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Pumpkin Mac and Cheese

This is the ultimate comfort food mashup that your kids won't even realize is sneaking in extra veggies! The pumpkin adds incredible creaminess and a gorgeous golden color to your favorite mac and cheese. Trust me, once you try this version, you'll be making it all year long—not just in fall!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 pound elbow macaroni
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup pumpkin puree not pumpkin pie filling
  • 3 cups shredded sharp cheddar cheese
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon nutmeg
  • Salt and pepper to taste
  • 1/2 cup panko breadcrumbs optional, for topping

Method
 

  1. Cook the macaroni according to package directions until al dente. Drain and set aside.
  2. In a large pot over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until it forms a paste.
  3. Gradually whisk in the milk, stirring constantly to prevent lumps. Cook until the mixture thickens, about 3-5 minutes.
  4. Stir in the pumpkin puree, garlic powder, nutmeg, salt, and pepper until well combined.
  5. Remove from heat and add the shredded cheese, stirring until completely melted and smooth.
  6. Add the cooked macaroni to the cheese sauce and stir until evenly coated.
  7. For a crispy topping, transfer to a baking dish, sprinkle with panko breadcrumbs, and broil for 2-3 minutes until golden. Serve immediately and watch it disappear!