Pumpkin Mac and Cheese Recipe
Enjoy the perfect fall dish with this creamy pumpkin mac and cheese! Made with cheddar and Gruyère, this pumpkin pasta features a luxurious, decadent cheese sauce and is finished with a buttery Ritz cracker topping and fresh sage for an extra touch of fall flavor.
How to Make the Best Pumpkin Mac and Cheese
This pumpkin mac and cheese is the ultimate fall comfort food that brings together creamy, luxurious flavors in one irresistible dish. The combination of sharp cheddar and nutty Gruyère creates a velvety cheese sauce, while the pumpkin purée adds warmth and subtle sweetness without overpowering the dish. It’s the perfect balance of savory and seasonal, making it a standout main course for autumn gatherings.
What makes this recipe truly special is the buttery Ritz cracker topping that bakes to golden, crispy perfection over the creamy pasta and cheese. Fresh sage adds a sophisticated herbal note that ties all the fall flavors together beautifully. Whether you serve it straight from the pot on the stovetop or bake it in a cast-iron skillet for that rustic presentation, this mac and cheese delivers serious comfort.
This is an ideal make-ahead dish—you can assemble it earlier in the day and simply pop it in the oven when you’re ready to eat. It’s sure to become a seasonal favorite that your family will ask for year after year.
Pumpkin Mac and Cheese
Enjoy the perfect fall dish with this creamy pumpkin mac and cheese! Made with cheddar and Gruyère, this pumpkin pasta features a luxurious, decadent cheese sauce and is finished with a buttery Ritz cracker topping and fresh sage for an extra touch of fall flavor.
Ingredients
Pasta and Cheese Sauce
Topping
Instructions
Preparation
- Heat oven to 375 degrees. Bring a large pot of salted water to a boil.
- Cook the macaroni two minutes less than what the package directions dictate. Drain and reserve.
Make the Cheese Sauce
- Melt the butter in the pot over medium heat. Whisk in the flour.
- Continue to whisk constantly for two to three minutes. In the last 30 seconds, add the garlic and cook, stirring constantly.
- Slowly pour in the milk and heavy cream, whisking constantly to create a smooth mixture.
- Stir in the Dijon mustard, salt, pepper and nutmeg. Bring to a simmer.
- Turn off the heat. Stir in 1 cup Gruyère and 1 cup cheddar until melted.
- Stir in the pumpkin purée until it becomes one cohesive mixture.
- Add the cooked macaroni to the pot and stir to coat.
Bake (Optional)
- In a small bowl, stir together the crushed Ritz crackers and melted butter.
- Pour the mac and cheese into a greased 9-inch-by-13-inch baking dish or 12-inch cast-iron skillet.
- Top with the remaining ½ cup Gruyère and ½ cup cheddar and then sprinkle the Ritz cracker mixture on the cheese.
- Bake until hot and bubbly, about 20 minutes. Let the macaroni sit for five minutes before serving.
Notes
- If you prefer a stove-top Mac and cheese, serve immediately after mixing in the pumpkin purée.
- This dish is easily made ahead and reheated.