Pumpkin Thyme Macaroni and Cheese
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.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Pasta
Cuisine: American
Servings: 6
Calories: 464kcal
- 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
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!
- You want to use pumpkin puree, NOT pumpkin pie filling
- I used half aged gouda and half gruyere
Serving: 1 | Calories: 464kcal | Carbohydrates: 36g | Protein: 22g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 511mg | Fiber: 3g | Sugar: 2g