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Easy Pumpkin Mac and Cheese

You guys.... this easy pumpkin mac and cheese recipe is a must-try recipe! Pumpkin puree adds a taste of sweet and savory and creaminess to this cheesy macaroni. The perfect fall dinner!
5 from 52 votes
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Author: Linda Kurniadi

Ingredients

  • 16 ounce spiral pasta/ cavatappi pasta/ elbow pasta
  • 2 tablespoons unsalted butter
  • 2 cups almond milk
  • 2 tablespoons all-purpose flour
  • 2 cups fontina cheese
  • 2 cups gruyere cheese
  • 2 cups white cheddar cheese
  • 15 ounce pumpkin puree
  • 1 teaspoon cayenne pepper optional
  • Salt to taste
  • Black pepper to taste

Topping:

  • 1 cup panko bread crumbs
  • 2 tablespoons unsalted butter
  • 1 tablespoon thyme leaves

Instructions

  • Heat the oven to 425F. Butter a 9x13" dish or spray with nonstick cooking spray.
  • Bring a large pot of salted water to a boil. Cook pasta according to the direction package. Drain.
  • Melt butter in a large pot over medium heat. Add the flour, cook, whisking constantly until the butter smells fragrant and nutty.
  • Slowly pour in the milk and flour. Continue whisking until the sauce bubbles and thickens.
  • Add the cheese and pumpkin puree. Stir until the cheese has melted and the sauce is smooth. Taste the sauce and adjust with cayenne pepper,  salt and pepper.
  • Add in pasta and mix well. Transfer to a baking dish.
  • Topping: melt the butter and combine with panko and thyme leaves. Sprinkle over mac and cheese.
  • Bake in the oven for 10-15 minutes or until golden brown on top.