The Perfect Pumpkin Mac Cups Recipe for Fall Family Dinners

Creamy, cheesy comfort meets autumn’s favorite vegetable in these delightful pumpkin mac cups that bring a seasonal twist to classic mac and cheese.

Baked to golden perfection, these individual mac cups pack a punch of rich, velvety pumpkin flavor midway through each bite.

Small enough to be a crowd-pleasing appetizer yet substantial enough to satisfy serious cheese lovers.

The crispy edges and melted center create a textural symphony that dance on your palate.

Unexpected and utterly delicious, these cups transform a traditional dish into something spectacular.

Each bite promises warmth, comfort, and a delectable surprise that will have everyone asking for seconds.

Prepare to be amazed by this playful, innovative take on a beloved classic.

What Goes Into Pumpkin Mac and Cheese Cups

• Pasta: Small pasta shape that holds cheese sauce well.
• Pumpkin Puree: Adds autumn flavor and creamy texture to the mac and cheese.
• Cheese: Provides rich, melty goodness and depth of flavor.

• Butter: Creates a smooth base for the cheese sauce.
• Milk: Helps create a creamy, silky sauce consistency.
• Dijon Mustard: Adds a tangy, sharp undertone to the cheese mixture.

• Flour: Helps thicken the cheese sauce and create a smooth texture.
• Salt, Pepper: Seasonings that enhance the overall flavor profile.
• Breadcrumbs, Extra Cheese: Optional topping for added crunch and cheesy goodness.
• Cooking Spray: Ensures the mac and cheese cups release easily from the pan.

Handy Tools for Easy Mac and Cheese Cups

• Large Pot: Essential for creating the creamy cheese sauce.
• Whisk: Perfect for smoothly blending flour, milk, and cheese.
• Cupcake Pan: Helps shape the mac and cheese into individual servings.
• Cooking Spray: Prevents the cups from sticking to the pan.
• Measuring Cups: Helps measure ingredients accurately.
• Colander: Drains pasta perfectly.
• Wooden Spoon: Great for stirring the cheese mixture.

How to Make Cheesy Pumpkin Mac and Cheese Cups

Step 1: Fire Up the Oven

Crank your oven to a toasty 375F, getting ready for some cheesy magic.

Step 2: Pasta Prep

Boil your pasta, but pull it out two minutes early for the perfect texture.

Let it rest on the side.

Step 3: Butter Ballet

Warm up a large pot over medium heat and let butter dance and melt smoothly.

Step 4: Flour Transformation

Whisk in flour and let it cook until a delightful nutty aroma fills your kitchen.

Step 5: Milk Magic

Slowly stream in milk while whisking constantly.

Let it simmer and thicken into a creamy base.

Step 6: Flavor Boost

Stir in dijon mustard, salt, and pepper to wake up those taste buds.

Step 7: Pumpkin Cheese Fusion

• Pumpkin puree
• Sharp cheddar
• Gruyere cheese

Stir until everything melts into a luxurious sauce.

Step 8: Noodle Merger

Fold cooked noodles into the cheesy mixture, ensuring every pasta piece gets coated.

Step 9: Cup Creation

Spray a cupcake pan with cooking spray and lovingly fill each cup with mac and cheese goodness.

Step 10: Crispy Topping

Sprinkle extra cheese and breadcrumbs for a golden, crunchy finish.

Step 11: Bake to Perfection

Slide into the oven and bake for about 30 minutes until edges turn golden brown.

Step 12: Cooling Ceremony

Let the cups rest in the pan, allowing the cheese to set and hold their adorable shape.

Mac and Cheese Cup Tips for Creamy Results

• Cook pasta 2 minutes less than package instructions to prevent mushy texture and ensure ideal al dente consistency for mac and cheese cups.
• Whisk milk slowly and continuously to create smooth cheese sauce without lumps or grainy texture.
• Add dijon mustard for a subtle tangy kick that enhances the overall richness of the pumpkin mac and cheese.
• Take cheese and milk out of refrigerator 30 minutes before cooking to help ingredients blend more smoothly and create creamy sauce.
• Sprinkle extra breadcrumbs or crushed crackers on top for a crispy golden exterior that adds delightful texture to the cups.

Fun Twists for Pumpkin Mac and Cheese Cup Lovers

• Gluten-Free Comfort: Swap wheat flour with rice flour or cornstarch, use gluten-free pasta, and ensure all cheese is certified gluten-free for those with wheat sensitivities.
• Vegan Harvest Cups: Replace dairy cheese with nutritional yeast and cashew cream, use plant-based butter alternative, and incorporate silken tofu for creamy texture.
• Protein-Packed Option: Add cooked ground turkey or crispy bacon bits to the mac and cheese mixture, boosting protein content for fitness enthusiasts.
• Low-Carb Veggie Swap: Substitute pasta with roasted cauliflower or zucchini noodles, maintaining the creamy pumpkin cheese sauce while reducing carbohydrate intake.

Creative Serving Ideas for Cheesy Mac and Cheese Cups

• Fall Family Gathering: Serve these adorable pumpkin mac & cheese cups as a delightful appetizer during autumn potlucks or game day parties.
• Kid-Friendly Lunch Twist: Pack these cute cups in lunch boxes for children, adding a playful seasonal spin to their midday meal that makes eating fun.
• Dinner Party Elegance: Plate these individual mac & cheese cups as a sophisticated side dish, garnishing with fresh thyme or crispy sage leaves for extra gourmet appeal.
• Game Night Snack: Create a perfect handheld comfort food for movie or sports watching, allowing guests to enjoy cheesy goodness without messy plates.

Keeping Pumpkin Mac and Cheese Cups Fresh Longer

• Store leftover mac and cheese cups in an airtight container for up to 4 days. Separate layers with parchment paper to prevent sticking.
• Wrap individual cups tightly in plastic wrap, then place in a freezer-safe bag. Freeze for maximum 2 months to maintain best texture and flavor.
• Preheat oven to 350F. Place cups on a baking sheet, cover with foil to prevent drying. Warm for 15-20 minutes until heated through, removing foil for last 5 minutes to crisp the top.
• Reheat individual cups on medium power for 45-60 seconds. Let stand for 30 seconds to ensure even heating. Add a splash of milk to restore creamy texture if needed.

FAQs

• Why use pumpkin in mac and cheese?

Pumpkin adds a creamy texture, subtle sweetness, and extra nutrients to the classic mac and cheese, making it a perfect fall-inspired dish that’s both delicious and slightly healthier.

• Can I use different types of cheese?

Absolutely! While the recipe uses a combination of cheeses, you can experiment with cheddar, gruyere, or gouda to customize the flavor profile and create your own unique mac and cheese cups.

• Is this recipe kid-friendly?

Yes, these mac and cheese cups are great for kids. The pumpkin blends seamlessly into the cheese sauce, adding nutrition without changing the classic cheesy taste that children love, and the individual portions make them fun to eat.

Pumpkin Mac and Cheese Cups You’ll Want Again

• Indulge in a cozy fall-inspired dish that transforms classic mac and cheese into adorable, portable cups packed with pumpkin goodness.
• Modify the recipe by adding crispy bacon, chopped herbs, or different cheese blends to suit your taste and make each batch unique.
• These individual-sized mac and cheese cups are perfect for picky eaters, offering a fun and mess-free way to enjoy a beloved comfort food that both children and adults will love.
• Prepare these cups ahead of time, refrigerate, and reheat for a quick lunch, dinner, or crowd-pleasing appetizer at potlucks, game nights, or family gatherings.

Pumpkin Mac Cups Recipe

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4.6 from 9 reviews

• Total Time: 55 minutes
• Yield: 6 1x

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Description

Savory pumpkin mac cups deliver autumn comfort in miniature form. Cheesy pasta nestled in crispy edges offers a delightful seasonal twist you’ll crave again and again.

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Ingredients

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Pasta:

• 1 pound (454 grams) elbow noodles

Cheese and Dairy:

• 1 cup (240 milliliters) smoked gouda, grated
• 1 cup (240 milliliters) creamy havarti, grated
• 4 cups (960 milliliters) milk
• 3 tablespoons (45 milliliters) butter

Additional Ingredients:

• 3 tablespoons (45 milliliters) flour
• 1 tablespoon (15 milliliters) dijon mustard
• 3/4 cup (180 milliliters) canned pumpkin puree

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Instructions

1. Warm the oven to 375°F, preparing a cupcake pan with cooking spray.
2. Cook pasta until just shy of package instructions, approximately 2 minutes less than recommended time. Drain and set aside.
3. In a large pot over medium heat, melt butter until it becomes foamy and fragrant.
4. Whisk flour into melted butter, stirring continuously until the mixture develops a nutty aroma, about 2-3 minutes.
5. Gradually stream milk into the butter-flour mixture, whisking constantly to prevent lumps and create a smooth base.
6. Simmer the sauce until it thickens, stirring periodically to prevent scorching.
7. Season the sauce with dijon mustard, salt, and pepper, blending thoroughly.
8. Remove pot from heat and fold in pumpkin puree and cheeses until completely melted and integrated.
9. Gently fold cooked pasta into the cheese sauce, ensuring each noodle is evenly coated.
10. Distribute mac and cheese mixture into prepared cupcake pan, filling each cavity to the top.
11. Sprinkle additional cheese and breadcrumbs over each cup for extra texture and flavor.
12. Bake for 25-30 minutes until edges are golden and tops are slightly crispy.
13. Allow cups to rest in the pan for 10 minutes, enabling them to set and hold their shape before serving.

Notes

• Perfectly undercook pasta to prevent mushiness when baking, ensuring a delightful al dente texture in the final mac and cheese cups.
• Use sharp cheddar or gruyere for extra flavor complexity, elevating the traditional cheesy profile with deeper, more robust notes.
• Experiment with gluten-free pasta and flour alternatives for a celiac-friendly version without compromising creamy, comforting taste.
• Sprinkle panko breadcrumbs on top for an irresistible crispy golden crust that adds delightful textural contrast to the creamy interior.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Category: Dinner, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 400
• Sugar: 5 g
• Sodium: 500 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 2 g
• Protein: 15 g
• Cholesterol: 45 mg