Baked pumpkin mac and cheese in an oval white baking dish

Pumpkin Mac and Cheese

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x


This creamy and savory macaroni and cheese with a hint of pumpkin flavor is the ultimate comforting fall pasta dish!



  • 1 (16-ounce) package elbow macaroni
  • 1/3 cup unsalted butter
  • 1/3 cup all-purpose flour
  • 3 cups whole milk
  • 3/4 cup canned pumpkin (NOT pumpkin pie mix)
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 4 ounces sharp cheddar cheese, shredded
  • 4 ounces Gruyere cheese, shredded
  • 1/3 cup panko bread crumbs


  1. Preheat your oven to 375 degrees F.  Cook macaroni al dente (firm to the bite – about 1 minute before package instructed cook time) and drain.
  2. While macaroni is cooking, melt butter in a dutch oven or large pot over medium heat.  Slowly add flour, about a tablespoon at a time, while whisking until smooth.
  3. Slowly add milk, whisking frequently until mixture just starts to boil and is thickened (about 5 minutes).
  4. Stir in pumpkin, nutmeg, thyme, salt and pepper.
  5. Slowly add cheeses, one handful at a time, stirring until cheese is melted and mixture is combined.
  6. Remove from heat and add cooked and drained macaroni to cheese mixture.  Stir well to combine.  Season with additional salt and pepper, if desired.
  7. Spoon macaroni into an ungreased 2-quart baking dish.  Sprinkle evenly with bread crumbs.
  8. Bake (uncovered) for approximately 25 minutes, or until golden brown and bubbly around edges.


  • Regular bread crumbs can be substituted for panko bread crumbs.
  • Category: Pasta
  • Method: Bake
  • Cuisine: American

Keywords: pumpkin mac n cheese, baked pumpkin mac and cheese