Browned Butter Pumpkin Mac & Cheese

Cheesy and creamy browned butter pumpkin sauce tossed into macaroni, that is seasoned with a little mustard and parmesan. A simple vegetarian dish that is easy and delicious.

Yes, classic Mac & Cheese has nothing on any other variation. I agree to this and because I agree to it so much I have not one but two Mac & cheese recipes already existing on the blog. Here is my Ultimate Mac & cheese recipe and the Store cupboard friendly Mac & cheese recipe. So if that the case why have I posted this recipe?

I am glad you asked. This is not necessarily a “Mac & Cheese” but it ticks all the boxes of a good old Mac & Cheese. It has macaroni, a rich and indulgent cheese sauce and it is definitely comforting to say the least. With a few basic ingredients this recipe is so yummy and filled with all the right notes of sweet, spicy, and nutty. It is the perfect vegetarian meal option at your thanksgiving table. Not to mention perfect for a cozy fall dinner evening.

What ingredients & equipment do yo need to make Browned Butter Pumpkin Mac & Cheese?

We need macaroni since this is a macaroni and cheese dish. A good amount of butter that we will brown, minced garlic and chopped onion, dried herbs, water, milk and cheese. Now for cheese I like adding parmesan cheese and mild cheddar. We need pumpkin puree, mustard, salt, pepper and a little paprika.

As for equipment we need to boil the pasta in a large stock pot and we make the sauce in a skillet pan. It must be large as we toss the pasta into the sauce at the end. I like making it in a large skillet so I can serve it in the same skillet on the table directly. You will need rubber spatula to make the sauce and stir the pasta. Sometimes I use a whisk to make the sauce as well.

What substitutes can you use to make this Browned Butter Pumpkin Mac & Cheese?

Pasta –

I have used macaroni to make this recipe but you can use any short pasta you like. You can even use a long pasta like spaghetti.

Butter-

This is a brown butter pasta so the base of the pasta sauce is butter but you can use any butter spread you like.

Gluten free –

To make this gluten free you can use cornflour to make the sauce and a gluten free pasta instead of the macaroni. This is my favorite gluten free pasta.

Vegan –

To make this recipe vegan we can use vegan butter to make the sauce, a vegan milk that is barista friendly (so it can withstand heat and not split), any vegan cheese of your choice.

Pumpkin puree-

I have tried making this with sweet potato puree and while it is still delicious I find it to be on the sweeter side hence pumpkin puree works best, if you down have access to canned pumpkin puree you can make it at home, check out this recipe here. Butternut squash or any pumpkin would work here.

Cheese –

I have added parmesan and milk cheddar cheese. Now the goal of the cheese in this recipe is to add a little texture but mainly flavor. The sauce is creamy on its own so the cheese is for body but mostly flavor. Hence why I like a distinct cheese but not overpowering. Something that compliments the brown butter and the pumpkin. You can use any cheese you have or like in this recipe as it will be forgiving but I prefer this combination.

Flavoring –

I have used a combination of mustard, paprika powder, nutmeg and dried herbs to make this. Now, pumpkin spice is a great addition to this recipe (check out to make your own pumpkin spice here). As for dried herbs I have used sage and thyme but you can use rosemary, oregano, basil and tarragon to make this pasta. The paprika and mustard adds a little heat which I would recommend as it is not spicy but warm when you eat the pasta. You could just as well use a little hot sauce.

How to make this Browned Butter Pumpkin Mac & Cheese?

We start by boiling the pasta as per the package instructions. Do not over cook the pasta as it will be tossed in the sauce over the heat later. So if the package says to cook it for 7 mins, cook it for 5 mins, save a cup of the cooking liquid and drain the rest out.

To make the sauce we start by browning the butter in a large skillet on medium heat. Once it has a nutty smell, looks brown and has foamed up, add the flour and stir together. Let this cook for a min or two. Add the minced herbs, garlic and onions. Stir and cook for 3 mins or so until softened. I like to add a little salt to break down the onions at this stage. Add the pasta water, milk and stir over low heat. This will start to thicken so keep the heat low. Stir it well as this is the time the sauce comes together and we don’t want any lumps. Add the pumpkin puree and stir. Toss in the boiled pasta, mustard, paprika, nutmeg, salt, pepper, cheese and stir well. Taste and season as per your liking. If you want the pasta more saucy add more water, if you like it thicker then make sure the sauce is cooked longer before adding the pasta.

How to serve and store the Browned Butter Pumpkin Mac & Cheese?

It is best served hot with more cheese and pepper on top. You can make the sauce ahead and reheat it with more water toss the past just before serving. I like keeping this smooth and classic in texture but you could do a savory crumble on top (check out my creamy mushroom pasta recipe for a savory crumble).

Leftovers can be stored in an air tight container in the fridge for 5-7 days. I would recommend heating it over the stove with little water and lid. This will over cook the pasta a bit but it beats microwaving it as the sauce will dry out.

Now that we have covered how to make this Browned Butter Pumpkin Mac & Cheese, you can have a look at the recipe video on my socials but let’s get to it.

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.