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A Nerd Cooks » Dinner » Pasta

Pumpkin Thyme Macaroni and Cheese

Sep 30, 2013 · Modified: Feb 26, 2023 by Lauren Pacek · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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It's pumpkin season, y'all! Don't fight it.

This Pumpkin Macaroni and Cheese (with thyme!) is cheesy and pleasantly pumpkin-y. Earthy thyme complements the slightly sweet pumpkin. It's exactly what you need to feel festive and celebrate the season.

This pumpkin macaroni and cheese is a modern day classic

This recipe is an oldie, but a goodie. I first blogged about it way back in 2013. But the photos were... not the best. And given how much I love this recipe, and just how delicious it is, I felt that it deserved a facelift.

I updated the recipe a bit, increasing the amount of milk and cheese that it calls for. And really, how could more cheese be a bad thing?

The result is a very creamy, pleasantly pumpkin-y macaroni and cheese. 

Delicious enough for company, easy enough for a weeknight

I'd be perfectly content to make this pumpkin macaroni and cheese for friends and family. Pair it with a green salad, and you're in business. It's delicious, plus the pumpkin and thyme make it feel special.

Even though it looks fancier than your average mac 'n' cheese, it comes together really quickly since it's made on the stovetop. There's no baking required. If you boil the pasta while you start the sauce, you can have dinner on the table in about half an hour! 

Looking for other savory pumpkin recipes?

  • Pumpkin Risotto
  • Turkey White Bean Pumpkin Chili

✨ Recipe

Pumpkin Thyme Macaroni and Cheese

Lauren Pacek
This Pumpkin Macaroni and Cheese (with thyme!) is cheesy and pleasantly pumpkin-y. Earthy thyme complements the slightly sweet pumpkin. It's exactly what you need to feel festive and celebrate the season.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Pasta
Cuisine American
Servings 6
Calories 464 kcal

Ingredients
  

  • 1 lb elbow macaroni
  • 2 tablespoon butter
  • 2 tablespoon flour
  • 2 ¾ cups milk
  • 1 cup pumpkin puree see notes
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ½ tablespoon fresh thyme leaves plus more for garnish
  • 12 oz shredded cheese see notes
  • kosher salt and pepper to taste

Instructions
 

  • Cook the pasta according to package directions. Drain and set aside.
  • In a large, heavy-bottomed pot, melt the butter over medium heat. Add the flour and whisk, forming a roux.
  • While whisking continuously, slowly add the milk.  
  • Add the pumpkin puree, cinnamon, nutmeg, and thyme. Whisk to combine.
  • Allow this pumpkin-y sauce to cook for a few minutes, whisking occasionally. It will thicken slightly.
  • To the sauce, add the cheese, whisking to combine. Add salt and pepper to taste.
  • Add the cooked pasta to the cheese sauce, and eat!


Notes

  • You want to use pumpkin puree, NOT pumpkin pie filling
  • I used half aged gouda and half gruyere

Nutrition

Serving: 1Calories: 464kcalCarbohydrates: 36gProtein: 22gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 8gTrans Fat: 1gCholesterol: 75mgSodium: 511mgFiber: 3gSugar: 2g

Disclaimer: Nutritional information is a generated estimate and is not guaranteed to be accurate.

Tried this recipe?Let us know how it was!

What kind of equipment will I need to make this recipe?

  • Pumpkin puree!
  • Silicone whisk
  • Colander to drain your pasta

Pin this recipe for later!

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I love it when you share my recipes!

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Comments

    5 from 2 votes (2 ratings without comment)

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    Recipe Rating




  1. Alden!

    December 18, 2013 at 10:55 am

    So I have now made this 3 times. The first time I screwed up the roux, and the sauce was too liquidy. Still pretty good. The second time, last Saturday, it was perfect! Absolutely delicious; my friends ate it all up so I had no leftovers. The third time, last night, was OK except i added too much salt. It's a moving target. Thank you for posting!

    Reply
  2. blessthismessplease

    October 02, 2013 at 9:12 pm

    This sounds super good and I have everything I need to make it tomorrow! Thanks so much for posting 🙂

    Reply
    • ANerdCooks

      October 02, 2013 at 9:22 pm

      I hope you love it!! Thanks so much for stopping by and commenting =)

      Reply

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Hi, I'm Lauren! I'm the recipe developer, photographer, and writer here at A Nerd Cooks. I'm a 30-something wife, mom, and scientist with a passion for mixing cocktails, brewing buzzy coffee drinks, and making other delicious beverages at home.

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