A cozy twist on a classic - smoky, cheesy, and made for sweater weather.
Fall is in full swing, and we’re bringing comfort to your table in the creamiest way possible. This smoky Pumpkin Mac & Cheese is a seasonal spin on everyone’s favorite comfort dish - rich, velvety cheese sauce meets autumn’s golden pumpkin with a kiss of smokiness that can only come from Sugartown’s Smoked Gouda.
It’s the kind of dish that fills the kitchen with that warm, toasty aroma you want on a cool night. Bonus: the garlicky, herby breadcrumbs on top add just the right amount of crunch to every bite.
Why You'll Love It
- Smoky flavor perfection: Our Sugartown Artisan Smoked Soft Gouda and Smoked Sharp White American Cheese melt into a velvety base that takes this mac to a whole new level.
- Creamy meets cozy: Pumpkin purée gives the sauce a silky texture and mild sweetness that perfectly balances with the cheese.
- Easy fall upgrade: A weeknight dinner that feels like something from your favorite restaurant.
Ingredients
Macaroni & Smoked Cheese Sauce:
- 1 lb uncooked pasta (Pipe Rigate or your favorite shape / GF variety)
- 12 oz Sugartown Artisan Smoked Soft Gouda, coarsely grated
- 6 oz Sugartown Smoked Sharp White American Cheese, coarsely grated
- 1 oz Parmesan, coarsely grated
- 1 cup (8 oz) canned pumpkin purée (or homemade pureé for our beloved farmer’s market enthusiasts)
- 1 cup whole milk, warmed
- 1 tsp smoked paprika (optional)
- 1 tsp salt
Garlicky Breadcrumb Topping:
- 2 Tbsp butter, unsalted
- 2 cloves garlic, finely minced or 1 tsp chopped garlic
- 1 cup Panko breadcrumbs (can substitute with gluten-free)
- 1 Tbsp finely chopped rosemary
- 1 Tbsp sliced sage leaves
Instructions
- Cook the Pasta. Bring a large pot of generously salted water to a boil. Add the pasta and cook until just shy of al dente - follow your package directions for timing. Drain thoroughly, giving the colander a few shakes to remove any excess water so the sauce will cling better later. Return the pasta to the pot and toss with a drizzle of olive oil to keep it from sticking until you’re ready to use it.
- Mix the magic. Grate all your cheeses and combine them in a bowl. Warm the milk in a medium sauce pot. Add the cheese one handful at a time. Stir constantly until the cheese is completely melted before adding more. When all the cheese is incorporated, you will have a smooth, creamy sauce. Warm the pumpkin purée in the microwave for about 1 minute, then stir it into the cheese sauce and watch the color turn beautifully golden. Pour the sauce over the cooked pasta and toss over low heat until everything is rich, glossy, and fully coated. If the sauce feels too thick, stir in up to 2 tablespoons of butter to loosen it up and add extra silkiness.
- Toast the breadcrumbs. Do something "cheffy." Melt butter over medium-high heat in a cast iron pan or sauté pan. Add chopped garlic and cook for 30 sec - 1 minute. Stir in Panko, chopped herbs, salt, and pepper. Coat with melted herb butter, stirring often in the pan until fully coated. Remove from heat and set aside. You can top the pasta and sauce with the breadcrumbs and place in a broiler, or simply toast until golden in the pan and sprinkle on top of the mac & cheese just before eating.
- Serve & top. Coat a cast-iron pan with butter and add the creamy pasta for presentation. Top generously with garlicky breadcrumbs.
- If you pre-toasted the breadcrumbs: Serve immediately - and watch it disappear.
- If you only lightly coated the breadcrumbs: Want to try another cheffy move? Make sure the mac & cheese is in an oven safe dish, then sprinkle the breadcrumbs on top. Pop the pan on the middle rack and broil until golden brown. Finishing under the broiler will give your dish an irresistible, bubbly crust and a huge crunch factor.
Pro Tips
- Grate by hand for the best melt - pre-shredded cheese won’t give you that silky texture.
- Prep first. Have everything grated and ready before draining the pasta. Timing matters!
- Need to make it gluten free? Substitute pasta for GF choice, and use GF breadcrumbs.
- Want it smokier? Add more smoked paprika or use all smoked cheeses.
- Leftovers? Add a splash of milk/water on bottom before reheating to keep it creamy.
Recipe Variations
- Add Italian sausage, grilled chicken, or shrimp for extra protein.
- Swap the pumpkin for butternut squash purée.
- Mix up the cheeses - half Sugartown Smoked Gouda, half sharp cheddar works beautifully if you want less smoky.
- Add chopped pine nuts to your breadcrumbs for a nutty crunch.
Make It a Sugartown Supper
Pair this dish with a crisp apple cider or a glass of chardonnay, and you’ve got a meal that feels like fall no matter where you are. It’s smoky, creamy, and just indulgent enough to make weeknights feel special.
So grab a spoon, scoop big, and dig into this Creamy Pumpkin Smoked Mac & Cheese - comfort food, redefined.
Ready to bring some smoky comfort to your table? 🍂
Head to smokedfoods.com to stock up on Sugartown’s Smoked Gouda, Smoked American, and all your fall flavor favorites. Then tag us in your kitchen creations - we love seeing how you make our smoked specialties your own!
Follow along on Instagram, Facebook & Pinterest for more seasonal recipes, behind-the-scenes stories, and chef-inspired ways to turn everyday meals into something special and Sugartown Smoked.