Pumpkin Mac and Cheese Recipe with Sourdough Roux

Cozy Pumpkin Mac and Cheese is a little bit of a foodie show-off recipe, but it’s also heartwarming and delicious. A big bowl of mac & cheese is the ultimate comfort food, but instead of the same old yellow hue, this recipe’s got warm, autumn-y pumpkin vibes mashing with a bit of sourdough tang.

Yep—I’m talking about a quirky, creamy mac & cheese with sourdough roux and a cozy pumpkin upgrade. Your favorite childhood meal has been leveled up with grown-up taste and a sneaky veggie boost.

Even the kids will love it! Plus, if you’ve ever wondered what to do with your sourdough discard—or just want to surprise your taste buds—this one’s for you.

Want some other delicious fall-feeling recipes? Give some of these recipes a go: Sourdough Pumpkin & Herb Focaccia, Beet Pasta Sauce, Cheesy Chicken Pesto Pasta, Sourdough Cheesy Focaccia, Hearty Beef & Veg Stew, Butternut Squash Soup, Sourdough Challah, Chicken Tortilla Soup, Dill Pickle Soup, or Tater Tot Hotdish. 

Need fall dessert ideas? Try making Pumpkin Cinnamon Rolls, Gluten Free Monster Cookies, Apple Pie Oat Bars, Pumpkin Cake Cookies, Sourdough Apple Pie Cobbler, Pumpkin Pie Focaccia, Maple Pumpkin Custard, or Pumpkin Raisin Pecan Muffins.

Why You’ll Love Pumpkin Mac and Cheese

The roux in this recipe uses sourdough discard instead of plain old flour, giving the sauce a playful tang and a thick creamy texture—no bland sauce thickener here!

This recipe uses a Bechamel as the base, but what exactly is Bechamel? Simply put, it’s a heated mixture of butter, flour, and milk. It’s a creamy base for several types of sauces. Using sourdough discard to make your bechamel makes it feel a little bit fancy, so you can give it that *chef’s kiss*.

Then you’ve got that pumpkin flavor we love about fall, but without the pie. Pumpkin adds a subtle fall flavor without tasting like dessert. Seasonal but not sugary.

This dish is gooey with that nostalgic, cheesy comfort you love. It’s mac & cheese! But better. Think big hugs in a bowl. It’s easy, delicious, and totally irresistible!

Step-By-Step Instructions for Pumpkin Mac and Cheese

Cook the Pasta: Boil in salted water. Drain and set aside (you can reserve a bit of pasta water, if needed, to thin out the sauce later).

Make the Sourdough Roux: Melt the butter over medium heat in a large sauté pan. Whisk in the sourdough discard and cook, whisking for about 2 minutes—the discard acts like flour and will create a thick paste. Stir in garlic powder and thyme.

Make Cheese Sauce: Slowly whisk in the milk until smooth, and it starts to thicken. Stir in the pumpkin, salt, and pepper; keep whisking until you have a velvety sauce.

Remove from heat and stir in the shredded cheese until fully melted and silky. Taste and add/adjust seasonings.

Combine: Toss the pasta into the sauce until each noodle is coated. If it seems too thick, add a splash of reserved pasta water.

Serve: Serve it right away for ultimate gooeyness. Grab your spoon and dig in. We like to top with breadcrumbs, cheese, and fresh basil.

Baked Version (Optional)

Preheat oven to 350°F. Cook noodles until al dente, then mix with sauce. Pour pasta and sauce mixture into a baking dish. Top with breadcrumbs mixed with a bit of melted butter, or just top with more shredded cheese. Bake 20–25 minutes until bubbly and golden. Let it cool for a few minutes before serving.

Variations on Pumpkin Mac and Cheese

While this recipe is perfectly delicious as-is, you may want to add a pinch of cayenne or a bit of hot sauce for a little heat. You can also throw in some nutmeg or mustard powder for more flavor. Or up the veggie game by adding in peas, roasted squash cubes, or sautéed spinach for added color and nutrients.

Swap sourdough breadcrumbs for panko, crushed pretzels, or crumbled chips for fun textures. Try different cheeses, like Gruyere, Parmesan, or pepper jack!

This pumpkin mac and cheese isn’t just another pasta recipe; it’s your new go-to for cozy family dinners. Whether you’re looking to impress at a Friendsgiving or simply craving something special for dinner, this recipe delivers.

I hope you’re ready to make the creamiest, most comforting bowl of mac and cheese you’ve ever tasted.

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Pumpkin Mac and Cheese Recipe with Sourdough Roux

Yield: 10 Servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Savor the seasonal flavors of Pumpkin Mac and Cheese for a unique twist on a classic favorite that everyone will love.

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Ingredients

• 16-18 oz (about 1 box) dried pasta (or if you're really adventurous, fresh milled noodles!)
• 1.5 Cups (about 1 can) Pumpkin Puree (or homemade from your roasted pumpkins!)
• 2.25 Cups Milk (or half milk, half cream for more creaminess)
• 4 Tbsp Unsalted Butter
• 3 Tbsp Sourdough Discard
• 1/2 tsp Garlic Powder
• 1 Tbsp Dried Thyme (or 2-3 Tbsp Fresh)
• 1-2 Cups Shredded Cheddar Cheese (we often like to use a coastal cheddar)
• 1/4 cup Shredded Gouda
• 1 tsp Salt (adjust to taste)
• Pinch of Black Pepper
• Optional toppings: sourdough breadcrumbs and extra shredded cheese

Instructions

1. Cook the Pasta: Boil in salted water. Drain and set aside (you can reserve a bit of pasta water, if needed, to thin out the sauce later).
2. Make the Sourdough Roux: Melt the butter over medium heat in a large sauté pan. Whisk in the sourdough discard and cook, whisking for about 2 minutes—the discard acts like flour and will create a thick paste. Stir in garlic powder and thyme.
3. Make Cheese Sauce: Slowly whisk in the milk until smooth, and it starts to thicken. Stir in the pumpkin, salt, and pepper; keep whisking until you have a velvety sauce. Remove from heat and stir in the shredded cheese until fully melted and silky. Taste and add/adjust seasonings.
4. Combine: Toss the pasta into the sauce until each noodle is coated. If it seems too thick, add a splash of reserved pasta water.
5. Serve: Serve it right away for ultimate gooeyness. Grab your spoon and dig in. We like to top with breadcrumbs, cheese, and fresh basil.

Baked Version:Preheat oven to 350°F. Cook noodles until al dente, then mix with sauce. Pour pasta and sauce mixture into a baking dish. Top with breadcrumbs mixed with a bit of melted butter, or just top with more shredded cheese. Bake 20–25 minutes until bubbly and golden. Let it cool for a few minutes before serving.

Notes

• Serves about 10 generous portions
• This recipe works great with a gluten free starter and gluten-free noodles if that's what works for your family
• Use an oven-safe sauté pan, or baking dish, if you want to bake the dish
• I find using block cheese and shredding makes a better sauce than pre-shredded cheese, but use what you have!

Nutrition Information

Yield 10 Serving Size 1
Amount Per Serving Calories 565Total Fat 17gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 6gCholesterol 45mgSodium 514mgCarbohydrates 78gFiber 4gSugar 5gProtein 23g

*This has not been evaluated by the FDA