Pumpkin Mac and Cheese Cups

Introduction

When fall rolls around, nothing says cozy comfort like a warm bowl of mac and cheese. But why stop at the ordinary when you can turn it into a festive, bite-sized treat? Pumpkin Mac and Cheese Cups are creamy, cheesy little portions of baked macaroni infused with pumpkin purée for a hint of autumn flavor and extra creaminess.

These cups are baked in muffin tins, making them perfectly portioned, portable, and party-friendly. They’re kid-approved, adult-approved, and ideal for Halloween gatherings, Thanksgiving sides, or just a cozy weeknight dinner with a seasonal twist.

Why I Love This Recipe

I love this recipe because it takes one of my favorite comfort foods—mac and cheese—and adds a fall-inspired upgrade with pumpkin. The pumpkin not only enhances the creaminess but also brings a subtle sweetness that balances the richness of the cheese. Plus, baking them in cups makes them cute, fun, and easy to serve.

I especially love how versatile they are. They can be an appetizer, side dish, or even a main course. And they look adorable on a party platter, which always makes guests excited to try them.

Why This Is a Must-Try Dish

This recipe is a must-try because:

1. Seasonal Flavor – Pumpkin adds a festive autumn vibe.
2. Comfort Food Meets Cute Presentation – Creamy mac in individual portions.
3. Party-Friendly – Easy to grab and eat without utensils.
4. Kid-Friendly – Fun size and mild pumpkin flavor make it appealing for kids.
5. Customizable – Works with different cheeses, spices, or add-ins.

Recipe Details

• Preparation Time: 20 minutes
• Cooking Time: 25 minutes
• Total Time: 45 minutes
• Servings: 12 cups
• Calories per Serving: ~210 calories
• Course: Appetizer / Side Dish / Snack
• Cuisine: American Comfort Food with a Fall Twist

Ingredients

For the Pumpkin Mac and Cheese:

• 2 cups elbow macaroni (uncooked)
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups milk (whole or 2%)
• 1 cup pumpkin purée (not pie filling)
• 2 cups shredded cheddar cheese
• ½ cup shredded mozzarella cheese
• ½ tsp garlic powder
• ½ tsp paprika
• ¼ tsp nutmeg (optional, for warmth)
• Salt and black pepper, to taste

For Topping:

• ½ cup breadcrumbs (panko preferred)
• 2 tbsp melted butter
• 2 tbsp grated parmesan cheese

Cooking Directions

1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
2. Cook macaroni according to package directions until al dente. Drain and set aside.
3. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.
4. Slowly whisk in milk until smooth. Simmer for 3–4 minutes until slightly thickened.
5. Stir in pumpkin purée, cheddar, mozzarella, garlic powder, paprika, nutmeg, salt, and pepper. Mix until cheese melts.
6. Add cooked pasta to the sauce and stir well to coat.
7. Spoon mac and cheese mixture evenly into muffin cups.
8. In a small bowl, mix breadcrumbs, melted butter, and parmesan. Sprinkle on top of each cup.
9. Bake for 20–25 minutes, until golden and bubbly.
10. Let cool in pan for 5 minutes before removing. Serve warm.

Step-by-Step Preparation Method

1. Cook Pasta – Boil macaroni until al dente and drain.
2. Make Sauce Base – Create roux with butter and flour.
3. Build Cheese Sauce – Whisk in milk, pumpkin, and cheeses with seasonings.
4. Combine Pasta & Sauce – Coat macaroni evenly.
5. Portion into Muffin Tin – Divide mixture into 12 cups.
6. Add Topping – Sprinkle breadcrumb mixture over each.
7. Bake – Until golden brown and set.
8. Cool Slightly – Makes cups easier to remove.

How to Serve

• Serve on a platter as a fun Halloween or Thanksgiving party snack.
• Pair with a crisp salad for a balanced meal.
• Offer marinara sauce or ranch dip on the side for kids.
• Present in festive cupcake liners for a Halloween touch.

Recipe Tips

• Spray the muffin tin well or use silicone cups to prevent sticking.
• Let the cups rest a few minutes before removing to help them hold shape.
• Use sharp cheddar for stronger flavor.
• Add a pinch of cayenne pepper if you like heat.

Variations

• Extra Cheesy: Mix in Gruyère or Monterey Jack.
• Bacon Lovers: Stir in cooked bacon bits before baking.
• Veggie Boost: Add spinach, peas, or roasted broccoli.
• Spicy Pumpkin Mac: Add jalapeños or chipotle powder.
• Gluten-Free: Use gluten-free pasta and flour.
• Vegan: Use dairy-free cheese, almond milk, and vegan butter.

Freezing & Storage

• Storage: Keep in an airtight container in the fridge for up to 3 days. Reheat in oven at 350°F (175°C) for 10 minutes.
• Freezing: Freeze cooled cups in a single layer, then transfer to freezer bags. Store up to 2 months. Reheat directly from frozen at 375°F (190°C) for 15–20 minutes.

Special Equipment Needed

• 12-cup muffin tin
• Saucepan
• Whisk
• Mixing bowls

Conclusion

Pumpkin Mac and Cheese Cups are the ultimate blend of cozy comfort and seasonal fun. They’re creamy, cheesy, and infused with pumpkin goodness, making them perfect for fall gatherings or a spooky Halloween snack table. Easy to serve, fun to eat, and customizable to fit any crowd, these little cups will quickly become a seasonal favorite in your recipe collection.