Pumpkin Mac and Cheese

🎃Why You'll Love This Halloween Recipe

It's the rare 'hidden veggie' dinner that needs no hiding — the pumpkin genuinely makes the sauce silkier. Serve it in a hollowed pumpkin for Halloween and watch it disappear.

🧺Ingredients for Pumpkin Mac and Cheese

• 1 lb elbow macaroni
• 4 tbsp butter
• 1/4 cup flour
• 3 cups whole milk, warmed
• 1 cup pumpkin puree
• 3 cups shredded sharp cheddar
• 1 cup shredded Gruyère (or Monterey Jack)
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 cup panko + 2 tbsp melted butter (topping, optional)

👩‍🍳How to Make Pumpkin Mac and Cheese Step by Step

1. Boil the macaroni in well-salted water until just shy of al dente. Drain.
2. Melt the butter in the same pot, whisk in the flour, and cook 1 minute.
3. Slowly whisk in the warm milk; simmer 3-4 minutes until slightly thickened.
4. Whisk in the pumpkin puree, Dijon, garlic powder, paprika, salt, and pepper.
5. Off the heat, stir in the cheeses a handful at a time until melted and silky.
6. Fold in the pasta. For a baked version, top with buttered panko and broil 2-3 minutes until golden.

🍂Halloween Party Serving Ideas

Serve in mini pumpkins for Halloween dinner parties, with a crisp apple slaw on the side to cut the richness.

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❓Frequently Asked Questions

Can you taste the pumpkin?

Just a whisper of sweetness — mostly it makes the sauce incredibly creamy. Pumpkin skeptics never notice.

Can I make it gluten-free?

Yes — use gluten-free pasta and swap the flour for a 1:1 gluten-free blend or 2 tbsp cornstarch.

How do I reheat leftovers?

Splash in a little milk and warm gently on the stove, stirring — the sauce comes right back.

Can I bake it ahead?

Assemble without the panko, refrigerate up to 2 days, then top and bake at 375°F for 25 minutes.