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Home » Pumpkin Mac and Cheese

Pumpkin Mac and Cheese

Written on October 16, 2020

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This Pumpkin Mac and Cheese recipe features two kinds of cheese, fresh herbs, and a show-stopping parmesan-pecan breadcrumb topping.  It’s utterly deelicious!

pumpkin mac and cheese recipe cheddar gorgonzola blue cheese sage pecans whole grain

Few things say “comfort” like a plate piled high with macaroni and cheese.  And I don’t mean the boxed kind.  I mean plump noodles drenched in a rich and creamy homemade cheese sauce.  That’s the kind!

Well, ’tis the season to be pumpkin and so I’ve conjured up a truly delectable Autumn-themed mac and cheese the whole family will love!  We had a great pumpkin harvest in our garden this year and this pumpkin mac and cheese recipe is always  favorite way to use up this delicious autumn squash.

This macaroni and cheese features a pumpkin-based sauce that’s laced with two kinds of cheese:  Aged cheddar and gorgonzola.  It’s further seasoned with nutmeg and fresh sage and then topped with a simply irresistible crunchy Parmesan-pecan breadcrumb topping.  (For our gluten-free friends, use GF panko breadcrumbs.)

This recipe is a fun way to change up this classic dish and celebrate autumn!  Even our kids love this mac and cheese.  (And they never guessed there’s nearly 2 pounds of nutrition-packed pumpkin in it – SCORE!)

pumpkin mac and cheese recipe cheddar gorgonzola blue cheese sage pecans whole grain

Pumpkin Mac and Cheese Recipe

Let’s get started!

Melt the butter over medium-high heat in a large stock pot (large because we’re stirring in the noodles later) and cook the onions until soft and translucent, 5-7 minutes.  Add the garlic and cook for another minute.

Stir in the flour and cook for 2 minutes, stirring regularly.

cooking onions and garlic

Pour in the milk and heavy cream, stirring continually until the flour is dissolved.  Simmer until the the mixture is thickened.

Add the cheddar cheese and gorgonzola and simmer, stirring frequently, until melted.

adding milk cream and cheese

Add all remaining ingredients except for the noodles and stir to combine.

Let the mixture simmer for 3-4 minutes.   Add salt and pepper to taste.

add herbs spices and pumpkin

Stir in the noodles.  I used whole wheat macaroni.

Butter a deep-dish 9×13 baking dish and pour in the pasta mixture.  You can also use a regular 9×13 baking dish and make a few extra individual servings in ramekins or only make individual servings.

mix noodles in sauce and pour in baking dish

Prepare the breadcrumb topping by combing all ingredients in a medium mixing bowl and stirring until fully incorporated.

Sprinkle the breadcrumb topping evenly over the mac and cheese.

In an oven preheated to 350 degrees F, bake the Pumpkin Mac and Cheese for 30-35 minutes or until it’s bubbly and the breadcrumbs are golden brown.  Remove from oven and let sit for 5 minutes before serving.

pumpkin mac and cheese recipe cheddar gorgonzola blue cheese sage pecans whole grain

Enjoy!

pumpkin mac and cheese recipe cheddar gorgonzola blue cheese sage pecans whole grain

pumpkin mac and cheese recipe cheddar gorgonzola blue cheese sage pecans whole grain

pumpkin mac and cheese recipe cheddar gorgonzola blue cheese sage pecans whole grain

For more mac and cheese goodness try our ULTIMATE Cheeseburger Macaroni!

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pumpkin mac and cheese recipe cheddar gorgonzola blue cheese sage pecans whole grain

 

pumpkin mac and cheese recipe cheddar gorgonzola blue cheese sage pecans whole grain

Pumpkin Mac and Cheese

Kimberly Killebrew
This Pumpkin Mac and Cheese features two kinds of cheese, fresh herbs, and a show-stopping parmesan-pecan breadcrumb topping.  It's utterly deelicious!
Print Recipe
5 from 5 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Entree, Main Course
Cuisine American
Servings 8

Ingredients
 
 

  • 16 ounces cooked macaroni pasta , cooked al dente
  • 4 tablespoons butter
  • 1 small yellow onion finely chopped
  • 2 cloves garlic minced
  • 1/4 cup all-purpose flour (for GF use GF flour or thickener of choice)
  • 3 cups whole milk
  • 1 cup heavy cream
  • 2 cups shredded aged cheddar cheese
  • 3/4 cup crumbled gorgonzola
  • 30 ounces canned or fresh pumpkin puree
  • 1 1/2 tablespoons chopped fresh sage
  • 1 teaspoon Dijon mustard
  • 2 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg
  • For the Breadcrumb Topping:
  • 1 cup panko breadcrumbs
  • or gluten free panko breadcrumbs (click for link)
  • 2 tablespoons melted butter
  • 1 tablespoon chopped fresh sage
  • 1/4 cup grated Parmesan cheese
  • 1/3 cup chopped pecans
  • 1/4 teaspoon freshly ground black pepper

Instructions
 

  • Preheat the oven to 350 degrees F. Butter a deep-dish 9x13 baking dish and pour in the pasta mixture. (You can also use a regular 9x13 baking dish and make a few extra individual servings in ramekins or only make individual servings.)
  • Melt the butter over medium-high heat in a large stock pot (large because we're stirring in the noodles later) and cook the onions until soft and translucent, 5-7 minutes. Add the garlic and cook for another minute. Stir in the flour and cook for 2 minutes, stirring regularly.
    Pour in the milk and heavy cream, stirring continually until the flour is dissolved. Simmer until the the mixture is thickened. Add the cheddar cheese and gorgonzola and simmer, stirring frequently, until melted. Add all remaining ingredients except for the noodles and stir to combine. Let the mixture simmer for 3-4 minutes. Add salt and pepper to taste. Stir in the noodles.
  • Prepare the breadcrumb topping by combing all ingredients in a medium mixing bowl and stirring until fully incorporated. Sprinkle the breadcrumb topping evenly over the mac and cheese.
  • Bake on the middle shelf of the oven for 30-35 minutes or until it's bubbly and the breadcrumbs are golden brown. Remove from oven and let sit for 5 minutes before serving.
Keyword Pumpkin Mac and Cheese
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

First published on The Daring Gourmet Nov 11, 2015

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Topics include: Affiliate, All Recipes, America, Disclosure, Food, Main Dishes, North America, Pasta, Vegetarian as well as: cheese, gorgonzola, Halloween, mac and cheese, macaroni, macaroni and cheese, pasta, pumpkin, pumpkin mac and cheese, sage, Thanksgiving, vegetarian29 Comments →

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29 Responses

  1. nancy g visconti says

    November 4, 2020 at 7:26 am

    where is the heavy cream in the recipe? Can I sub chicken stock for it? Nancy

    Reply
    • Kimberly @ The Daring Gourmet says

      November 4, 2020 at 2:18 pm

      Hi Nancy, the heavy cream is added in with the milk. If you’re using chicken stock in it’s place I’d use slightly less since it’s not as thick as heavy cream.

      Reply
  2. Toni Dash says

    October 19, 2020 at 3:23 am

    Such an impressive dish!! My family really enjoyed it!

    Reply
    • Kimberly @ The Daring Gourmet says

      October 19, 2020 at 8:20 am

      So glad it was a family hit, Toni, thank you!

      Reply
  3. katerina says

    October 18, 2020 at 7:55 am

    WOW! This looks and sounds incredibly delicious!! I am so excited to try this recipe!

    Reply
  4. Erin says

    October 16, 2020 at 6:37 pm

    This Pumpkin Mac and Cheese looks absolutely delicious! Yummy!

    Reply
  5. Dorothy Reinhold says

    October 16, 2020 at 5:29 pm

    My favorite comfort food with a fall twist! I love savory pumpkin dishes.

    Reply
  6. Amanda says

    October 16, 2020 at 3:42 pm

    This sounds so good, I need to try this ASAP!

    Reply
  7. Baiba says

    November 21, 2015 at 6:14 am

    I made this last night exactly as written and it was amazingly good and delicious. Only thing is that it makes a lot – more like for 12 people. Had to bake it in two large dishes. I gave one whole dish to my DIL and her family and they loved it also.

    Reply
    • Kimberly @ The Daring Gourmet says

      November 21, 2015 at 10:12 am

      Wonderful, Baiba, I’m so glad it was a hit! Yes, it does make a lot and I used my deep-dish 9×13 casserole pan. So glad the rest of your family enjoyed it too and I really appreciate the feedback, thank you!

      Reply
  8. Colleen (Souffle Bombay) says

    November 18, 2015 at 12:14 pm

    It’s after 3pm, I have yet to eat anything other than some hummus. Now I am dripping saliva across my keyboard.! This looks scrumptious, I LOVE the addition of pumpkin!

    Reply
  9. Renee - Kudos Kitchen says

    November 17, 2015 at 5:07 pm

    This might be the best looking seasonal mac and cheese I’ve seen this year. Love the pumpkin, love the topping!

    Reply
  10. Rose | The Clean Dish says

    November 13, 2015 at 7:31 pm

    How neat that you got to carve pumpkins from your own harvest! That’ll hopefully be us next year! And, holy smokes. Pumpkin mac and cheese!! What a terrific recipe idea! I have never tried it but it just moved up to the top of my list!

    Reply
  11. Angie | Big Bear's Wife says

    November 13, 2015 at 12:15 pm

    Pumpkin mac and cheese is so good! I make it a few times a year during fall and it’s always gone super fast. I love that you bake yours!

    Reply
  12. Nutmeg Nanny says

    November 13, 2015 at 5:26 am

    I LOVE mac and cheese! Adding pumpkin to it makes it even more delicious!

    Reply
  13. Cookin Canuck says

    November 12, 2015 at 10:39 pm

    We grew pumpkin when I was growing up, and I remember how exciting it was carve one of our own for Halloween! That is one gorgeous dish of mac ‘n cheese.

    Reply
  14. Heather | All Roads Lead to the Kitchen says

    November 12, 2015 at 6:53 am

    So true – homemade mac ‘n cheese is the ultimate in comfort food. I’m dying to try this version, that gorgonzola is screaming my name!

    Reply
  15. Carolyn says

    November 12, 2015 at 6:07 am

    That looks so incredibly creamy!

    Reply
  16. Kathy @ Beyond the Chicken Coop says

    November 12, 2015 at 5:26 am

    You are right…perfect comfort food! I haven’t tried a pumpkin mac and cheese….time to give it a try! Yours looks wonderfully yummy!

    Reply
  17. Erin @ Texanerin Baking says

    November 12, 2015 at 2:06 am

    That’s so cool that you all carved pumpkins from your own harvest! :) And this looks fantastic. I love that you used whole wheat pasta!

    Reply
  18. Jennifer Stewart says

    November 11, 2015 at 7:07 pm

    you had me at gorgonzola and sage Can’t wait to throw this on my Thanksgiving table !

    Reply
  19. Sara says

    November 11, 2015 at 4:04 pm

    I think my kids would eat this too, I’m definitely going to have to give it a try! It looks like the perfect fall comfort food.

    Reply
  20. Julie @ Texan New Yorker says

    November 11, 2015 at 1:23 pm

    OMG, this looks amazing! and so comforting and perfect for cold and rainy weather. Pumpkin and cheese go surprisingly well together, don’t they?!

    Reply
  21. Adina says

    November 11, 2015 at 9:49 am

    This looks so amazing. And it’s the same with my kids, they eat and like most anything I make with pumpkin as long as it is mashed so they do not recognize it as such. I tell them is carrots, if I mention the word pumpkin,they would not eat it anymore. So weird!

    Reply
  22. Angie says

    November 11, 2015 at 8:31 am

    I love the addition of pecans and sage. This looks so delicious!

    Reply
  23. Katie @ Recipe for Perfection says

    November 11, 2015 at 7:52 am

    Love the color and the breadcrumb topping! I actually have a can of pumpkin in the pantry and I’m very tempted to make this… :)

    Reply
  24. marye says

    November 11, 2015 at 7:18 am

    You know, I haven’t made pumpkin mac and cheese yet, although I’ve seen many recipes. This is the first one that really has me looking in the pantry for the ingredients. Yum!

    Reply
    • Johanna Rijkelijkhuizen says

      October 18, 2020 at 10:29 am

      I haven’t tried it. You take about the fresh pumpkins in your garden and then you use a CAN of pumpkin?

      Reply
      • Kimberly @ The Daring Gourmet says

        October 18, 2020 at 8:46 pm

        Hi Johanna, how many of my readers do you think grow their own pumpkins? Do you? Obviously I’m going to recommend ingredients that most people have access to and homegrown pumpkins isn’t one of them.

        Reply

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