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Cozy Pumpkin Apple Three Cheese Mac and Cheese

pumpkin apple mac and cheese - featured image
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A creamy, fall-inspired mac and cheese with pumpkin puree, thinly sliced apples, and a blend of sharp cheddar, smoked gouda, and cream cheese, topped with a crispy panko-Parmesan crust.

Ingredients

Scale
  • 12 ounces (340g) elbow macaroni (or any short pasta like cavatappi, shells, or rotini)
  • Salt for the pasta water
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups (480ml) whole milk (warm if possible)
  • 1 cup (240ml) pumpkin puree (not pumpkin pie filling)
  • 1 ½ cups (170g) sharp cheddar cheese, shredded
  • 1 cup (115g) smoked gouda cheese, shredded
  • 4 ounces (115g) cream cheese, softened and cut into small cubes
  • ½ teaspoon garlic powder
  • ¼ teaspoon nutmeg (freshly grated if possible)
  • ½ teaspoon salt (plus more to taste)
  • ¼ teaspoon black pepper
  • Pinch of cayenne pepper (optional)
  • 1 medium apple (Honeycrisp, Fuji, or Granny Smith), cored and thinly sliced into half-moons
  • ½ cup (60g) panko breadcrumbs
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons grated Parmesan cheese
  • Fresh thyme or sage for garnish (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Butter a 9×13-inch baking dish or spray with cooking spray. Bring a large pot of salted water to a boil.
  2. Cook pasta according to package directions until al dente, undercooking by about 1 minute. Drain (do not rinse) and set aside.
  3. While pasta cooks, melt 2 tablespoons butter in a medium saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, until blonde in color.
  4. Slowly pour in warm milk while whisking constantly. Continue whisking until mixture thickens, about 3-4 minutes, until it coats the back of a spoon. Whisk in pumpkin puree until smooth.
  5. Reduce heat to low. Add shredded cheddar, smoked gouda, and cream cheese cubes. Stir gently until melted and silky. Season with garlic powder, nutmeg, salt, pepper, and cayenne (if using). Taste and adjust salt as needed.
  6. Core the apple and slice into thin half-moons, about ⅛-inch thick (do not peel).
  7. Combine cooked pasta with cheese sauce, stirring until every piece is coated. Pour half of the pasta mixture into the prepared baking dish. Layer apple slices evenly over the top. Add remaining pasta mixture and spread into an even layer.
  8. In a small bowl, combine panko breadcrumbs, melted butter, and Parmesan cheese. Mix with a fork until evenly coated. Sprinkle over the top of the mac and cheese.
  9. Bake for 20-25 minutes, until topping is golden brown and edges are bubbly. For extra color, broil for the last 1-2 minutes, watching carefully.
  10. Let the dish rest for 5 minutes before serving. Garnish with fresh thyme or sage if desired.

Notes

Shred your own cheese for a smooth sauce. Warm the milk to prevent lumps. Undercook pasta by 1 minute to avoid mushiness. Let the dish rest 5 minutes before serving. For a gluten-free version, use gluten-free pasta, a 1:1 gluten-free flour blend, and gluten-free panko. To make ahead, assemble without baking, cover, and refrigerate up to 24 hours; add 10 minutes to bake time. Freeze unbaked for up to 3 months; thaw overnight before baking.

Nutrition

Keywords: pumpkin mac and cheese, apple mac and cheese, three cheese mac and cheese, fall mac and cheese, pumpkin apple pasta, comfort food, fall recipe, baked mac and cheese

Find it online: https://chloeplate.com/cozy-pumpkin-apple-three-cheese-mac-and-cheese/