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Pumpkin Mac
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5 from 1 vote

Pumpkin Mac and Cheese

Servings: 8 servings


  • 1 lb pasta (I used pumpkin zucchette)
  • 3 cups Cabot cheddar cheese shredded
  • 1 cup pumpkin puree
  • 1 1/2 cups milk
  • 2 tbsp butter
  • 2 tbsp flour
  • salt and pepper to taste
  • 1/4 cup panko breadcrumbs
  • 1/4 cup Parmesan cheese grated
  • 1 tbsp olive oil
  • 1 tsp ground sage optional


  • Bring a large pot of salted water to a boil.
  • Add pasta and cook according to the package instructions. I cooked my pasta for 8 minutes.
  • Drain and set aside.
  • In a large skillet, melt butter over medium heat.
  • Whisk in flour and cook for one minute.
  • Slowly stir in milk then add pumpkin.
  • Whisk until smooth.
  • Finally, add shredded cheese and mix until melted.
  • Remove from heat then season with salt and pepper to taste.
  • Pour cheese sauce all over the pasta and toss to coat.
  • In a small bowl mix together breadcrumbs, Parmesan cheese, and olive oil. You can also add a tsp of sage.
  • Sprinkle the breadcrumb mixture on top of the mac and cheese.
  • Serve warm and enjoy!