Sheet Pan Pumpkin Mac and Cheese
This cozy, sheet pan pumpkin mac and cheese is easy Fall comfort food that the whole family will love. Curly pasta in a creamy, cheesy, pumpkin sauce is layered in a sheet pan and topped with plenty more cheese and buttery breadcrumbs that become perfectly crisp in the oven. Vegetarian and gluten-free friendly.
Sheet Pan Mac and Cheese
Creamy, flavorful, pumpkin macaroni and cheese – a cozy classic with a Fall twist.
Why bake this on a sheet pan, you may ask? This mac and cheese is for those who love a mix of textures. Instead of a traditional baking dish, the shallow pan changes the ratio of pasta to topping, allowing the golden, buttery, lightly crunchy bits of breadcrumbs and melty cheese on top to shine ascendant.
The pasta below is still rich and creamy – thanks to a garlicky, pumpkin-based sauce swirled with salty sharp cheddar – but maybe not as saucy as some other homemade recipes. The creamy-crispy combination is sublime.
It’s full of flavor and comes together quickly with simple ingredients. Bonus: there’s no roux to make (the pumpkin purée alone makes things super creamy!). This pumpkin mac and cheese is a weeknight dinner hero, and we hope you love it too!
Pumpkin Mac and Cheese Ingredients
Here’s what you’ll need to make this easy sheet pan pumpkin macaroni and cheese:
- pasta: curly cavatappi pasta is my first choice, but feel free to switch out for your favorite macaroni pasta (large elbows, fusilli, casarecce, or another pasta shape with lots of nooks and crannies to soak up the sauce is best).
- olive oil and butter: for flavor, and to quickly toast and sauté the breadcrumbs and garlic.
- pumpkin: for loads of Fall flavor and a nutritious veggie boost. If you use canned pumpkin (which I recommend!), make sure it’s 100% pure pumpkin and not pumpkin pie filling, which is sweetened and spiced. You can also roast, and blend/puree your own!
- milk and cream: for the creamiest sauce, use whole milk and heavy cream.
- cheese: I like to keep things simple and use one cheese for the sauce – an extra sharp cheddar cheese, but a mix is nice too. Gruyère, a traditional mac and cheese choice, gouda, or havarti, would also be lovely.
- breadcrumbs: for those golden crispy bits on top, we’ll use light and flaky, panko breadcrumbs.
- herbs and spices: for extra flavor, you’ll need garlic, thyme, and of course, salt and pepper. I often add a tiny pinch of nutmeg to my standard macaroni and cheese, and that would be nice here too. Some crispy, fried sage leaves would also be 👌🏻.
Find all the exact ingredients and recipe instructions in the recipe card, below.
How to Make Sheet Pan Mac and Cheese
Three easy elements (pasta, sauce, and topping) come together to make this deliciously simple macaroni and cheese. Here’s how you make it:
- Gather your ingredients, preheat the oven, and get your sheet pan ready.
- Pan-toast the breadcrumbs while you boil the pasta water.
- Cook the pasta al dente in salty water.
- Make a quick pumpkin cheese sauce with butter, garlic, pumpkin, milk, cream, and cheese.
- Toss the cooked pasta with the sauce and pour onto your sheet pan.
- Top with more cheese and toasted panko, and bake until melted, bubbly, and gorgeous!
Serve with fresh thyme and a dusting of Parmesan. Happy cooking!!
Sheet Pan Mac and Cheese FAQs
Sure! Canned pumpkin purée is easiest, but if you have the time and inclination to roast your own pumpkin, that would work just as well.
This sheet pan mac and cheese can be a main course (great along with a simple green salad), paired with a protein like roast chicken, or a side dish, ideal for Thanksgiving and Fall/Winter holiday gatherings.
Keep leftovers in an airtight container in the refrigerator for 3-4 days.
More Cheesy Pasta Recipes:
If you make this easy sheet pan pumpkin mac and cheese recipe, be sure to tag me on Instagram with the hashtag #forkknifeswoon and leave a comment and rating below letting me know how you liked it! ★★★★★ Star ratings are especially helpful because they help others find my recipes too. xo, Laura
Sheet Pan Pumpkin Mac and Cheese
- Prep Time: 25
- Cook Time: 15
- Total Time: 40 minutes
- Yield: 4 Servings 1x
- Category: Savory, Dinner
- Method: Saute, Baking
- Cuisine: American
- Diet: Vegetarian
Description
This cozy, sheet pan pumpkin mac and cheese is easy Fall comfort food that the whole family will love. Curly pasta in a creamy, cheesy, pumpkin sauce is layered in a sheet pan and topped with plenty more cheese and buttery breadcrumbs that become perfectly crisp in the oven. Vegetarian and gluten-free friendly.
Ingredients
- 1/2 lb (8 oz) macaroni pasta (such as cavatappi)
- 2 Tbsp olive oil, divided
- 1/2 cup plain panko breadcrumbs
- 2 Tbsp unsalted butter, plus more for the pan
- 1 tsp fresh garlic, minced
- 2 cups pumpkin puree
- 1 cup whole milk
- 1/2 cup cream
- 2 cups shredded sharp cheddar cheese, divided
- Kosher salt and freshly-ground black pepper, to taste
- 2–3 sprigs fresh thyme, stems removed
- Parmesan cheese, for serving
Instructions
- Preheat the oven to 375℉. Butter a (9×13) quarter sheet pan. Set aside.
- Bring a large pot of water to a boil. Salt generously and add your pasta. Cook al dente, according to package directions, about 7 minutes.
- Meanwhile, heat 1 Tablespoon of olive oil in a medium skillet over medium heat. Add the panko and stir to combine. Cook for a few minutes, stirring often, until lightly golden. Remove from the heat, and set aside.
- Melt the butter in a large skillet over medium heat with the rest of the olive oil. Add the garlic, and cook for a minute or two until until fragrant and softened.
- Whisk in the pumpkin, followed by the milk and cream until smooth and creamy.
- Whisk in 1/2 cup of cheddar cheese, until melted and creamy. Season well with salt and pepper, to taste.
- When the pasta is ready, reserve about 1/2 cup of the starchy pasta water, then drain the noodles.
- Remove the skillet from the heat and add the pasta to the pumpkin cheese sauce. Stir to combine. Add some of the pasta water to thin the sauce, as needed.
- Layer the pasta onto your prepared sheet pan and top with the remaining cheese and the toasted panko.
- Bake uncovered for 10-12 minutes until the top is golden, melted, and the cheese is bubbling up around the edges. Pop under the broiler for a minute or two to add even more color to the cheese if you want.
- Remove from the oven and serve warm with a sprinkle of fresh thyme leaves and a dusting of Parmesan. Enjoy!!
Notes
- Make it gluten-free: simply swap out for your favorite gluten-free pasta. We love the Jovial brown rice based pastas.
- You may not need the pasta water if your sauce is creamy enough, as is. Start with a tablespoon or so at a time and stir until the sauce is creamy and will easily coat the pasta.
- You can use store-bought canned pumpkin puree, or roast your own. Butternut squash puree is another great option.
- If you don’t have access to fresh garlic, you can substitute 1/2 tsp garlic powder.
Keywords: sheet pan pumpkin mac and cheese, macaroni and cheese, butternut squash, homemade, panko
What a great twist on regular mac cheese, and a great way to embrace pumpkin without going the conventional pumpkin-spice-in-absolutely-everything approach!
This is looking like a tasty dinner this weekend!
★★★★★
Thank you so much, Abigail! Hope it’s a hit 🥰