There’s something magical about fall evenings—leaves crunching outside, the scent of cinnamon in the air, and warm, comforting meals shared around the table. This Pumpkin Apple Three-Cheese Mac and Cheese brings all those cozy feelings together in one skillet. It’s creamy, rich, and perfectly balanced with savory pumpkin and a hint of sweet apple—ideal for weeknight dinners or a festive fall dinner party.
Whether you’re looking for a new pumpkin recipe for dinner, a cozy side dish, or something to wow your guests, this recipe checks every box.
Recipe Info
| Category | Dinner, Pasta |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings | 6 |
| Calories | ~420 per serving |
Ingredients You’ll Need
- 1 lb elbow macaroni (or pasta of choice)
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- 2 cups whole milk
- 1 cup pumpkin puree
- 1 small apple, peeled and finely diced
- 1 tsp Dijon mustard
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp ground sage (optional, for extra warmth)
- 1 cup sharp white cheddar, shredded
- 1 cup Gruyère cheese, shredded
- ½ cup Parmesan cheese, grated
- ½ cup panko breadcrumbs (optional, for topping)
Step-By-Step Instructions
- Cook the pasta
- Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain and set aside.
- Make the roux
- In a large skillet or saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until lightly golden.
- Build the sauce
- Slowly whisk in the milk until smooth and slightly thickened. Stir in pumpkin puree, diced apple, Dijon, salt, pepper, and sage. Let simmer 3–4 minutes.
- Add the cheeses
- Reduce heat to low. Stir in cheddar, Gruyère, and Parmesan until creamy and fully melted.
- Combine with pasta
- Add the cooked pasta to the sauce, stirring until every noodle is coated in creamy goodness.
- Optional crunchy topping
- For a golden crust, transfer mac and cheese to a baking dish, sprinkle with panko, and broil 2–3 minutes until bubbly.
Helpful Notes & Tips
- Apples: Choose a crisp, slightly tart apple like Honeycrisp or Granny Smith for balance.
- Storage: Store leftovers in an airtight container for up to 3 days; reheat with a splash of milk.
- Cheese blend: Shred your own cheese for the creamiest melt—pre-shredded can be grainy.
Recipe Variations
- Protein boost: Add shredded rotisserie chicken, turkey, or crispy bacon.
- Spice it up: Mix in a pinch of cayenne or smoked paprika for a subtle kick.
- Lighter version: Use reduced-fat milk and part-skim cheese, or swap half the pasta for roasted cauliflower.
Serving Suggestions
- Pair with a crisp green salad dressed with balsamic vinaigrette.
- Add roasted brussels sprouts or maple-glazed carrots for a colorful side.
- Garnish with fresh sage leaves or thyme for a fragrant, fall-ready finish.
Conclusion
This Pumpkin Apple Three-Cheese Mac and Cheese is more than just a meal—it’s a cozy hug in a bowl. Perfect for weeknight comfort or a fall dinner party centerpiece, it’s the kind of dish that makes everyone come back for seconds. Serve it warm, share it with loved ones, and let the flavors of fall fill your home.