Cheesy, creamy Pumpkin Sausage Mac and Cheese combines smooth pumpkin puree with the savory, comforting flavors of classic mac and cheese and slices of smoked sausage for a rich, satisfying fall meal.
Halfway through Pumpkin Week, this savory Pumpkin Sausage Mac and Cheese is the perfect midweek change of pace. It’s creamy, cheesy and full of fall flavor — and it comes together fairly quickly.
At first my daughter was skeptical about pumpkin in mac and cheese — she’s a traditionalist — but after one bite she was convinced and finished her plate in minutes. If you enjoy rich, comforting pasta dishes with a seasonal twist, this one will likely become a favorite.
Pumpkin Sausage Mac and Cheese
This dish is one of our favorites: quick to prepare, full of creamy cheese and pumpkin for a comforting meal that showcases the flavors of autumn. It works well as a main dish or a hearty side to pair with other fall dishes.
Today’s #PumpkinWeek recipes
Pumpkin Week features a range of savory and sweet pumpkin recipes from fellow bloggers celebrating seasonal cooking. Try other savory pumpkin ideas if you like this one.
Ready to make this creamy pumpkin sausage mac and cheese?
So cheesy. So creamy. Perfect for fall — serve it for dinner tonight or include it as a distinctive side at your next seasonal meal.
Pumpkin Sausage Mac and Cheese
Ingredients
- 16 ounces macaroni pasta
- 2 tablespoons butter
- 1 tablespoon garlic, minced
- 1 tablespoon all-purpose flour
- 12 ounces evaporated milk
- 8 ounces shredded cheddar cheese
- 8 ounces cream cheese
- 1 cup pumpkin puree
- 1/4 teaspoon nutmeg
- 1/2 teaspoon paprika
- 14 ounces smoked sausage, cooked and sliced into 1/4-inch rounds
Instructions
- Cook the macaroni according to package directions. Drain and set aside.
- In the same pot or a large skillet, melt the butter over medium heat.
- Add the minced garlic and cook, stirring, until lightly browned, about 3–5 minutes.
- Whisk the flour into the butter and garlic to make a smooth paste.
- Slowly whisk in the evaporated milk until the mixture becomes a smooth sauce. Simmer until slightly thickened, 2–4 minutes.
- Stir in the shredded cheddar and cream cheese, whisking until the cheeses are fully melted and the sauce is smooth, about 4–5 minutes.
- Add the pumpkin puree, nutmeg and paprika, and stir to combine.
- Gently fold in the cooked sausage and the drained macaroni, stirring until everything is heated through, about 3–5 minutes.
- Serve hot and enjoy.
Notes
– Use full-flavored cheddar for the best cheesy taste; sharp cheddar works particularly well.
– If you prefer a baked finish, transfer to a baking dish, top with extra cheese or breadcrumbs, and bake at 350°F (175°C) until the top is golden and crisp, about 25–30 minutes.
– Leftovers refrigerate well and reheat gently on the stove with a splash of milk to restore creaminess.
Nutrition Facts (per serving)
Calories: 809 kcal | Carbohydrates: 71 g | Protein: 34 g | Fat: 43 g | Saturated Fat: 21 g | Sodium: 1008 mg | Fiber: 4 g | Sugar: 11 g