This pumpkin mac and cheese is going to become your favorite side dish! This version is smothered in a creamy pumpkin cheese sauce with a touch of sage. It’s topped with breadcrumbs and baked to golden brown perfection.
Love pumpkin recipes? Try my Banana Pumpkin Bread with Streusel Topping!
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Why you'll want to make it
It's easy to make! You will love how easy it is to follow my step by step instructions to make this cheesy, homemade pumpkin mac and cheese. Making your own cheese sauce is delicious and easier than you think.
It's made with easy to find fresh and pantry staples. This recipe uses easy to find ingredients from your neighborhood grocery store.
It's a twist on everyone's favorite casserole. It's creamy and cheesy just like traditional mac and cheese with the addition of the classic fall and holiday flavors like pumpkin and nutmeg. Great for October and November months when the pumpkin cravings set in!
Ingredients
- Macaroni pasta - I used the traditional shape, but other shapes work as well like bow ties and penne.
- Butter - I used salted butter for this recipe
- Flour - all purpose flour is used to thicken the pasta sauce. Substitute with a gluten free alternative if needed.
- Milk - I like whole milk for the richness. Substitute with low fat versions like 2% or a plant based milk like oat milk or almond milk.
- Salt, cayenne pepper, nutmeg
- Cheddar cheese - you can use regular or sharp cheddar cheese
- Monterey Jack cheese - this cheese is very meltable and creamy. You can use all cheddar if you prefer, or try some mozzarella, provolone or fontina.
- Pumpkin puree - I use the canned pumpkin version because it's so convenient. You can use homemade pumpkin puree if you like. Pureed roasted butternut squash is sometimes available during the holidays and can be used.
- Panko breadcrumbs - you'll love the crispy and light texture of the panko, but regular unseasoned dry or fresh breadcrumbs will also work.
- Dried sage- this is added to the breadcrumbs to add more of that savory fall and winter flavor.
- Mozzarella - I love using different cheese to make mac and cheese, but you can stick to all cheddar if you prefer.
Step by step instructions
- Preheat oven to 350º F. Grease or spray a 2 quart casserole dish, set aside. Prepare macaroni according to package directions to al dente. Drain (don’t rinse). Return to pan and set aside.
- Melt 4 tablespoons of butter in a medium saucepan over medium heat. Add flour and cook for one minute whisking constantly. Slowly add milk in a thin stream, continuing to whisk.
- Add salt, nutmeg, and cayenne pepper. Cook for 2 to 3 minutes until thickened, stirring occasionally.
- Add cheddar cheese and stir until smooth.
- Add Monterey Jack cheese, stirring until smooth.
- Add pumpkin, stirring constantly, until heated through, about one minute.
- Pour pumpkin mixture over pasta until evenly coated.
- In a small saucepan over medium low heat, melt remaining 4 tablespoon butter until golden brown. Remove from heat, add panko, sage and a generous pinch of salt, stir to coat.
- Spoon half the pasta mixture into prepared baking dish pan. Spread ½ cup mozzarella cheese evenly over. Layer the rest of the pasta mixture over the cheese then top with remaining mozzarella cheese. Top with prepared panko mixture.
- Bake for 25 to 35 minutes or until topping is golden brown and pasta is heated through.
Recipe notes and tips
- Both glass and ceramic baking dishes are a must for the oven.
- This recipe uses pureed pumpkin, not pumpkin pie mix.
- Pureed sweet potato can be substituted-homemade or canned.
- Substitute with your favorite cheese, but for best results, use a good melting cheese.
How to make ahead and store
To make ahead after baking: cover the finished casserole with foil and refrigerate. Reheat covered in a preheated 325º F oven until heated through.
To make ahead before baking: make the recipe as written except for the breadcrumbs step. Cover the casserole with foil and refrigerate until needed. Preheat the oven to 350º F, prepare breadcrumbs, then top the casserole. Bake covered for 30 minutes. Remove foil and bake until heated through and golden brown.
Store leftovers covered or in airtight containers for up to 5 days.
Reheat in the microwave or in the oven, covered with foil and at 300 degrees F until hot throughout. Baking time will vary.
Freeze for up to three months for longer storage. Thaw overnight in the refrigerator then bake.
More side dish recipes
- Homemade Baked Mac and Cheese
- Corn Casserole
- Cheese Grits Casserole
- Loaded Mashed Potatoes (Easy Crockpot Version)
More pumpkin recipes
- Pumpkin Chocolate Chip Bundt Cake
- Pumpkin Chocolate Chip Muffins
- Pumpkin Cream Cheese Brownies
- Pumpkin Apple Soup
Thank you for reading this recipe! If you make it, I’d love for you to give it a ★ rating below. Let’s connect on Instagram, Facebook, and Pinterest! I appreciate your support.
📖 Recipe
Pumpkin Mac and Cheese
Ingredients
- 16 oz package large elbow macaroni
- 8 tablespoon butter 1 stick, divided
- ¼ cup flour all purpose
- 1 ½ cups milk whole or 2%
- ½ teaspoon salt plus a pinch
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon nutmeg
- 2 cups cheddar cheese shredded
- 1 cup Monterey jack cheese shredded
- 1 cup canned pumpkin puree not pumpkin pie filling
- 1 cup panko Japanese style breadcrumbs
- ⅛ teaspoon dried sage
- 1 cup mozzarella cheese or other good melting cheese
Instructions
- Preheat oven to 350º F. Grease or spray a 2 quart casserole dish, set aside. Prepare macaroni according to package directions to al dente. Drain (don’t rinse). Return to pan and set aside.
- Melt 4 tablespoon butter in a medium saucepan over medium-high heat. Add flour and cook for one minute whisking constantly. Slowly add milk in a thin stream, continuing to whisk. Add salt, nutmeg, and cayenne pepper. Cook for 2 to 3 minutes until thickened, stirring occasionally.
- Add cheddar and Monterey Jack cheese, stirring after each addition. Mixture should be smooth.
- Add pumpkin, stirring constantly, until heated through, about one minute. Pour pumpkin mixture over pasta until evenly coated.
- In a small saucepan over medium low heat, melt remaining 4 tablespoon butter until golden brown. Remove from heat, add panko, sage and a generous pinch of salt, stir to coat.
- Spoon half the pasta mixture into prepared pan. Spread ½ cup mozzarella cheese evenly over. Layer the rest of the pasta mixture over the cheese then top with remaining mozzarella cheese. Top with panko mixture.
- Bake for 25 to 35 minutes or until topping is golden brown and pasta is heated through.
Notes
- This recipe uses pureed pumpkin, not pumpkin pie mix.
- Pureed sweet potato can be substituted-homemade or canned
- Try other pasta shapes such as farfalle (bowties) or penne.
- Use your favorite cheeses, but for best results it should have a good melting quality.
- To make ahead after baking: cover the finished casserole with foil and refrigerate. Reheat covered in a preheated 325º F oven until heated through.
- To make ahead before baking: make the recipe as written except for the breadcrumbs step. Cover the casserole with foil and refrigerate until needed. Preheat the oven to 350º F, prepare breadcrumbs, then top the casserole. Bake covered for 30 minutes. Remove foil and bake until heated through and golden brown.
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