The ultimate comfort food, this Pumpkin Cheddar Mac and Cheese is the perfect way to add a pumpkin twist to this dinner that is perfect for cold, chilly nights.
Originally posted December 17, 2011 – I thought I’d remake this old favorite (along with a video!) because I’m totally in that fall mood, and nothing says cold weather like this Pumpkin Cheddar Mac and Cheese! This is actually super simple to make, and makes a great, hearty meatless meal. (You can also swap out the chicken stock for vegetable stock to make it vegetarian!)
If you are a pumpkin lover, you are sure to love this twist on mac and cheese just like I do!
The original post from 2011 follows:
Is it just me, or does it seem like pumpkin starts making a huge showing when the first signs of fall hit, but then you basically don’t hear about it anymore after Thanksgiving? I’m just here to tell you that I think this is just wrong. I don’t know about you, but we usually have pumpkin pie on the Christmas table. And I still see those little sugar pumpkins when I go to the grocery store. So I hope it’s not taboo, because I think that pumpkin should have a little more time in the limelight than a mere 5 or 6 weeks.
So I’m bringing you this Pumpkin Cheddar Mac and Cheese. Pumpkin, because I think it is wonderful, and it is still very seasonal, and because I’ve had this recipe bookmarked for a long time now and wanted to try it out. And mac and cheese, because what better comfort food is there to battle through this cold weather?
I did go into this recipe cautiously. After reading through the online reviews, and seeing quite a few negative reviews, I was prepared to say that this wasn’t a favorite. But I’m glad I decided to try this for myself, because I loved it. Way more than I thought I would. I even loved the leftovers, which mac and cheese leftovers are usually hit or miss with me. I loved the depth that the pumpkin brought, and the hint of spices. And of course, the cheese!! I would totally, totally make this again, and enjoy every bite of it!
Check out these other takes on Mac and Cheese:
Stovetop Sausage Mac and Cheese
PIzza Mac and Cheese
BLT Baked Mac and Cheese
See how to make this Pumpkin Cheddar Mac and Cheese here:
Pumpkin Cheddar Mac and Cheese
Ingredients
- 1 pound whole wheat penne
- 1/4 cup butter
- 3 rounded tablespoons all-purpose flour
- 1 cup chicken stock substitute vegetable stock to make it vegetarian
- 2 tablespoons honey
- 2 cups milk
- 1 teaspoon ground mustard
- 1/2 teaspoon allspice
- pinch of cayenne pepper
- freshly grated nutmeg to taste
- salt and pepper to taste
- 1 15 oz can pumpkin puree
- 2 1/2 cups shredded sharp cheddar cheese divided
- paprika for sprinkling
- chopped parsley for garnish
Instructions
- Bring a large pot of water to a boil. Salt generously, then add the pasta and cook until al dente. Drain and reserve.
- Meanwhile, melt the butter in a large skillet. Whisk in the flour and cook for a minute. Whisk in the chicken stock and cook until it has reduced down. Whisk in the honey, followed by the milk. Season with the mustard, allspice, cayenne pepper, nutmeg, salt and pepper. Cook, stirring often, until it is thickened enough to coat the back of a spoon. Taste and adjust the seasonings, if desired.
- Preheat the broiler.*
- Whisk the pumpkin puree into the mixture. Stir in one cup of the cheese until melted, then stir in one more cup of the cheese. Add the drained pasta to the sauce and stir to combine. Pour the mixture into a large 13x9-inch casserole dish. Sprinkle the remaining 1/2 cup of cheese over the top. Sprinkle with paprika.
- Broil until the cheese is melted and bubbling. Garnish with parsley before serving.
kurt says
The ground mustard is left out of the recipe. I’m assuming it goes in when the other spices are added?
Deborah says
Yes – thanks for catching that! I have updated the recipe.
Yamir says
We had it today And it was delicious. I’m soo happy that my 10 year old liked them, Its really hard to give him vegetables.
Thanks!!!!
Deborah says
Thank you so much for letting me know – I love to hear that!!
francesca says
Hopping on the pumpkin bandwagon, love this idea !
Jessica says
I want to make this for a fall party coming up, but I don’t want to cook the entire thing at the hostess’ house. Any suggestions on where to stop in the preparation? It would be ideal to just do the broiling at her house…Thank you!
Deborah says
I would probably prepare up to the broiling, and depending on how far away you are, putting it in a 350F oven to warm it up completely, then broiling if the cheese needs some extra melting.
Jennifer Frock says
I just made this using some of my homegrown organic pumpkins. A bit more work to roast it and cut it up to puree but totally worth it! I was a little skeptical about this recipe, but it is sooo good. Yummy and healthy. I used shells instead. Yay for veggies in classics:)
MelkinWI says
Just wondering if anyone had made this with regular (not whole wheat) pasta? I am intrigued, but worried the pumpkin may be too strong especially if I do not have the whole wheat pasta.
Deborah says
@MelkinWI, I have only tried it with the whole wheat, but I would be curious to see how it is with regular, too. Let me know if you try!
kitchen flavours says
Your pumpkin mac n cheese looks delicious! I love pumpkin and I know for sure that I would love this!
I’ve just linked a chili recipe of Rachael’s. Thanks for hosting, have a lovely day!
Cookie and Kate says
Honey and pumpkin in mac and cheese? I’m intrigued!
modernworkinggirl says
Living in England, I struggle to find canned pumpkin. I have two prized cans in my pantry I’ve squirrelled away…I’m thinking this recipe might be a worthy use of one of them!!
Jules says
Wow! Looks delicious! So gooey and cheesy!!!!
Katrina says
This sounds so yummy! Love this 🙂
Joanne says
Is it fate or just a lucky coincidence that I have 2 cups of pumpkin puree leftover in my fridge? Perhaps a bit of both.
I plan on cooking with pumpkin/winter squash until at LEAST May. So don’t worry…you’re not alone!
Chels R. says
I made this pasta dish a few years ago and it was really good!
Bev Weidner says
These photos are PERFECTION. They just made my stomach growl so hard my body shook.
mrsblocko says
I’ve made a version this before and thought it was a bit too pumpkin-y. We’re not the biggest fans of squash/pumpkins in our house though. If you like sneaking in veggies to your food, cut the pumpkin down to a cup and you won’t even taste it.
order says
Great
Nisrine M. says
As a lover of both mac and cheese and pumpkin, I think this would make me very happy. Pretty photos too. Thanks.