Roasted Garlic Pumpkin Mac Cheese (Printable)

Creamy macaroni with roasted pumpkin and garlic, melded with rich cheeses and warming spices for autumn comfort.

# Components:

→ Vegetables

01 - 1 small sugar pumpkin (approximately 2 pounds), peeled, seeded, and cubed
02 - 1 head garlic
03 - 2 tablespoons olive oil

→ Pasta

04 - 12 ounces elbow macaroni or preferred pasta shape

→ Cheese Sauce

05 - 2 tablespoons unsalted butter
06 - 2 tablespoons all-purpose flour
07 - 2 cups whole milk
08 - 1 cup shredded sharp cheddar cheese
09 - 1 cup shredded Gruyère cheese
10 - 1/4 teaspoon ground nutmeg
11 - 1/2 teaspoon smoked paprika
12 - Salt and freshly ground black pepper, to taste

→ Topping (Optional)

13 - 1/2 cup panko breadcrumbs
14 - 2 tablespoons grated Parmesan cheese
15 - 1 tablespoon melted butter

# Directions:

01 - Preheat oven to 400°F (200°C). Toss pumpkin cubes with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet. Slice the top off the head of garlic, drizzle with the remaining 1 tablespoon olive oil, wrap securely in aluminum foil, and place on the same baking sheet as the pumpkin.
02 - Roast for 25–30 minutes, or until the pumpkin is tender when pierced with a fork and the garlic cloves are soft. Allow to cool slightly before proceeding.
03 - While vegetables are roasting, cook the macaroni in a large pot of salted boiling water according to package directions until al dente. Drain thoroughly and set aside.
04 - Once cooled slightly, squeeze the soft roasted garlic cloves from their skins. In a blender or food processor, combine the roasted pumpkin and squeezed garlic. Blend until a smooth purée is achieved.
05 - In a large saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to form a roux. Gradually whisk in the whole milk, continuing to cook and whisk until the sauce thickens, approximately 3–4 minutes.
06 - Stir the pumpkin-garlic purée into the thickened milk sauce. Add the shredded cheddar and Gruyère cheeses, ground nutmeg, and smoked paprika. Stir until the cheeses are fully melted and the sauce is smooth. Season with salt and freshly ground black pepper to taste.
07 - Add the drained cooked macaroni to the cheese sauce and stir gently to ensure all pasta is evenly coated.
08 - If using the topping, combine the panko breadcrumbs, grated Parmesan cheese, and melted butter in a small bowl. Mix until well combined.
09 - Transfer the mac & cheese to a baking dish if desired. Sprinkle the prepared topping evenly over the surface. Place under a preheated broiler for 2–3 minutes, watching carefully, until the topping is golden brown and toasted.
10 - Serve the roasted garlic pumpkin mac & cheese hot. Garnish with additional shredded cheese or fresh herbs, if desired.

# Expert Advice:

01 -
  • Perfect balance of savory cheese and sweet pumpkin flavors
  • Makes use of seasonal fall produce
  • Roasting the garlic and pumpkin adds incredible depth
  • Comforting dish that feels both familiar and special
  • Great make-ahead option for busy weeknights
02 -
  • The sauce will thicken considerably as it cools
  • Using freshly grated cheese rather than pre shredded prevents graininess
  • This dish reheats beautifully making it perfect for meal prep
  • The natural sweetness of sugar pumpkins works best but butternut squash makes an excellent substitute
03 -
  • The secret to achieving the silkiest sauce lies in how you incorporate your cheese.
  • Always remove the pan from heat before adding cheese and grate it yourself just before using.
  • Pre shredded cheese contains anti caking agents that can make your sauce grainy.
  • Add the cheese in small handfuls allowing each addition to melt completely before adding more.
  • For the ultimate creaminess consider using room temperature cheese which melts more readily than cold cheese straight from the refrigerator.

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