A creamy, cozy twist on classic mac and cheese using pumpkin purée and warm fall spices. Perfect for meal prep and viral for a reason.

Scale

1 pound elbow macaroni

2 cups pumpkin purée

2 cups sharp cheddar cheese, shredded

1 cup mozzarella cheese, shredded

1/2 cup parmesan cheese

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cups whole milk

1/2 teaspoon smoked paprika

1 pinch ground nutmeg

Salt and pepper to taste

Optional: Breadcrumbs, toasted pecans, crispy sage

Boil pasta in salted water until al dente. Drain and set aside.

In a large skillet, melt butter and whisk in flour to create a roux. Cook for 2 minutes.

Slowly whisk in milk until thickened, about 4–5 minutes.

Add pumpkin purée, paprika, nutmeg, salt, and pepper. Stir well and heat through.

Add cheddar and mozzarella cheese. Stir until melted, then fold in parmesan.

Combine pasta with sauce. Serve warm or transfer to dish and broil with toppings.

Freezes well—store in airtight containers and label clearly.

To make dairy-free, use plant-based milk and cheese alternatives.

Keywords: viral fall recipes, pumpkin macaroni, pumpkin mac and cheese, meal prep