Creamy Pumpkin Mac and Cheese with Smoked Gouda

A white bowl of pumpkin mac and cheese with mixed yellow and green pasta in a golden pumpkin cheese sauce, topped with freshly grated parmesan, styled with two small orange pumpkins, a toasted roll, and dried baby's breath on a gold gingham linen.

5 from 1 vote

Creamy Pumpkin Mac and Cheese with Smoked Gouda

This pumpkin mac and cheese recipe is a stovetop fall dinner made with smoked Gouda, extra sharp cheddar, pumpkin puree, and a bacon fat roux for a velvety, deeply savory sauce ready in 30 minutes. This is a cottage kitchen autumnal pasta dish that earns its place on the dinner table every single year.

Prep Time15

Cook Time15

Total Time30

Course: Dinner, lunch

Cuisine: American

Servings:

Calories: 375kcal

Author: Emily Rider

Equipment

1 Large pot
1 large saucepan
1 Whisk
1 Wooden spoon
1 Box grater
1 Colander

Ingredients

1 pound elbow macaroni 454 grams (or shell pasta or rotini)
1 cup pumpkin puree 245 grams (pure pumpkin, not pumpkin pie filling)
2 cups whole milk 454 grams
2 tablespoons bacon fat 28 grams (or unsalted butter)
½ cup all-purpose flour 60 grams 1½ cups smoked gouda, 170 grams (freshly grated, block form)
1 cup extra sharp cheddar 113 grams (freshly grated)
1½ teaspoons fine sea salt 9 grams
½ teaspoon black pepper 1 gram (freshly ground)
¼ teaspoon cayenne pepper 1 gram (optional)

Instructions

Cook the pasta – Bring a large pot of generously salted water to a boil. Cook macaroni until just al dente, about 8 to 10 minutes. Reserve 1 cup pasta water before draining. Drain and set aside.
Make the roux – Melt bacon fat in a large saucepan over medium-low heat. Add flour and stir constantly for 1 to 2 minutes until smooth and slightly golden.
Build the sauce – Gradually pour in milk in a slow steady stream, whisking constantly. Whisk over medium-low heat until thickened and smooth, about 3 to 4 minutes.
Add pumpkin and cheese – Stir in pumpkin puree, smoked gouda, and extra sharp cheddar. Stir over medium-low heat until both cheeses are fully melted and sauce is glossy. Season with salt, pepper, and cayenne if using.
Fold in pasta – Add drained pasta and fold gently until every noodle is evenly coated. Add reserved pasta water a splash at a time if sauce is too thick.
Serve – Serve immediately topped with extra shredded gouda, crumbled bacon, or a brown butter sage drizzle.

Notes

Grate cheese fresh – Pre-shredded cheese contains anti-caking agents that prevent smooth melting and produce a grainy sauce. Always grate from block.

Keep heat at medium-low – High heat causes dairy sauces to break and separate. Medium-low throughout produces a smooth, velvety result.

Reserve pasta water – Add a splash if the sauce thickens too much after folding in the pasta.

Serve immediately – Stovetop mac and cheese thickens quickly as it sits. Serve the moment the pasta is folded into the sauce.

Nutrition