This pumpkin mac and cheese is a creamy, savory stovetop dish made with canned pumpkin and two kinds of cheddar. It’s ready in 35 minutes with no baking, heavy cream, or cream cheese required, and crispy sage breadcrumbs add a nice contrast to the creamy pasta.
Serve It Right From The Pan to Keep it Creamy
After testing this recipe, I chose to keep it as a stovetop macaroni and cheese rather than baking it, because I wanted the sauce to stay creamy and loose.
The pumpkin puree gives the sauce body and subtle earthy flavor without making it sweet. Sharp cheddar gives that familiar mac and cheese flavor, while medium white cheddar keeps the sauce creamy and balanced.
The crispy sage breadcrumbs are optional, but they are my favorite part! The contrast between the creamy pasta and the crunchy bits on top makes the dish feel complete.
The Ingredients That Make This Recipe Work
- Pumpkin Puree: Use canned pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains spices and sugar that do not belong in this savory recipe.
- Two Types of Cheddar: Sharp yellow cheddar provides the main cheese flavor and color, while medium white cheddar keeps things balanced and creamy. Feel free to replace the white cheddar with Monterey Jack or Colby Jack cheese. Monterey Jack creates a milder sauce, while Colby Jack adds more cheddar flavor and a slightly warmer color. Freshly shred the cheeses so that they melt smoothly.
- Whole Milk: I only tested this with whole milk, as I knew that it would give me the right creamy consistency. Allow the milk to come to room temperature before making the sauce; it will incorporate with the roux more easily this way.
- Dijon Mustard: Dijon strengthens the cheddar flavor without making the sauce taste strongly of mustard.
- Nutmeg: Use just ⅛ teaspoon ground nutmeg to add warmth to the sauce.
- Sage Breadcrumbs: Fresh sage leaves and panko breadcrumbs are toasted in butter until golden brown, in a separate pan so that they stay crisp rather than absorbing moisture from the cheese sauce. Sprinkle them over the finished dish right before serving.
How to Make Pumpkin Mac and Cheese
(The full recipe, including photos and ingredient amounts, is in the recipe card below)
- Cook the macaroni in boiling salted water until it’s done, according to the package directions. Drain the pasta and set it aside.
- Toast the sage and panko breadcrumbs in butter, then transfer the mixture to a bowl.
- Start the sauce. Wipe the pan clean and make a roux by melting butter and whisking in the flour. Then gradually whisk in the milk, the pumpkin puree, and the seasonings. Cook for 2-3 minutes until the sauce is smooth and lightly coats the back of a spoon.
- Add cheese. Remove the skillet from the heat, and add a handful of cheese at a time, stirring well after each addition until the cheese is melted. Continue this until all the cheese is added and the sauce is smooth.
- Stir in the drained macaroni until it’s evenly coated with the pumpkin cheese sauce. Spoon the sage breadcrumbs over the top and serve immediately.
Keeping the Cheese Sauce Smooth
- Start with freshly shredded cheese. Packaged shredded cheese contains added starches that can keep the sauce from melting as smoothly.
- When making the sauce, follow the steps in the recipe, starting with a butter and flour roux that’s cooked for just about 1 minute. There’s no need to brown the roux for this type of sauce.
- Stir in the room-temperature milk first to combine it with the roux and allow it to thicken, then add the pumpkin. Don’t add the cheese until this pumpkin cream has thickened and you’ve removed it from the heat.
- Add the shredded cheese gradually until the sauce is smooth. Note that the sauce will thicken more as it sits, but if it seems too thick, you can stir in a small splash of milk before serving.
What to Serve With Pumpkin Mac and Cheese
This dish is rich and creamy, so it will pair best with lighter veggie sides like a crisp green salad, roasted broccoli, or green beans, or with lean proteins such as roast chicken, turkey breast, or pork chops.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Pumpkin Mac and Cheese
This creamy pumpkin mac and cheese combines tender elbow macaroni with a smooth pumpkin sauce made with two kinds of cheddar. Crisp sage breadcrumbs add a buttery, savory topping that works well with the rich cheese sauce.
Servings
This creamy pumpkin mac and cheese combines tender elbow macaroni with a smooth pumpkin sauce made with two kinds of cheddar. Crisp sage breadcrumbs add a buttery, savory topping that works well with the rich cheese sauce.
Equipment
- Large pot
- Colander
- Large deep skillet or saucepan
- Small bowl
- Wooden spoon or silicone spatula
- cutting board
Ingredients
For the Pasta
- 12 ounces (340 g) elbow macaroni or any other short pasta
- 2 teaspoons fine sea salt for the pasta water
For the Sage Breadcrumbs
- 2 tablespoons (28 g) unsalted butter
- 1 tablespoon (3 g) finely chopped fresh sage
- ¾ cup (45 g) panko breadcrumbs
- ¼ teaspoon fine sea salt
For the Pumpkin Cheese Sauce
- ¼ cup (57 g) unsalted butter
- 2 small garlic cloves about 2 teaspoons, minced
- ¼ cup (30 g) all-purpose flour
- 2 cups (480 ml) whole milk at room temperature
- 1 cup (245 g) pure canned pumpkin puree
- 1 teaspoon (5 ml) Dijon mustard
- ⅛ teaspoon ground nutmeg
- ½ teaspoon fine sea salt plus more if needed
- ¼ teaspoon ground black pepper
- 4 ounces (113 g) sharp yellow cheddar cheese freshly shredded
- 4 ounces (113 g) medium white cheddar cheese freshly shredded
Instructions
- Bring a large pot of water to a boil. Stir in the salt.
- Add the macaroni and cook according to the package directions, until it's al dente, or slightly softer if you prefer.
- Drain the macaroni well. Set it aside while you prepare the topping and sauce.
- Melt 2 tablespoons (28 g) of butter in a large deep skillet over medium heat. Add the sage and cook for about 15 seconds.
- Add the panko breadcrumbs and ¼ teaspoon (0.16 g) salt. Cook for 3 to 5 minutes, stirring frequently, until crisp and evenly golden.
- Transfer the breadcrumbs to a small bowl. Carefully wipe the skillet clean.
- Melt ¼ cup (57 g) of butter in the skillet over medium heat. Add the garlic and cook for 30 seconds, stirring constantly.
- Add the flour and whisk continuously for 1 minute. The mixture should be smooth and bubbling without becoming browned.
- Slowly pour in the milk while whisking constantly. Cook for 3 to 5 minutes, whisking frequently, until the sauce begins to thicken.
- Whisk in the pumpkin puree, Dijon mustard, nutmeg, salt, and ground black pepper. Cook for 2 to 3 minutes, whisking frequently, until the sauce is smooth and lightly coats the back of a spoon.
- Remove the skillet from the heat.
- Add both cheeses a handful at a time. Stir after each addition until the cheese is completely melted and the sauce is smooth.
- Add the drained macaroni. Stir until the pasta is evenly coated with the pumpkin cheese sauce.
- Divide the mac and cheese among serving bowls. Spoon the sage breadcrumbs over each serving and serve immediately.
Notes:
- Use pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
- For the smoothest sauce, buy blocks of cheese and shred them shortly before cooking. Packaged shredded cheese often contains starches that can affect how it melts.
- Remove the skillet from the heat before adding the cheese. Excessive heat can cause the sauce to become grainy or oily.
- The sauce thickens as it stands. Stir in 1 to 2 tablespoons (15 to 30 ml) of milk or pasta water as needed to loosen it.
- Cheddar cheese varies in saltiness. Taste the finished sauce before adding more salt.
- Monterey Jack or Colby Jack can replace the medium white cheddar in the same amount. Monterey Jack creates a milder sauce, while Colby Jack adds more cheddar flavor and a slightly warmer color.
- Store the mac and cheese and breadcrumbs in separate airtight containers in the refrigerator for up to 4 days.
- Reheat the mac and cheese gently on the stovetop or in the microwave. Stir in a small amount of milk as needed, then add the breadcrumbs after reheating.
- Reheat the breadcrumbs in a dry skillet over medium heat for 1 to 2 minutes if they have softened.
Nutrition Information
Serving: 1cup, Calories: 435kcal, Carbohydrates: 45g, Protein: 16g, Fat: 21g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.3g, Cholesterol: 58mg, Sodium: 532mg, Potassium: 294mg, Fiber: 3g, Sugar: 6g, Vitamin A: 5415IU, Vitamin C: 2mg, Calcium: 308mg, Iron: 2mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Leave a Review!