Pumpkin Mac & Cheese

This Pumpkin Mac & Cheese is a seasonal spin on a comfort classic—creamy, savory, and packed with cozy fall flavors. A simple sauce made with butter, garlic, pumpkin purée, heavy cream, and warming spices pairs perfectly with a blend of cheddar, mozzarella, and gouda. Finished in the oven for a golden top, this dish is comforting, indulgent, and loaded with cheese in every bite.

Author: These Carbs Don't Count

Category: Pasta

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4 bowls

Calories: 981 kcal per serving

Ingredients

¾ pound - pasta
⅛ - Salt
4 tablespoon - butter
3 cloves - garlic
1 cup - pumpkin purée
2 cup - heavy cream
⅛ - Salt
⅛ - Black pepper
½ teaspoon - garlic powder
½ teaspoon - onion powder
½ teaspoon - paprika
¼ teaspoon - dried parsley
¼ teaspoon - dried sage
1 cup - cheddar cheese
1 cup - mozzarella cheese
1 cup - gouda cheese
⅛ - Reserved pasta water

Instructions

Preheat oven to 350°F (175°C).
Cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water and drain.
In a large skillet over medium heat, melt butter. Add minced garlic and cook until fragrant.
Stir in pumpkin purée and mix well. Add heavy cream and whisk until combined. Bring to a simmer.
Season with salt, black pepper, garlic powder, onion powder, paprika, parsley, and sage.
Stir in cheddar, mozzarella, and gouda cheese until fully melted and smooth.
Add cooked pasta and a splash of pasta water. Stir to coat evenly and adjust consistency as needed.
Transfer to a baking dish and top with extra cheese. Bake for 15–20 minutes until golden and bubbly.
Let cool for 10 minutes before serving.