Baked Pumpkin Mac and Cheese – The Schmidty Wife: Baked Pumpkin Mac and Cheese Recipe

My Cozy Fall Secret

Hello, dear. Come sit. Let’s talk about mac and cheese. It is the best hug in a bowl. But I have a secret for fall. We add pumpkin. I know, I know. It sounds funny.

My grandson made a face the first time. Then he ate three bowls. The pumpkin makes it creamy and sweet. It is not like pie. It is just cozy. Doesn’t that sound nice?

A Little Story for You

I learned this from my friend Marie. She brought it to a potluck. Everyone asked for the recipe. Her secret was the nutmeg. Just a tiny pinch.

It wakes up all the other flavors. I still laugh at that. One spice can do so much. This matters because good food is about little joys. The small details make a meal special.

Let’s Get Cooking

First, boil your pasta. Use those fun curly noodles. They hold the sauce so well. While that cooks, make the magic sauce. Melt butter, whisk in flour.

Then slowly add the milk and pumpkin. It will smell amazing. Now, the cheese! Add it bit by bit. Stir until it’s all smooth and happy.

The Crunchy Top

This is the best part. Mix breadcrumbs with a little oil. Sprinkle it over your mac and cheese. This gives you that perfect crunch.

It is like a little gift on top. Bake it until it’s golden. Fun fact: The word ‘panko’ is Japanese for ‘bread crumbs’. They stay extra crispy. Do you like a crunchy top or a soft one on your casseroles?

Why This All Matters

This dish is more than food. It is about sharing. It turns a simple dinner into a small celebration. That matters so much.

Using pumpkin is smart, too. It adds pretty color and vitamins. You are being sneaky healthy. What is your favorite cozy food to make when the weather turns cool? Tell me, I’d love to know.

Ingredients:

Ingredient	Amount	Notes
Cellentani/Cavatappi pasta	1 pound (16 ounces)
Unsalted butter	3 tablespoons
All-purpose flour	3 tablespoons
Pumpkin puree	3/4 cup
Milk	1 1/2 cups
Sharp cheddar cheese	2 cups	Shredded
Kosher salt	1/4 teaspoon
Ground nutmeg	1/4 teaspoon
Panko bread crumbs	1/3 cup
Oil	1 tablespoon

My Cozy Pumpkin Mac and Cheese

Hello, dear. Come sit at my kitchen table. I want to tell you about my favorite fall recipe. It’s mac and cheese, but with a secret. We add pumpkin! It makes the sauce so creamy and sweet. My grandson used to turn his nose up at it. Now he asks for it every October. Doesn’t that smell amazing when it bakes? Let’s make it together.

Step 1: First, get your oven nice and hot. Set it to 425° F. Grease your favorite baking dish lightly. I still use my old blue one. It makes me think of my mother. Now, boil a big pot of water. Salt it well, like the sea. Cook your pasta, but stop one minute early. It will finish cooking in the oven later.

Step 2: While the pasta dances, make the sauce. Whisk the pumpkin and milk in a bowl. It will look like a orange sunset. Melt butter in a saucepan. Whisk in the flour. This is called a roux. It thickens everything up nicely. (Hard-learned tip: Whisk constantly so no lumps form!).

Step 3: Slowly pour your sunset milk into the butter. Keep whisking! Warm it until it’s steaming. Turn the heat down low. Now, add your cheese in two parts. Let the first half melt before adding the rest. Stir in the salt and nutmeg. That nutmeg is magic. It whispers “autumn” into the pot.

Step 4: Drain your pasta. Mix it right into that gorgeous cheese sauce. Pour everything into your waiting dish. In a small bowl, mix breadcrumbs with a little oil. Sprinkle this over the top. It will get so crispy and golden. I still laugh at how I used to forget this step!

Step 5: Bake it for about 20 minutes. Your kitchen will fill with the best smell. You’ll know it’s done when the top is golden and bubbly. Let it sit for five minutes before serving. It’s too hot otherwise! Do you think the pumpkin makes it sweeter or creamier? Share below!

Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 8 servings
Category: Dinner, Side Dish

Three Fun Twists to Try

This recipe is like a good friend. It’s happy to change its outfit! Here are three ways to play. Apple & Sage: Add tiny diced apple and fresh sage to the sauce. It tastes like a harvest festival. Bacon & Onion: Top your baked dish with crispy bacon and fried onions. So crunchy and good. Spicy Kick: Stir a pinch of cayenne pepper into the breadcrumbs. It gives you a lovely little warm surprise. Which one would you try first? Comment below!

Serving It Up Just Right

This mac and cheese is a wonderful main dish. But it loves company. Serve it with a simple green salad. The crispness is perfect next to the creamy pasta. Roasted broccoli is another favorite at my table. For drinks, a cold apple cider is so refreshing. Grown-ups might like a glass of amber ale. It tastes like toasted bread and fits the season. Which would you choose tonight?

Storing Your Cozy Pumpkin Mac and Cheese

Let’s talk about keeping this cozy dish. First, let it cool completely. Then cover it tightly. It will be happy in your fridge for about four days.

You can freeze it for a future busy night. Use a freezer-safe container. It keeps for about two months. Thaw it in the fridge overnight before reheating.

To reheat, add a splash of milk. Cover it with foil. Bake at 350°F until warm and bubbly. I once forgot the splash of milk. The pasta got a little dry. A little liquid helps so much.

Batch cooking this saves a future you. It means a warm, homemade meal is always ready. That matters on tired, cold evenings. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Kitchen Hiccups

Is your sauce too thick? Just whisk in a little more milk. Go slow, a tablespoon at a time. You can always add more.

Is your sauce too thin? Let it cook a bit longer. Keep whisking over low heat. It will thicken up nicely.

Worried about bland flavor? Taste your sauce before baking. I remember when I was shy with salt. The whole dish felt shy, too. Do not be afraid to add a tiny pinch more.

Getting these right builds your cooking confidence. A well-seasoned, creamy sauce makes the whole dish sing. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use your favorite gluten-free pasta and flour. It works just fine.

Q: Can I make it ahead? A: Absolutely. Assemble the dish but do not bake it. Cover and refrigerate for a day. Add 5-10 minutes to the bake time.

Q: What cheese can I swap? A: Gouda or fontina are lovely. They melt beautifully with the pumpkin.

Q: Can I halve the recipe? A: You can. Just use a smaller baking dish. The baking time may be less.

Q: Any fun add-ins? A: Try cooked bacon or sage. A fun fact: pumpkin is technically a fruit! Which tip will you try first?

From My Kitchen to Yours

I hope this recipe brings warmth to your table. It is perfect for sharing with family. I love seeing your kitchen creations.

Please tell me all about your version. Did your family love it? Did you add your own special twist? Have you tried this recipe? Tag us on Pinterest!

Thank you for cooking with me today. I am so glad you are here. Happy cooking!

—Anna Whitmore.