Go Back

Creamy Pumpkin Macaroni and Cheese

A warm, comforting dish of macaroni and cheese infused with creamy pumpkin puree, perfect for fall gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Comfort Food, Main Course
Cuisine: American, Seasonal
Calories: 850
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz elbow macaroni Cook according to package instructions.
  • 2 cups pumpkin puree Use high-quality brand or homemade.
  • 2 cups shredded cheddar cheese Provides that classic, melty goodness.
  • 1 cup milk
  • 1/2 cup cream Adds luxurious creaminess.
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • salt and pepper to taste Adjust according to preference.
  • 1/2 cup breadcrumbs (optional) For a crunchy topping.
  • 2 tbsp butter (optional for topping) Mix with breadcrumbs for topping.

Method
 

Cooking
  1. Cook the elbow macaroni according to package instructions until it reaches an al dente texture. Drain and set aside.
  2. In a large saucepan, combine the pumpkin puree, milk, cream, garlic powder, onion powder, salt, and pepper. Warm over medium heat until heated through, stirring occasionally.
  3. Reduce heat to low and stir in the shredded cheddar cheese until melted and smooth.
  4. Add the cooked macaroni to the sauce and mix until well coated.
  5. If using, mix breadcrumbs with melted butter. Pour the macaroni cheese mixture into a baking dish and sprinkle breadcrumb mixture evenly on top.
  6. Preheat oven to 350°F (175°C) and bake for 15-20 minutes until bubbly and golden brown.
  7. Serve warm and enjoy.

Notes

This recipe is great for chilly evenings and potlucks. Store leftovers in an airtight container for 3-5 days in the fridge, or freeze for 2-3 months.