Pumpkin Spice Mac and Cheese

Capturing the best of fall flavors, this recipe for pumpkin spice mac and cheese is sure to please all of your senses.

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 This pumpkin spice mac and cheese is something special. The dish is oh so savory, with the perfect blend of autumn spices and a creamy sauce that has just the right amount of pumpkin flavor, making it the perfect complement to the cheesy pasta. 

Pumpkin Spice Mac and Cheese Ingredients

Substitutions and Additions

SEASONING: You can add additional herbs and seasoning, such as chopped fresh sage, mixed in or sprinkled as a garnish over the top

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CHEESE: Other cheese variations that would work well with these flavors include fontina or Gruyere.

PASTA: You can use classic elbow pasta or if you like something a little thicker and more substantial, swap it for corkscrew pasta, known as cavatappi or cellentani. 

How to Make This Pumpkin Spice Mac and Cheese Recipe

STEP ONE: Preheat the oven to 350°F.

STEP TWO: Cook the dry macaroni noodles until al dente in a large pot of salted, boiling water according to the package instructions. Drain and set aside.

STEP THREE: Melt butter in a large saucepan or skillet over medium heat.

STEP FOUR: Add the flour and pumpkin pie spice. Stir and cook with a rubber spatula for 1 to 2 minutes until the mixture is bubbly and beginning to brown slightly.

STEP FIVE: Adding just a little at a time, slowly whisk in the milk and simmer until the mixture begins to thicken.

STEP SIX: Whisk in the pumpkin puree.

STEP SEVEN: Add half of the grated cheese to the sauce mixture (¼ cup at a time), whisking between each addition until the cheese is melted and smooth.

STEP EIGHT: Remove the sauce from the heat and season with salt and pepper to taste.

STEP NINE: In a greased 9×13 glass baking dish, sprinkle a handful of the remaining cheese across the bottom.

STEP TEN: Layer ½ of the macaroni, ½ of the sauce, and half of the remaining cheese, and then repeat with a final layer of macaroni, sauce, and cheese.

STEP ELEVEN: Bake for 35 to 40 minutes or until the mac and cheese is beginning to brown on the top and is bubbly.

STEP TWELVE: Serve immediately.

How To Serve

This creamy mac would be the highlight of your autumn menu. Add a homemade Caesar salad and fresh buttery garlic bread on the side to complete your meal. Keep the pumpkin theme going by adding a creamy pumpkin delight for dessert.

For another spin on mac and cheese, try our buffalo chicken mac and cheese or million dollar mac and cheese. They both offer something a little different yet just as cozy and comforting as the original.

MORE MAC AND CHEESE RECIPES

Side Dishes

Bacon Mac and Cheese

Meatless Dinner Ideas

Cauliflower Mac and Cheese

Storage

IN THE FRIDGE: Store pumpkin mac in an airtight container in the refrigerator for up to 5 days.

IN THE FREEZER: Store leftover macaroni and cheese in the freezer for up to a month in an airtight container.

Pumpkin spice season calls for a fun new twist on a classic. The pumpkin gives this pumpkin mac and cheese dish a slight sweetness and richness, while the spices add a touch of warmth and earthy tones of flavor.

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Pumpkin Spice Mac and Cheese

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Capturing the best of fall flavors, this recipe for pumpkin spice mac and cheese is sure to please all of your senses.

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8

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Ingredients

  

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• 1 pound small elbow macaroni, cooked and drained
• ¼ cup salted butter
• 4 tablespoons all-purpose flour
• 1 teaspoon pumpkin pie spice
• 2½ cups whole milk
• 1 cup pumpkin puree
• 16 ounces medium cheddar cheese, grated
• Salt and black pepper, to taste

Instructions

 

• Preheat the oven to 350°F.
• Cook macaroni in a large pot of salted, boiling water according to the package instructions. Drain and set aside.
• Melt butter in a large saucepan or skillet over medium heat.
• Add the flour and pumpkin pie spice. Stir and cook with a rubber spatula for 1 to 2 minutes until the mixture is bubbly and beginning to brown slightly.
• Adding just a little at a time, slowly whisk in the milk and simmer until the mixture begins to thicken.
• Whisk in the pumpkin puree.
• Add half of the grated cheese to the sauce mixture (¼ cup at a time), whisking between each addition until the cheese is melted and smooth.
• Remove the sauce from the heat and season with salt and pepper to taste.
• In a greased 9×13 glass baking dish, sprinkle a handful of the remaining cheese across the bottom.
• Layer ½ of the macaroni, ½ of the sauce, and half of the remaining cheese, and then repeat with a final layer of macaroni, sauce, and cheese.
• Bake for 35 to 40 minutes or until mac and cheese is beginning to brown on the top and is bubbly.
• Serve immediately.

Notes

• It’s best to grate your own cheese rather than use the pre-grated version in the bag. That’s because it usually has a preservative on it, which means it doesn’t melt quite as well.
• For quicker prep, you can mix together the macaroni and cheese sauce in one big pot and then spread it into the casserole dish and top with cheese, rather than layering the ingredients.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your mac and cheese at the lower end of the recommended baking time.

Nutrition

Calories: 550kcal | Carbohydrates: 53g | Protein: 25g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 81mg | Sodium: 452mg | Potassium: 350mg | Fiber: 1g | Sugar: 5g | Vitamin A: 5636IU | Vitamin C: 1mg | Calcium: 529mg | Iron: 3mg

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