, melt 1/4 cup butter over medium heat. Add sage leaves and cook until crisp, then transfer sage to a paper towel-lined plate. Stir grated onion into the butter and cook for 3–4 minutes until soft. Add the remaining grated garlic cloves and cook for 30 seconds. Whisk in flour, ground mustard, nutmeg, cayenne, salt, and pepper. Cook for 3–4 minutes to remove the raw flour taste. Gradually whisk in milk until smooth, then add pumpkin puree and cook for 5 minutes until thickened.
- Melt the Cheese: Remove the pot from heat and gradually whisk in shredded fontina and gouda cheeses until melted and smooth. Taste and adjust salt if needed.
- Combine Pasta and Sauce: Fold the drained pasta into the cheese sauce, adding reserved pasta water 1 tablespoon at a time until the sauce evenly coats the noodles.
- Serve: Serve hot, topped with the toasted breadcrumb mixture and crumbled sage leaves.
Notes
- Toast the Breadcrumbs Carefully: Keep stirring the breadcrumbs while toasting to prevent burning. A golden brown color gives the perfect crunchy texture.
- Grate Fresh Cheese: Always use freshly grated cheese for a smoother melt. Pre-shredded cheese contains additives that can make your sauce grainy.
- Don’t Overcook the Pasta: Cook the pasta slightly under al dente since it will cook more in the sauce. This keeps it from getting mushy.
- Whisk the Sauce Slowly: Gradually add the milk to the flour mixture while whisking constantly to avoid lumps and ensure a creamy texture.
- Taste and Adjust: After adding the cheese and pumpkin, taste the sauce and adjust the seasoning as needed for a balanced flavor.
Pioneer Woman Pumpkin Mac and Cheese