Baked Pumpkin Mac and Cheese with Crispy Topping – Must-Try Recipe

There are comfort foods, and then there is baked mac and cheese,the golden crown of cozy meals. But when you fold velvety pumpkin puree into the sauce, it transforms into something far more extraordinary: creamy, nutty, subtly sweet, and luxuriously rich without being heavy. This Baked Pumpkin Mac and Cheese with Crispy Topping is the perfect marriage of indulgence and sophistication, giving you all the nostalgia of childhood macaroni with the refinement of a seasonal centerpiece.

Ingredients List

• 12 oz elbow macaroni (or short pasta of choice)
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk, warmed
• 1 cup pumpkin puree (unsweetened)
• 1 cup sharp cheddar cheese, shredded
• 1 cup Gruyère cheese, shredded (or fontina for milder flavor)
• ½ tsp nutmeg, freshly grated
• ½ tsp smoked paprika
• Salt and freshly ground black pepper, to taste
• ½ cup panko breadcrumbs
• 2 tbsp olive oil
• 2 tbsp grated Parmesan cheese
• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)

Step-by-Step Instructions

Cook the pasta

Bring a large pot of salted water to a boil and cook pasta until just al dente. Drain and set aside, reserving a splash of pasta water.

Make the roux

In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until golden and nutty.

Build the sauce

Slowly whisk in warmed milk, ensuring no lumps form. Simmer until slightly thickened, about 3–4 minutes. Stir in pumpkin puree, nutmeg, smoked paprika, salt, and pepper.

Add the cheeses

Lower the heat and stir in cheddar and Gruyère until silky and smooth. Adjust seasoning and add a splash of pasta water if needed for creaminess.

Combine with pasta

Fold cooked pasta into the sauce until every piece is coated. Transfer mixture into a buttered baking dish.

Prepare the topping

In a small bowl, mix panko breadcrumbs, olive oil, Parmesan, and thyme until evenly coated. Scatter generously over the pasta.

Bake to perfection

Bake in a preheated oven at 375°F (190°C) for 20–25 minutes until the top is golden brown and crisp. Let it rest for 5 minutes before serving.

Cook Time

• Prep: 15 minutes
• Cook: 40 minutes
• Total: 55 minutes

Servings

4–6 servings

Nutritional Information (approx. per serving)

• Calories: 480
• Protein: 18g
• Carbohydrates: 45g
• Fat: 25g
• Fiber: 4g
• Calcium: 30% DV

Storage Instructions

• Refrigeration: Store cooled leftovers in an airtight container for up to 3 days.
• Freezing: Freeze portions in freezer-safe containers for up to 2 months. Reheat covered in the oven or microwave until warmed through.
• Re-crisp topping: If reheating in the oven, broil for 2 minutes after warming to restore the crunch.

Suggestions

• Add sautéed mushrooms, caramelized onions, or crispy pancetta for depth and texture.
• For a spicier kick, mix in a pinch of cayenne or a dash of hot sauce.
• Make it kid-friendly by using only cheddar and reducing spices.
• Garnish with fresh sage or parsley for a fragrant, colorful finish.

Seasonal Relevance

Pumpkin mac and cheese is at its best in autumn, when pumpkin season peaks and cooler weather calls for hearty, warming dishes. It’s also an elegant side dish for Thanksgiving, a cozy family dinner in October, or even a standout addition to a holiday potluck. This dish bridges rustic comfort with seasonal sophistication.

Conclusion

This Baked Pumpkin Mac and Cheese with Crispy Topping is more than just a twist on a classic,it’s the ultimate seasonal upgrade. Creamy, cheesy, and slightly sweet with a nutty depth, it balances indulgence with finesse. The crispy golden topping seals the deal, making it a recipe worth revisiting every fall. A must-try dish that proves pumpkin belongs just as much in savory meals as it does in pies.

FAQs

Can I make this gluten-free?
Yes, simply use gluten-free pasta and substitute the all-purpose flour with a 1:1 gluten-free flour blend. Use gluten-free breadcrumbs for the topping.

What cheese can I substitute if I don’t have Gruyère?
Fontina, Havarti, or even Monterey Jack work beautifully if you prefer a creamier, milder flavor.

Can I prepare this dish ahead of time?
Absolutely. Assemble the pasta and sauce in the baking dish, cover, and refrigerate up to 24 hours ahead. Add the breadcrumb topping right before baking.