Creamy Pumpkin Mac and Cheese

Name: Creamy Pumpkin Mac and Cheese
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 8 ounces elbow macaroni; 2 tablespoons butter; 2 tablespoons all purpose flour; 1 cup milk; 1/2 cup canned pumpkin puree; 2 cups shredded sharp cheddar cheese; 1/2 teaspoon garlic powder; 1/4 teaspoon ground nutmeg; Salt and black pepper to taste; 1/4 cup breadcrumbs; 1 tablespoon fresh sage, finely chopped

A cozy stovetop pasta dish that uses real pumpkin and sharp cheddar for a savory meal.

By Recipes By Nani· 🌍 American· August 31, 2026

recipesbynani.com

Prep

10 minutes

Cook

25 minutes

Total

35 minutes

Serves

This pumpkin mac and cheese is a favorite in my house because it is so comforting and quick to make. Since it cooks entirely on the stove, you do not have to wait for the oven to preheat or worry about long baking times. The pumpkin adds a lovely silky texture that pairs perfectly with sharp cheddar cheese.

My best tip for this recipe is to grate your cheese from a block instead of using the bagged shredded kind. The block cheese melts much smoother and keeps the sauce from getting grainy. It really makes a difference in how luxurious the sauce feels.

🧺 Ingredients

8 ounces elbow macaroni
2 tablespoons butter
2 tablespoons all purpose flour
1 cup milk
1/2 cup canned pumpkin puree
2 cups shredded sharp cheddar cheese
1/2 teaspoon garlic powder
1/4 teaspoon ground nutmeg
Salt and black pepper to taste
1/4 cup breadcrumbs
1 tablespoon fresh sage, finely chopped

👩‍🍳Instructions

1
Bring a large pot of salted water to a boil and cook the macaroni according to the package directions. Drain and set aside.
2
In the same pot, melt the butter over medium heat. Whisk in the flour and cook for about one minute until it smells nutty.
3
Slowly pour in the milk while whisking constantly so no lumps form. Cook for a few minutes until the sauce begins to thicken.
4
Stir in the pumpkin puree, garlic powder, nutmeg, salt, and pepper. Mix until smooth.
5
Turn the heat to low and add the shredded cheddar cheese, stirring until completely melted and creamy.
6
Add the cooked macaroni back into the pot and stir until every noodle is coated in the sauce.
7
In a small separate skillet, toast the breadcrumbs and chopped sage with a tiny bit of butter until golden and crispy.
8
Serve the pasta in bowls topped with the crispy sage breadcrumbs.

💡 Tips

Store any leftovers in an airtight container in the fridge for up to three days. You can add a splash of milk when reheating to bring back the creaminess. This dish is great served with a crisp green salad on the side.

#Vegetarian #Pasta #Pumpkin #Comfort Food #Easy Dinner

Made this recipe? Let us know how it went.