This pumpkin spice mac and cheese recipe is creamy and has all of the traditional mac and cheese flavor, but with hints of savory pumpkin making it a perfect fall side dish.
Cook macaroni in a large pot of salted, boiling water according to the package instructions. Drain and set aside.
Melt butter in a large saucepan or skillet over medium heat.
Add the flour and pumpkin pie spice. Stir and cook with a rubber spatula for 1-2 minutes until the mixture is bubbly and beginning to brown slightly.
Adding just a little at a time, slowly whisk in the milk and simmer until the mixture begins to thicken.
Whisk in the pumpkin puree.
Add half of the grated cheese to the sauce mixture (¼ cup at a time), whisking between each addition until the cheese is melted and smooth.
Remove the sauce from the heat and season with salt and pepper to taste.
In a greased 9x13 glass baking dish, sprinkle a handful of the remaining cheese across the bottom.
Layer ½ of the macaroni, ½ of the sauce, and half of the remaining cheese, and then repeat with a final layer of macaroni, sauce, and cheese.
Bake for 35-40 minutes or until mac and cheese is beginning to brown on the top and is bubbly.
Serve immediately.
Notes
Storage: Store in an airtight container in the refrigerator for up to 5 days.Notes:
You can add additional herbs and seasoning, such as chopped fresh sage (mixed in or sprinkled as a garnish over the top.)
Other cheese variations that would work well with these flavors include fontina and/or Gruyere.
The pumpkin spice flavors are not overpowering; they give this classic cheddar mac and cheese some warm, earthy tones of flavor.
For quicker prep, you can mix together the macaroni and cheese sauce in one big pot and then spread it into the casserole dish and top with cheese - rather than layering the ingredients.