Pumpkin gives this macaroni and cheese a beautiful autumn color and a subtle earthy sweetness without turning it into a sweet dish. Sharp cheddar provides the familiar cheesy flavor, while Gruyère adds a smooth, nutty richness. A pinch of nutmeg and a little Dijon mustard deepen the sauce, and buttery breadcrumbs create a crisp topping. It is a comforting option for gatherings with children and adults alike, especially alongside ham, roast chicken, or a crunchy green salad. Bake it in a sturdy casserole dish or crock pot that can travel easily, and serve warm while the sauce is still creamy and inviting.

Ingredients

• 1 pound elbow macaroni
• 4 tablespoons butter
• ¼ cup all-purpose flour
• 3 cups whole milk
• 1 can or fresh pure pumpkin purée, 15 ounces, not pie filling
• 1 tablespoon Dijon mustard
• ½ teaspoon garlic powder
• ⅛ teaspoon ground nutmeg
• ¾ teaspoon salt, plus more for pasta water
• ½ teaspoon black pepper
• 3 cups shredded sharp cheddar
• 1 cup shredded Gruyère

Topping

• 1 cup panko breadcrumbs
• 2 tablespoons melted butter

Directions

1. Heat the oven to 375°F. Grease a 9-by-13-inch baking dish.
2. Cook the macaroni in salted water for 2 minutes less than the package directs. Drain.
3. Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute.
4. Slowly whisk in the milk. Simmer gently for 4 to 6 minutes, stirring, until slightly thickened.
5. Stir in the pumpkin, mustard, garlic powder, nutmeg, salt, and pepper.
6. Remove from the heat and stir in the cheeses until melted. Fold in the macaroni.
7. Transfer to the baking dish. Mix the panko with melted butter and scatter over the top.
8. Bake for 20 to 25 minutes, until bubbling and golden.

Tips and variations

• Shred cheese from a block for the smoothest sauce.
• Substitute additional cheddar for the Gruyère.
• If baking directly from the refrigerator, allow extra time and heat the center to 165°F.

©2026 Suzy Mottet bloomhearty.com writing, creation, and design