Cozy up to a hearty, comforting dish that combines the rich, velvety goodness of pumpkin with the classic flavors of mac ‘n’ cheese. This Creamy Pumpkin Mac ‘n’ Cheese Bake is a delightful fusion of autumn’s finest ingredients, creating a lush and indulgent casserole that’s sure to be a hit at your next family gathering or cozy night in.
Why You’ll Love This Creamy Pumpkin Mac ‘n’ Cheese Bake
Pumpkin and mac ‘n’ cheese are a match made in comfort food heaven. The natural sweetness and creaminess of the pumpkin perfectly complements the rich, cheesy goodness of the macaroni, resulting in a dish that’s both hearty and satisfying. With a golden, crispy topping and a silky, melty center, this Creamy Pumpkin Mac ‘n’ Cheese Bake is a cozy, crowd-pleasing favorite that’s bursting with bold, autumn-inspired flavors.
Ingredients
This recipe calls for a delicious blend of pumpkin puree, a variety of cheeses, and a few simple pantry staples to create a truly craveable casserole. The key ingredients include elbow macaroni, pumpkin puree, cream cheese, shredded cheddar and Parmesan cheeses, and a handful of spices and seasonings.
- 8 oz – Elbow macaroni
- 1 cup – Pumpkin puree
- 4 oz – Cream cheese, softened
- 2 cups – Shredded cheddar cheese, divided
- 1/2 cup – Grated Parmesan cheese
Ingredient Substitutions
- Pasta Shape: Use cavatappi or shell pasta instead of elbow macaroni (same cooking method)
- Dairy-free: Substitute plant-based milk and cheese alternatives for a dairy-free version
How to Make Creamy Pumpkin Mac ‘n’ Cheese Bake
Begin by preheating your oven and cooking the macaroni according to the package instructions. Drain the pasta and set it aside.
Step 1: Prep Work
Preheat your oven to 375°F (190°C). Cook the elbow macaroni according to the package instructions, then drain and set aside.
Step 2: Main Cooking Process
In a large pot or Dutch oven, melt the butter over medium heat. Whisk in the flour to create a roux, then gradually pour in the milk, stirring constantly until the mixture thickens. Stir in the pumpkin puree, cream cheese, and a blend of shredded cheddar and Parmesan cheeses, along with a pinch of nutmeg, salt, and pepper. Fold in the cooked macaroni until it’s evenly coated.
Step 3: Final Steps/Assembly
Transfer the pumpkin mac ‘n’ cheese mixture to a baking dish and top it with additional shredded cheese. Bake the casserole until it’s hot and bubbly, and the top is golden and crispy.
Step 4: Finishing Touches
For an extra indulgent touch, you can sprinkle the top with crispy bacon bits or a crunchy breadcrumb topping before baking.
Recipe Variations & Tips
- Add Veggies: Stir in diced roasted butternut squash or sautéed spinach for extra flavor and texture.
- Protein Boost: Mix in cooked Italian sausage or ground turkey for a heartier meal.
- Cheese Blend: Use a blend of sharp cheddar, Gruyère, and Parmesan for an especially rich and melty topping.
- Crunchy Topping: Sprinkle the top with crispy bacon bits or a crunchy breadcrumb topping before baking.
Serving & Storage
Serve with: a fresh salad or roasted vegetables.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Reheat: Reheat in the oven or microwave until hot and bubbly.
Make-Ahead: This casserole can be assembled and refrigerated up to 2 days in advance. Bake as directed when ready to serve.
Nutrition Information
This Creamy Pumpkin Mac ‘n’ Cheese Bake is a cozy, indulgent dish that’s packed with nutrients. Each serving provides a good source of protein, fiber, and a variety of vitamins and minerals, including vitamin A from the pumpkin. While it’s a comforting and satisfying meal, it’s important to enjoy it in moderation as part of a balanced diet.
- Serving Size: 1/6 of casserole
- Calories: 415 kcal
- Protein: 18 g
- Carbs: 38 g
- Fat: 22 g
- Sodium: 587 mg
Frequently Asked Questions
Can I make this recipe ahead of time?
Absolutely! This Creamy Pumpkin Mac ‘n’ Cheese Bake can be assembled and refrigerated up to 2 days in advance. When ready to serve, simply bake the casserole as directed.
Can I freeze this dish?
Yes, this casserole freezes beautifully. After baking, let the dish cool completely, then cover tightly and freeze for up to 3 months. When ready to serve, thaw the casserole in the refrigerator overnight and then reheat it in the oven until hot and bubbly.
Can I use fresh pumpkin instead of canned?
Definitely! You can roast and puree fresh pumpkin to use in place of the canned pumpkin puree. Just be sure to adjust the cooking time as needed, as the texture and moisture content may vary.
Is this recipe gluten-free?
To make this recipe gluten-free, simply use your favorite gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend.
Can I make this recipe vegetarian?
Yes, you can easily make this Creamy Pumpkin Mac ‘n’ Cheese Bake vegetarian by omitting the bacon topping (if using) and ensuring all the other ingredients are plant-based.
Try These Next
- Savory Pumpkin Cheese Ball Bites
- Chili Cheese Macaroni Casserole
- Pumpkin Spice Maple Bacon Cheeseburger
Creamy Pumpkin Mac ‘n’ Cheese Bake
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: 🍲 Comfort Classics & Casseroles
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Creamy Pumpkin Mac ‘n’ Cheese Bake is a delicious twist on a classic comfort food. It’s rich, cheesy, and perfect for fall!
Ingredients
8 oz elbow macaroni
2 cups pumpkin puree
2 cups shredded sharp cheddar cheese
1 cup milk
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
1/2 cup breadcrumbs (for topping)
2 tablespoons olive oil
Instructions
1. 1. Preheat your oven to 350°F (175°C).
2. 2. Cook the elbow macaroni according to package instructions; drain and set aside.
3. 3. In a large bowl, combine the pumpkin puree, cheddar cheese, milk, heavy cream, Parmesan cheese, garlic powder, onion powder, smoked paprika, and season with salt and pepper.
4. 4. Stir the cooked macaroni into the pumpkin mixture until well combined.
5. 5. Transfer the mixture to a greased baking dish, spreading it evenly.
6. 6. In a small bowl, mix the breadcrumbs with olive oil and sprinkle over the mac ‘n’ cheese.
7. 7. Bake in the preheated oven for 25-30 minutes, or until bubbly and golden brown on top.
8. 8. Remove from the oven and let it cool for a few minutes before serving.
Notes
For extra flavor, you can add cooked bacon or sausage to the mixture.
You can also substitute the cheese with your favorite type or a mix of cheeses for a different taste.
Nutrition
- Serving Size: 1 cup
- Calories: 480 kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
Keywords: pumpkin, mac and cheese, casserole, comfort food