If you’re craving pure autumnal comfort, this Pumpkin and Cider Macaroni and Cheese is a game-changer. Imagine the richness of classic mac and cheese elevated by earthy pumpkin, sharp aged cheddar, a splash of apple cider, and crisp bacon—all tied together with aromatic sage. This vibrant pasta dish is cozy, creamy, and utterly irresistible, making it perfect for dinner parties, family gatherings, or just a chilly weeknight when you want a big bowl of something special.

Pumpkin and Cider Macaroni and Cheese Recipe - Recipe Image

Ingredients You’ll Need

This recipe for Pumpkin and Cider Macaroni and Cheese is all about layering simple, carefully chosen ingredients for truly memorable results. Every element plays a key role in crafting the signature flavor, aroma, and golden color of this beloved dish.

Unsalted butter: Provides a rich base, allowing you to control the salt perfectly.
Bacon (chopped): Adds a deep, smoky flavor and a satisfying crunch that’s pure comfort.
Fresh sage leaves: Offer incredible fragrance and crispiness when fried in bacon fat.
Dried medium-shaped pasta: Perfect for holding onto all that luscious sauce—choose shells, elbows, or rigatoni.
All-purpose flour: Thickens the sauce for that luxurious, creamy mac and cheese texture.
Apple cider: Lends subtle sweetness and brightness, boosting the autumn feel of this dish.
Whole milk: Gives the sauce a silky-smooth consistency and rich body.
Salt: Essential for drawing out and balancing all the flavors.
Freshly ground black pepper: Adds gentle heat and complexity.
Freshly ground nutmeg: Brings out the savory warmth that pairs so well with pumpkin.
Pure pumpkin puree: Adds velvety texture, beautiful color, and that unmistakable autumn flavor.
Cheddar cheese (shredded): The backbone of the sauce—sharp cheddar melts beautifully and delivers bold flavor.
Cream cheese (diced and softened): Ensures an extra smooth, ultra-creamy sauce.
Parmesan cheese (grated): Finishes the dish with salty, nutty depth.

How to Make Pumpkin and Cider Macaroni and Cheese

Step 1: Sauté the Bacon and Sage

Start building flavor by melting butter in a large saucepan over medium low heat. Add your chopped bacon, letting it render and crisp slowly so every piece turns golden and irresistible. Toss in the sage leaves near the end—once they’ve gone crisp and deep green, they’re ready. Use a slotted spoon to remove the bacon and sage to a plate. Leave about three tablespoons of that richly flavored bacon fat in the pan; it’s going to give this Pumpkin and Cider Macaroni and Cheese unbeatable depth.

Step 2: Cook the Pasta

While the bacon works its magic, bring a large pot of salted water to a boil. Add your favorite medium-shaped dried pasta—these shapes are best for catching creamy sauce in every bite. Cook until just al dente, then drain and set aside. Don’t skip the salt in your pasta water; it seasons the noodles from the inside out, which makes all the difference here.

Step 3: Make the Roux

To kick off the sauce, sprinkle flour into the reserved bacon fat and butter over medium-low heat. Whisk constantly until the mixture turns lightly golden—this stops the flour from tasting raw and sets the stage for a perfectly creamy cheese sauce.

Step 4: Add the Cider and Milk

Now, slowly drizzle in the apple cider, whisking all the while to keep things smooth. Follow with the whole milk, pouring slowly to avoid lumps. Continue to whisk until the milk thickens and the sauce is silky—a key moment, since this is what makes your Pumpkin and Cider Macaroni and Cheese so luxurious.

Step 5: Stir in the Pumpkin and Spices

Let’s create that signature autumnal flavor. Stir in the pumpkin puree, salt, black pepper, and nutmeg. Give it a taste—a little extra nutmeg or pepper can boost complexity if you like things cozy and warming.

Step 6: Melt in the Cheeses

Once the mixture is bubbling gently, take the pan off the heat and add the shredded cheddar and diced cream cheese, one handful at a time, stirring until everything is smooth and fully incorporated. The result: the epitome of molten, velvety cheese sauce.

Step 7: Combine and Finish

Fold in half of your crispy bacon and sage, then gently mix in the al dente pasta until every piece is coated in luscious sauce. Serve immediately, topped with the reserved bacon, sage, and a generous finish of black pepper and Parmesan.

How to Serve Pumpkin and Cider Macaroni and Cheese

Pumpkin and Cider Macaroni and Cheese Recipe

Garnishes

Pile the finished Pumpkin and Cider Macaroni and Cheese into a warm serving bowl, then top with reserved bacon and sage. Sprinkle on extra Parmesan and a crack of black pepper for extra punch; even a little zest of lemon or a drizzle of cider vinaigrette can add dazzle if you’re feeling adventurous.

Side Dishes

For a festive meal, present your Pumpkin and Cider Macaroni and Cheese alongside a simple green salad with apple slices and roasted nuts, or offer roasted Brussels sprouts on the side. A crusty hunk of sourdough or a mountain of garlicky green beans would also be perfect accompaniments, balancing the richness of the dish with brightness and crunch.

Creative Ways to Present

Try baking individual ramekins with a bit of extra cheese on top until golden and bubbly for dinner parties, or serve the macaroni inside small roasted pumpkin shells for an eye-catching autumn centerpiece. This recipe also shines at potlucks poured into a casserole dish and finished under the broiler for an irresistible crust.

Make Ahead and Storage

Storing Leftovers

Let any leftovers of Pumpkin and Cider Macaroni and Cheese cool completely, then store in an airtight container in the refrigerator for up to three days. The flavors deepen and mellow overnight, making for dreamy next-day lunches or quick, cozy dinners.

Freezing

While you can technically freeze this dish, keep in mind the sauce may separate a little after thawing because of the dairy content. For best results, portion into freezer-safe containers, press a piece of plastic wrap directly onto the surface of the pasta, and freeze for up to two months. Thaw overnight in the fridge for the best texture.

Reheating

To reheat Pumpkin and Cider Macaroni and Cheese, warm gently in a saucepan over low heat, adding a splash of milk if needed to loosen the sauce. Stir frequently to keep things creamy. You can also microwave individual portions, stirring halfway through and topping with a bit of extra cheese.

FAQs

Can I make this recipe vegetarian?

Absolutely! Skip the bacon and use olive oil or extra butter to sauté the sage. Add a little smoked paprika to the sauce for a touch of smokiness if desired, so your Pumpkin and Cider Macaroni and Cheese still feels robust and satisfying.

Which type of pasta works best?

Medium shapes like shells, elbows, cavatappi, or rigatoni shine in this recipe, as their nooks and crannies trap the creamy sauce. You can use your favorite or even swap for a gluten-free variety if needed.

Can I use canned pumpkin pie filling instead of pure pumpkin puree?

Stick with pure pumpkin puree—pumpkin pie filling has added sugars and spices that can make this dish taste too sweet and dessert-like, while pure pumpkin keeps your Pumpkin and Cider Macaroni and Cheese perfectly balanced and savory.

How can I make it even cheesier?

Throw in a handful of fontina or Gruyère, or sprinkle extra cheddar on top before broiling for a bubbling, golden crust. Customizing the cheese blend is a fun way to make this Pumpkin and Cider Macaroni and Cheese even more indulgent.

Is there a non-alcoholic apple cider substitute?

If you don’t have apple cider, apple juice works in a pinch, though it’ll be sweeter. You can balance it out with a splash of lemon juice or a bit less juice overall for the right tang in your macaroni and cheese.

Final Thoughts

There’s just nothing cozier, creamier, or more soul-satisfying than a bubbling dish of Pumpkin and Cider Macaroni and Cheese, especially when you want to embrace fall flavor in every bite. I hope you give it a try, share it with friends and family, and savor both the warmth and the rave reviews that are sure to follow!

Pumpkin and Cider Macaroni and Cheese Recipe

★★★★★

5.2 from 10 reviews

Author: lilan
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

Creamy and flavorful Pumpkin and Cider Macaroni and Cheese with a hint of apple cider and nutmeg, topped with crispy bacon and sage. Perfect for a cozy autumn dinner.

Instructions

Bacon and Sage: In a large saucepan, melt the butter over medium-low heat. Add bacon and cook until starting to crisp. Add sage leaves and cook until crispy. Remove bacon and sage; set aside.
Pasta: Boil salted water and cook pasta until al dente. Drain and set aside.
Cheese Sauce: In the same pan, whisk flour in bacon grease and butter until golden. Slowly whisk in cider, then milk until thickened. Stir in pumpkin, salt, pepper, and nutmeg. Remove from heat and stir in cheeses until smooth.
Assembly: Add bacon and sage, then fold in pasta. Serve with remaining bacon and sage, black pepper, and Parmesan.

Notes

You can add a dash of cayenne pepper for a spicy kick.
For a vegetarian option, omit the bacon and use vegetable broth instead of bacon grease.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Stovetop, Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 480
Sugar: 4g
Sodium: 780mg
Fat: 24g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 20g
Cholesterol: 70mg

Keywords: Pumpkin, Cider, Macaroni and Cheese, Autumn, Comfort Food