Pumpkin Mac and Cheese

5 from 7 votes

Pumpkin Mac and Cheese has a velvety pumpkin cream sauce that is full of fall flavors. The pasta casserole is easy to put together and is a great meal to make ahead.

Course Main Course

Cuisine American

Keyword mac and cheese with pumpkin, pumpkin mac and cheese, pumpkin macaroni and cheese

Prep Time 15

Cook Time 1 35

cooling time 5

Total Time 1 55

Servings servings

Calories 543kcal

Author Eileen Kelly

Equipment

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9x13 inch casserole dish
8 Quart Pasta Pot
Colander
Measuring Spoons and Cups
Whisk

Ingredients

1 pound penne pasta
2 Tablespoons unsalted butter
2 Tablespoons all-purpose flour
2 cups 2% milk whole milk can be used
15 ounces pumpkin puree see note 2
8 ounces Gouda cheese
1 teaspoon Dijon mustard
1 teaspoon black pepper
½ - 1 teaspoon Kosher Salt see note 3
½ teaspoon smoked paprika
¼ teaspoon ground nutmeg
3 Tablespoon plain panko bread crumbs optional topping

Instructions

Preheat oven to 350°F/ 177°C. Spray a 9"x13" inch baking dish with non-stick spray, and set the casserole dish aside.
Cook the pasta according to the package directions but reduce the cooking time of the pasta to 5 minutes. Use a colander to drain the pasta. Set it aside.
In a medium size saucepan, over medium heat, add butter to the pan and to melt. Add in flour and whisk together to form a rue, about 2 minutes. The flour mixture will turn a golden color.
Whisk in the milk. Continue to whisk until the mix becomes thick and bubbly. The sauce can coat the back of a spoon, about 6 to 8 minutes.
Stir in the pumpkin puree, Gouda cheese, Dijon mustard, black pepper, Kosher salt, smoked paprika, and nutmeg.
Taste the pumpkin cheese sauce, if needed, adjust any seasoning.
Add the pumpkin cheese sauce to the pasta. Mix well. Then pour the mixture into the prepared casserole dish.
Top with pasta with Panko breadcrumbs, optional. Cover casserole with foil. Bake in the preheated oven for 30 minutes. The pasta should be bubbly and cooked through.
Serve, enjoy.

Notes

Be sure to check the Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe

Note 1: Any small tube-type pasta will work nicely for this recipe.

Note 2: Please use pumpkin puree, not pumpkin pie filling. They are very different.

Note 3: Start with the least amount of salt and adjust the seasoning as you taste it. It is easier to add salt than to be too salty.

Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.

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Nutrition