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Pioneer Woman Pumpkin Mac and Cheese

Pioneer Woman Pumpkin Mac and Cheese - recipe card
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A decadent twist on classic mac and cheese, this dish blends creamy pumpkin puree with sharp cheddar and nutty gruyere for a rich, velvety sauce. The earthy sweetness of pumpkin pairs beautifully with the savory cheese, creating a comforting and elegant fall meal.

Ingredients

Scale
  • 8 oz (about 2 cups) elbow macaroni
  • 2 tbsp unsalted butter, divided
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese, divided
  • 1 small shallot, minced (about 2 tbsp)
  • 2 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 2 cups whole milk, warmed
  • 1 cup pumpkin puree (canned or homemade)
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt, plus more for pasta water
  • 1/4 teaspoon black pepper
  • 1 cup (4 oz) sharp white cheddar cheese, shredded
  • 1/2 cup (2 oz) Gruyere cheese, shredded

Instructions

  1. Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil over high heat. Cook the elbow macaroni according to package directions until 1 minute shy of al dente – it should be firm to the bite but not hard. Drain and toss with a small pat of butter to prevent sticking, then set aside.
  2. While the pasta cooks, make the crunchy topping. In a small bowl, melt 1 tablespoon of the unsalted butter. Add the panko breadcrumbs and 2 tablespoons of the grated Parmesan. Mix until the breadcrumbs are evenly coated, then set aside.
  3. In a large skillet or sauté pan, melt the remaining 1 tablespoon of butter over medium heat. Add the minced shallot and cook, stirring frequently, for 2-3 minutes until it becomes translucent and fragrant. Add the minced garlic and cook for another 30 seconds until aromatic, being careful not to let the garlic brown or burn.
  4. Sprinkle the flour over the shallot and garlic. Cook, stirring constantly with a wooden spoon, for 1-2 minutes. This roux should bubble gently without browning – it will thicken the sauce and prevent lumps.
  5. Slowly pour in the warm milk while whisking continuously to avoid any lumps. Continue whisking over medium heat until the mixture comes to a gentle simmer. Cook for about 3-5 minutes, stirring often, until the sauce has thickened enough to coat the back of a spoon.
  6. Reduce the heat to low and whisk in the pumpkin puree, nutmeg, cinnamon, salt, and pepper until fully incorporated. The sauce will take on a smooth, golden-orange color. Let it simmer gently for 3-4 minutes to meld the flavors.
  7. Remove the pan from the heat. Add the shredded cheddar and Gruyere in small handfuls, stirring between additions, until each batch is fully melted and the sauce is silky and smooth. Do not return to high heat, as this can cause the cheese to break and become grainy.
  8. Add the cooked macaroni to the cheese sauce and stir gently with a rubber spatula until every piece of pasta is well coated. Taste and adjust seasoning with additional salt and pepper if needed – the pumpkin adds a subtle sweetness, so balance accordingly.
  9. Pour the mac and cheese into a 2-quart baking dish (or an 8×8-inch pan) and spread it into an even layer. Sprinkle the reserved panko-Parmesan mixture evenly over the top.
  10. Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbling around the edges and the topping is golden brown. If you prefer a crispier crust, turn on the broiler for the final 1-2 minutes, watching carefully to prevent burning.
  11. Let the casserole rest for 5-10 minutes before serving. This helps the sauce set slightly and prevents burning your mouth – it will still be creamy and luscious. Garnish with additional chopped fresh parsley or thyme if desired.
  12. If you prefer to skip the oven, after combining the pasta and sauce, you can serve it immediately as a rich stovetop mac and cheese. For a baked version, follow the oven method – the panko topping creates a delightful crunch that contrasts with the creamy interior.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freeze the unbaked casserole (without the topping) for up to 2 months – thaw overnight in the refrigerator, then top with crumbs and bake as directed. To reheat individual portions: microwave at medium power in 30-second intervals, stirring in between, or reheat in a 350°F oven covered with foil for 15-20 minutes until hot. For a smoother sauce after reheating, add a splash of milk or cream.

Nutrition

Keywords: pumpkin mac and cheese, macaroni and cheese, fall pasta, casserole, baked mac and cheese, pumpkin recipe, comfort food, creamy pasta, weeknight dinner, holiday side dish

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-pumpkin-mac-and-cheese/