Pumpkin Mac & Cheese

If you’re like me, you start looking forward to Thanksgiving sometime around when your kids (or you, teacher mamas) head back to school each fall. I love scrolling through new recipes, but always revisit my tried-and-true dishes as well. There are plenty of staples on our table each year, so for 2025, I originally planned to keep it simple.

But. It’s me.
So when I asked all my lovies — my kids and the fam joining us — what their requests were and “Mac & Cheese” came up, I knew I had to invent something special for our Thanksgiving repertoire.

And because (again) it’s me, I had to run several test batches in the kitchen before welcoming this new dish onto my holiday table. It took a little experimenting, but I finally landed on the perfect version to share. I hope you love it as much as we do! So far, it’s toddler-, husband-, chef-, cousin-, and neighbor-tested and approved.

It’s easy but decadent; light but unctuous; flavorful and fall-fabulous. Here’s how to make the Pumpkin Mac & Cheese that may have just earned a permanent spot at our Thanksgiving table.

Ingredients:

• 1/2 cup (or 1 stick) of butter, divided
• 3 cloves of garlic, minced
• 1 cup plain panko breadcrumbs
• 2 tsp. salt, divided, plus more for pasta water
• 1/2 tsp. fresh ground pepper
• 1/2 cup grated parmesan
• 1 lb. pasta (I’d suggest macaroni, fusilli, or cavatappi, but it’s your call!)
• 10-15 fresh sage leaves
• 1/2 small yellow onion, finely chopped
• 2 tbsp. flour
• 1 tsp. ground mustard
• 1/2 tsp ground nutmeg
• 1/2 tsp cayenne pepper (I like to add a dash more, but again, up to you)
• 1 cup 2% milk
• 1 cup heavy cream (you can combine the two)
• 1 (15 oz.) can pumpkin puree (not pumpkin pie filling)
• 10 oz. fontina cheese, freshly shredded
• 8 oz. smoked gouda cheese, freshly shredded & divided

Directions:

Assemble Your Mise en Place

• There are quite a few ingredients to this dish, I like to measure & prepare everything before doing anything else…I don’t want my panko crumbs burning because I’m busy dicing the onion.
• Start a pot of salted water boiling (about 6 quarts). It can hang out until you’re ready to drop the pasta 😉

Gently Toast the Breadcrumbs

• melt 4 tablespoons of butter over low to medium heat. Add 1/3 of the minced garlic and cook until fragrant, stirring constantly; about 1 minute.
• Stir in the panko breadcrumbs, a 1/2 tsp. of salt and 1/4 tsp. of pepper. Stir frequently until panko is just golden- lightly toasted. (They will get an extra toast under the broiler, later)
• Remove from heat. When cooled, add in the parmesan.

Add the Pasta to Your Boiling Water

• Drop the pasta, stirring, and cook until just al dente (about 6 minutes or according to directions).
• Drain reserving 2 cups of your pasta water (you won’t need that much, but I always like to have extra on hand)

Craft the Sage Pumpkin Butter Sauce

• In the same pot you cooked the pasta, melt the remaining 1/4 cup of butter. (Dice/slice the butter before putting it over heat so you don’t overgrown it during the process)
• Once melted, add the sage leaves. Stir frequently while frying, and remove with a slotted spoon once the leaves are lightly fried and the butter is deeply golden and toasty; place sage on a paper towel to rest. (Bonus: the butter will absorb all that delicious sage flavor and really make your sauce shine!)

• Add the finely diced onion to the pot and cook in the butter until soft and translucent. Add the remaining garlic and cook until fragrant and softened, about 1 minute.
• Whisk in the flour and spices (mustard, nutmeg & cayenne, plus salt and pepper). Cook to eliminate raw flour smell & taste – about 3 minutes.

• Whisk in the milk & heavy cream a quarter cup at a time until smooth.
• Whisk in the pumpkin puree and keep cooking over medium low heat until blended and thick.

Look at that gorgeous pumpkin color!!

Time for the Cheesy Goodness!

• Remove the sauce from heat and slowly mix in your shredded cheeses about a 1/2 cup at a time. Do not rush this step! Let the warmth of the sauce melt the cheese without causing it to separate. (Reserve 2 oz. of the smoked gouda)

Final Assembly and Broil

• Preheat your oven to broil (500°)
• Add your cooked pasta into the sauce once all the cheese is melted in. Gently stir to coat the pasta, adding in pasta water about a 1/4 cup at a time to adjust consistency. You want the sauce thick, creamy, and silky.
• Pour your coated pasta into an oven safe casserole dish.
• Combine your previously toasted panko, parmesan and remaining smoked gouda and top your pasta.
• Toast your dish under the broiler until the shredded gouda is melted and breadcrumbs are nice and brow. **Watch carefully. You do not want to leave either the panko Or the dish itself in the oven too long. The breadcrumbs could burn or the sauce could separate if heated too long.**

Top with fried sage, plate, and serve!