Creamy Pumpkin Mac & Cheese Bake

This isn't your average mac and cheese! A velvety pumpkin cheese sauce envelops tender pasta, all baked with a crunchy topping for the ultimate fall comfort food.

Prep

20 min

Cook

35 min

Total

55 min

Makes

8-10

Ingredients

Check off each one as you gather it.

• 1 pound (454 g) elbow macaroni
• 4 tablespoons (56 g) unsalted butter
• 1/2 cup (60 g) all-purpose flour
• 3 cups (720 ml) whole milk, warmed
• 1 cup (240 g) pumpkin puree
• 1 teaspoon ground sage
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon cayenne pepper (optional)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups (450 g) shredded sharp cheddar cheese, divided
• 2 cups (225 g) shredded Gruyere cheese, divided
• 1 cup (115 g) panko breadcrumbs
• 2 tablespoons (28 g) unsalted butter, melted

Instructions

1. 01

   Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish. Cook elbow macaroni according to package directions until al dente. Drain and set aside.

2. 02

   In a large saucepan or Dutch oven, melt 4 tablespoons butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, until a thick paste (roux) forms.

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Recipes and images on Devin’s Kitchen are created with the help of AI tools. Images are illustrations, and recipes are not individually kitchen-tested, so read through before you start and check labels for allergens. More about how recipes are made.