Creamy, comforting, and just a little unexpected, this Pumpkin Mac & Cheese blends sharp white cheddar and nutty Gruyere with silky pumpkin purée for a seasonal twist on classic comfort food. Finished with a crunchy, golden topping, it’s a fall recipe that feels special enough for entertaining but easy enough for a weeknight dinner.
If you’ve never added pumpkin to macaroni and cheese, you’re in for a surprise. The pumpkin purée adds a velvety texture and a subtle sweetness that balances beautifully with savory cheeses like Gruyere and cheddar. It’s not overpowering; more of a background note that makes the sauce creamier and richer without extra heavy cream. (Similarly, my Pumpkin Marinara Pasta with Whipped Cottage Cheese “Ricotta” shows how well pumpkin plays with savory flavors!)
Think of it as your classic mac & cheese, but elevated for fall gatherings, or even a casual dinner party where you want something familiar with a little seasonal flair. This dish is right at home on a Thanksgiving table alongside classics like Savory Butternut Squash & Sage Risotto or Boursin Mashed Potatoes.
Though it comes together quickly, it can also be made ahead, making it an ideal addition to a holiday menu. Round things about with
Key Ingredients
- Pasta. I really like cavatappi for baked pasta but any small pasta (elbow, penne, rotini, etc.) will help hold onto the sauce and keep every bite creamy.
- Pumpkin purée. Be sure to use pure pumpkin, not pumpkin pie filling.
- Gruyere. Melts into a nutty, luxurious layer of flavor.
- Sharp white cheddar. Brings bold, tangy contrast to balance the pumpkin’s sweetness.
- Butter and flour. The base for the roux that thickens the cheese sauce.
- Whole milk. Creates a smooth, creamy sauce (2% works too, but whole milk gives the best texture).
- Dijon mustard. Just a little sharpness to cut through the richness.
- Smoked paprika & nutmeg. Warm, subtle spices that highlight fall flavors.
- Panko breadcrumbs, Parmesan, thyme, butter. For that irresistible crunchy topping. See variations section below for more topping ideas.
Step by Step Instructions
Cook pasta until al dente; drain.
Bake at 375°F for 20–25 min until golden and bubbly.
Tips for Success
- Grate your own cheese. Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly. Freshly shredded Gruyere and cheddar give the creamiest sauce.
- Don’t overcook the pasta. Stop at al dente since it will bake further in the oven.
- Warm your milk. Cold milk can cause lumps in the roux. Warm milk blends smoothly.
- Balance the pumpkin flavor. If you’re worried about pumpkin tasting too strong, start with 3/4 cup instead of 1 cup. You can always stir in more.
- Avoid a grainy sauce. Add the cheese off the heat or on very low heat to prevent it from seizing and turning gritty.
Variations & Topping Alternatives
- Swap the panko topping for buttery Ritz cracker crumbs for a nostalgic flavor.
- Try pretzel crumbs for a salty crunch, or chopped walnuts or pecans for a seasonal touch.
- Make it extra decadent with a layer of cheese on top instead of breadcrumbs.
- Turn this into mini mac & cheese bites by baking in a muffin tin — perfect for cocktail parties.
FAQs
Does pumpkin mac & cheese taste sweet?
No — pumpkin purée has a mild, earthy sweetness, but the Gruyere and cheddar balance it out for a savory dish.
Can I make pumpkin mac & cheese ahead of time?
Yes. Assemble the dish without baking, cover tightly, and refrigerate for up to 24 hours. Add a few extra minutes of bake time when ready to serve.
How do I reheat leftovers without drying it out?
Cover with foil and bake at 350°F until warmed through, or reheat individual portions in the microwave with a splash of milk stirred in.
Can I freeze pumpkin mac & cheese?
Yes — though it’s best fresh, you can freeze baked mac & cheese in an airtight container for up to 2 months. Reheat covered until hot and bubbly.
What cheeses work best besides Gruyere and cheddar?
Fontina, Havarti, or Monterey Jack all melt beautifully and can be swapped in.
Make Ahead
Pumpkin Mac & Cheese can easily be prepped in advance, making it a great option for holiday menus or dinner parties. Assemble the pasta and cheese sauce in your baking dish, then cover tightly with foil and refrigerate for up to 24 hours. When you’re ready to serve, sprinkle on the breadcrumb topping and bake as directed, adding an extra 5–10 minutes to the bake time if coming straight from the fridge.
For longer storage, you can also freeze the unbaked mac & cheese (without the topping) for up to 2 months. Thaw overnight in the refrigerator, add the topping, and bake until hot and bubbly.
Storage
Refrigerate leftovers in an airtight container for 3 to 4 days. For best results, reheat gently with a splash of milk to bring back the creamy texture.
Serve It in Style
- Serve in individual mini cocottes or ramekins for a chic dinner party presentation.
- Garnish with fried sage leaves or extra fresh thyme for a holiday-ready look.
- Bake in mini muffin tins for “pumpkin mac bites” (similar to my Easy Pasta Cups) to serve at cocktail parties.
- Place the casserole dish on a wooden board surrounded by mini pumpkins and gourds for a Thanksgiving buffet.
Creamy Pumpkin Mac & Cheese
