This easy Creamy Pumpkin Macaroni and Cheese is a delicious fall side dish. It’s great straight out of the pot or you can transfer it to a baking dish and bake it with breadcrumbs! YUM!
- Cook macaroni according to package. Be sure to not overcook the macaroni or it’ll get mushy in the final dish. When the macaroni is cooked, drain and rinse with cold water to stop the cooking and prevent sticking.
- In a large pot over medium heat, add butter and shallots. Cook for 2-3 minutes until shallots soften. Then whisk in flour to form a paste. Cook for another 30 seconds.
- Slowly whisk in milk (room temp is best). The mixture will thicken as it warms. Be sure to whisk constantly to avoid lumps. When milk is whisked in completely, continue to cook sauce, stirring constantly, until it thickens. Then turn heat down to medium-low.
- Stir in pureed pumpkin, salt, pepper, and nutmeg. Add grated cheese and continue to cook sauce until cheese is melted.
- Add macaroni and stir to combine and warm the macaroni. If sauce seems too thick, add milk by the 1/4 cup to thin it out and make it creamy. Taste and season with salt and pepper to your liking.
- Serve mac and cheese straight out of the pot for the very creamy version, garnished with pumpkin seeds or crispy breadcrumbs.
- Optionally, transfer mac and cheese to a buttered baking dish, top with breadcrumbs, and bake at 400˚ F. for 15-20 minutes until the top is browned and edges are crispy.
Leftover mac and cheese keeps well in the fridge for up to a week. For best reheating, add to a pot or skillet with a splash of milk and reheat on low until creamy again OR rebake the mac and cheese at 350˚ F. until warmed through.