Name: Pumpkin Mac and Cheese Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tbsp unsalted butter; 1 clove garlic, grated; 1/2 cup panko breadcrumbs; 1/2 tsp kosher salt; 1/4 tsp ground black pepper; 1/4 cup grated Parmesan cheese; 1 lb dry cavatappi pasta; Kosher salt, for pasta water and seasoning (approx. 2 tsp total); 1/4 cup plus 2 tbsp unsalted butter, divided; 6 sage leaves; 1/2 medium yellow onion, grated; 3 cloves garlic, grated, divided; 2 tbsp all-purpose flour; 1 tsp ground mustard; 1/4 tsp ground nutmeg; 1/4 tsp cayenne pepper; 2 cups whole milk; 1 (15-oz) can pumpkin puree; 8 oz fontina cheese, shredded; 8 oz smoked gouda cheese, shredded

If you’re on the hunt for a recipe that wraps the comforting creaminess of mac and cheese in a cozy autumnal hug, **Pumpkin Mac and Cheese Recipe** is exactly what you need. I absolutely love how this recipe balances the earthy sweetness of pumpkin with the rich, smoky punch of gouda and fontina cheeses—you’ll find it’s the kind of dish that turns weeknight dinners into something a little more special. Stick around, because I’m going to share everything you need to nail this recipe and some tips I’ve picked up from making it over and over.

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Why You’ll Love This Recipe

Unique Flavor Combo: Pumpkin adds a subtle sweetness and creaminess that’s just perfect for fall.
Crunchy Topping: Toasted panko breadcrumbs with garlic bring a delightful contrast to the creamy pasta.
Cheesy Perfection: A mix of smoked gouda and fontina melts beautifully for rich, gooey goodness.
Sage-Infused Butter: The browned butter with sage is my secret weapon to boost that cozy, savory depth.

A large, shallow white bowl filled with creamy macaroni and cheese made of curly pasta coated in a golden yellow cheese sauce. The dish is topped with a layer of light brown breadcrumbs and a few fried sage leaves scattered on top, adding a touch of green. The bowl sits on a colorful floral cloth on a white marbled surface, with two glasses of light brown drink in the blurred background. A woman's hand is not visible, but two forks with wooden handles lay on the fabric next to the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient here plays a crucial role, and together they create that perfect balance between creamy, savory, and slightly sweet. When shopping, look for fresh sage and quality cheeses—both really make a difference!

Unsalted butter: I like to use unsalted so I can control the saltiness throughout the recipe.
Garlic: Freshly grated garlic gives a nice punch without being overpowering.
Panko breadcrumbs: These add that light, crispy topping that I absolutely adore.
Kosher salt: Use it divided so you season every layer just right.
Ground black pepper: Freshly ground makes the biggest difference for flavor.
Parmesan cheese: For a sharp, nutty bite in the crunchy topping.
Cavatappi pasta: Its spiral shape holds onto the sauce wonderfully.
Sage leaves: Fried in butter, they infuse a fragrant warmth into the dish.
Yellow onion: Grated to melt into the sauce smoothly.
All-purpose flour: Helps thicken the sauce perfectly.
Ground mustard: Adds a subtle tang to brighten the flavors.
Ground nutmeg: A hint of warmth that complements the pumpkin.
Cayenne pepper: Just a touch to give the sauce a gentle kick.
Whole milk: Provides the creamy base for the sauce.
Pumpkin puree: The star ingredient that makes this mac and cheese special.
Fontina cheese: Melts beautifully and adds a mild creaminess.
Smoked gouda cheese: Brings smoky depth and richness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Over the years, I’ve found a few ways to tweak this Pumpkin Mac and Cheese Recipe to fit different tastes and dietary needs, and I encourage you to get creative too!

Veggie boost: Stir in some roasted butternut squash or caramelized onions for extra autumn vibes.
Dairy-free option: Use a blend of plant-based milk and vegan cheese, and swap out butter for olive oil; I tried this for a friend and it still turned out creamy and delicious!
Spice it up: Add a pinch more cayenne or a dash of smoked paprika if you like a little heat.
Herb swap: If you don’t have sage on hand, thyme or rosemary work nicely but will give a different flavor profile.

How to Make Pumpkin Mac and Cheese Recipe

Step 1: Toast the Garlic Panko Topping

Start by melting 2 tablespoons of butter in a small skillet over medium heat. Add one grated garlic clove and stir until you catch that garlicky aroma—about 30 seconds. Then toss in the panko breadcrumbs, half a teaspoon of salt, and a quarter teaspoon of black pepper. Keep stirring frequently until those crumbs turn a golden brown—this takes about 2 minutes. The smell while toasting is just irresistible. Remove the pan from heat, let it cool for a few minutes, then mix in the parmesan cheese. This topping will add the perfect crunchy texture at the end, so don’t skip it!

Step 2: Cook the Pasta Just Under Al Dente

Bring a large pot of salted water to a boil and add your cavatappi pasta. Stir occasionally and cook for about 5 to 6 minutes—just under al dente because it will keep cooking once mixed with the sauce. I like saving about half a cup of pasta water before draining; it’s magic for adjusting the sauce consistency later on.

Step 3: Brown Butter and Infuse With Sage

In the same pot, melt the remaining ¼ cup of butter over medium heat and add the sage leaves. Keep stirring until the butter turns a rich golden-brown and smells nutty—don’t walk away, this happens quickly, and that aroma is how you know you’ve hit the jackpot. Remove the sage leaves onto a paper towel so they stay crisp and to be used as garnish later.

Step 4: Build the Pumpkin Cheese Sauce

Into the browned butter, add grated onion and cook for 3 to 4 minutes until it softens and turns translucent. Stir in the remaining garlic and cook for 30 seconds more. Then whisk in the flour, ground mustard, nutmeg, cayenne, and the rest of the salt and pepper. Cook this mix for 3 to 4 minutes to get rid of the raw flour taste. Slowly pour in the milk, whisking continuously to keep the sauce smooth. Once combined, stir in the pumpkin puree and cook for about 5 minutes until the sauce thickens nicely. Remove from heat and gradually whisk in the shredded fontina and smoked gouda, adding them little by little until everything melts smoothly and the sauce is silky.

Step 5: Combine and Serve

Fold in the drained pasta, adding reserved pasta water a tablespoon at a time until every noodle is luxuriously coated. Taste and adjust salt if needed. Serve your pumpkin mac and cheese hot, sprinkled generously with the toasted panko parmesan topping and those crispy sage leaves you set aside. That final touch makes all the difference!

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Pro Tips for Making Pumpkin Mac and Cheese Recipe

Don’t Overcook Your Pasta: I used to let my pasta get too soft and regret it—keep it just shy of al dente for the best texture after baking or mixing.
Brown Butter Is Essential: The browned butter and sage combo adds a nutty warmth that lifts the dish beyond regular mac and cheese.
Add Cheese Gradually: This helps the cheese melt smoothly without clumping or separating in the sauce.
Adjust Sauce Consistency with Pasta Water: Using reserved pasta water in small amounts is my trick for a creamy sauce that clings just right.

How to Serve Pumpkin Mac and Cheese Recipe

A large white bowl filled with creamy golden yellow pasta shaped like short spirals, topped with a generous layer of fine, light brown breadcrumbs and a few crispy deep green leaves scattered on top. The bowl sits on a colorful floral cloth with shades of blue, orange, and white, placed on a white marbled surface. In the background, two clear glasses contain a light amber drink, and to the right are stacked white bowls with teal interiors. A fork and knife with wooden handles rest on the floral cloth near the bowl. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always sprinkle this dish with the crispy sage leaves and toasted garlic panko crumbs—it adds such a wonderful crunch and herbal aroma. Sometimes, a little extra parmesan dusted on top never hurts either!

Side Dishes

Serve with a bright, crisp salad like arugula with lemon vinaigrette to balance the dish’s richness, or roasted brussels sprouts to keep the fall theme strong. I’ve also paired it with simple sautéed greens for a quick weeknight dinner that feels indulgent.

Creative Ways to Present

For a special occasion, I’ve baked this mac and cheese in individual ramekins topped with extra panko and cheese until bubbly and golden. It’s fancy but easy and makes the meal feel really intentional and cozy—you could even add a sprinkle of fresh thyme for a pop of color.

Make Ahead and Storage

Storing Leftovers

I usually store my leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens as it sits, so when you’re ready to eat, just loosen it with a splash of milk or cream as you reheat.

Freezing

This pumpkin mac and cheese freezes well! I portion it out into freezer-safe containers, and when thawed, I reheat it gently on the stove with a bit of milk to bring back that creamy texture. It’s a lifesaver for busy weeks!

Reheating

Reheat over low heat on the stovetop, stirring frequently. Adding a tablespoon or two of milk helps revive the sauce’s creaminess without breaking the cheese. I avoid microwaving because it can dry the pasta out if done too quickly.

FAQs

Can I use fresh pumpkin instead of canned puree in this Pumpkin Mac and Cheese Recipe?

Absolutely! If you want to use fresh pumpkin, roast and puree it first until smooth. Keep in mind fresh pumpkin has more moisture, so you might need to cook the sauce a bit longer to thicken it properly.
What cheeses work best in Pumpkin Mac and Cheese Recipe?

The blend of smoked gouda and fontina in this recipe strikes a wonderful balance—fontina melts nicely for creaminess, and gouda brings a smoky depth. But feel free to swap fontina with mozzarella or use sharp cheddar for more tang.
Can I make Pumpkin Mac and Cheese Recipe ahead of time?

Yes! You can assemble it up to the point before adding the breadcrumbs and baking topping, then refrigerate. When ready, add the topping and bake it fresh for that perfect crust.
Is Pumpkin Mac and Cheese Recipe good for kids?

Definitely! The pumpkin adds sweetness that most kids enjoy, and the cheese sauce is mild but flavorful. You can adjust the spices down if your little ones prefer something gentler.

Final Thoughts

This Pumpkin Mac and Cheese Recipe has become a go-to comfort dish for me every fall. It’s the kind of recipe that feels hearty and indulgent, yet has this subtle seasonal twist that makes it stand out. Whether you’re making it for a family dinner or bringing something unique to Thanksgiving, it’s sure to get all the compliments. Honestly, once you try this, you’ll be coming back to it year after year. I’m so excited for you to give it a shot—treat yourself and enjoy every creamy, cheesy bite!