21 Irresistible Fall Mac and Cheese Recipes You Need to Try

There’s something undeniably comforting about a warm, cheesy bowl of mac and cheese, especially as the crisp autumn air sets in.

Fall is the season of cozy meals, rich flavors, and seasonal produce, making it the perfect time to reinvent classic mac and cheese with exciting twists.

From pumpkin-infused versions to sweet-and-savory combinations with apples, bacon, and caramelized onions, fall mac and cheese is all about indulgence, creativity, and seasonal goodness.

In this article, we’ve compiled 21 fall mac and cheese recipes that will transform your weeknight dinners, holiday gatherings, and cozy autumn evenings into cheesy, flavorful experiences.

Each recipe highlights seasonal ingredients, from roasted squash and root vegetables to warm spices and nutty toppings, ensuring that every bite celebrates the flavors of fall.

Whether you prefer sweet, savory, smoky, or slightly spicy mac and cheese, these recipes cover every taste. Prepare to cozy up with a forkful of cheesy bliss!

21 Irresistible Fall Mac and Cheese Recipes You Need to Try

Fall is the perfect season to indulge in warm, cheesy, and comforting dishes, and mac and cheese offers endless possibilities for creativity.

These 21 fall mac and cheese recipes bring together seasonal produce, bold flavors, and decadent cheeses to create dishes that are both satisfying and memorable.

Whether you’re hosting a holiday gathering, cooking for your family, or just craving a cozy night in, there’s a fall mac and cheese recipe here for every mood and taste.

From sweet pumpkin and apples to savory bacon, roasted vegetables, and nutty toppings, these recipes prove that mac and cheese is more than just comfort food—it’s a seasonal celebration of flavor.

Get ready to dig in, embrace the flavors of fall, and experience mac and cheese in its most comforting, cheesy, and creative forms!

Pumpkin Sage Mac and Cheese

This creamy, comforting mac and cheese embraces the flavors of fall with smooth pumpkin puree, aromatic fresh sage, and a blend of sharp and mellow cheeses.

The subtle sweetness of pumpkin pairs perfectly with the savory notes of Gruyère and cheddar, making it a seasonal favorite.

Ingredients:

• 12 oz elbow macaroni
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup pumpkin puree
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp ground nutmeg
• 1 tsp fresh sage, finely chopped (or ½ tsp dried sage)
• 1 cup shredded sharp cheddar cheese
• ½ cup shredded Gruyère cheese
• ½ cup panko breadcrumbs
• 1 tbsp olive oil

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Cook the macaroni according to package instructions until al dente. Drain and set aside.
3. In a large saucepan, melt butter over medium heat. Stir in the flour to create a roux and cook for 1–2 minutes until lightly golden.
4. Slowly whisk in milk and pumpkin puree until smooth and creamy. Cook for 3–5 minutes until slightly thickened.
5. Add salt, pepper, nutmeg, and sage. Stir to combine.
6. Remove from heat and stir in cheddar and Gruyère until melted and smooth.
7. Combine the cheese sauce with the cooked macaroni and pour into the prepared baking dish.
8. In a small bowl, mix panko breadcrumbs with olive oil. Sprinkle evenly over the mac and cheese.
9. Bake for 20–25 minutes until the top is golden and crispy.
10. Allow to cool for 5 minutes before serving.

The pumpkin and sage create a rich, fall-inspired twist on classic mac and cheese.

The crispy topping adds a perfect contrast to the creamy, cheesy interior, making it a must-have for cozy autumn dinners.

Butternut Squash and Bacon Mac and Cheese

A decadent mac and cheese featuring roasted butternut squash, smoky bacon, and a creamy cheddar sauce.

This dish balances savory and slightly sweet flavors for a hearty fall-inspired meal that’s perfect for family gatherings.

Ingredients:

• 12 oz cavatappi pasta
• 2 cups butternut squash, peeled and cubed
• 4 slices bacon, chopped
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 tsp Dijon mustard
• ½ tsp smoked paprika
• Salt and pepper to taste
• 1½ cups sharp cheddar cheese, shredded
• ½ cup Parmesan cheese, grated
• ¼ cup breadcrumbs

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with a drizzle of olive oil, salt, and pepper. Roast for 20–25 minutes until tender and caramelized.
2. Cook pasta according to package directions. Drain and set aside.
3. In a large skillet, cook chopped bacon over medium heat until crisp. Remove and drain on paper towels.
4. In the same skillet, melt butter and whisk in flour to make a roux. Cook for 1–2 minutes.
5. Slowly add milk, whisking constantly until smooth and thickened. Stir in Dijon mustard, smoked paprika, salt, and pepper.
6. Add cheddar and Parmesan cheese, stirring until fully melted.
7. Combine the cheese sauce with pasta, roasted squash, and bacon.
8. Transfer to a baking dish, sprinkle breadcrumbs on top, and bake at 375°F (190°C) for 15–20 minutes until golden.

This mac and cheese perfectly combines the sweetness of roasted squash with smoky bacon and sharp cheddar.

Each bite delivers layers of fall flavor, making it a rich and comforting seasonal treat.

Apple Cheddar Mac and Cheese with Caramelized Onions

A sweet-and-savory twist on classic mac and cheese featuring crisp apples, caramelized onions, and sharp cheddar.

This dish highlights autumn flavors and adds a fruity, slightly tangy contrast to creamy cheese.

Ingredients:

• 12 oz penne pasta
• 2 tbsp unsalted butter
• 1 large onion, thinly sliced
• 1 tbsp olive oil
• 1 medium apple, peeled, cored, and diced
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 tsp Dijon mustard
• Salt and pepper to taste
• 2 cups sharp cheddar cheese, shredded
• ½ cup Gruyère cheese, shredded
• ¼ cup breadcrumbs
• 1 tbsp brown sugar (optional for extra sweetness)

Instructions:

1. Preheat oven to 375°F (190°C). Cook pasta according to package directions and drain.
2. In a skillet, melt butter with olive oil over medium heat. Add sliced onions and cook slowly, stirring occasionally, until golden and caramelized, about 15–20 minutes. Optionally, sprinkle with brown sugar halfway through for deeper sweetness.
3. Add diced apple to the onions and cook for 2–3 minutes until slightly softened. Remove from heat.
4. In a separate saucepan, melt butter and whisk in flour to make a roux. Slowly add milk and stir until thickened.
5. Stir in Dijon mustard, salt, pepper, cheddar, and Gruyère until smooth.
6. Combine pasta, cheese sauce, and apple-onion mixture. Pour into a greased baking dish.
7. Sprinkle breadcrumbs evenly over the top and bake for 20–25 minutes until golden and bubbly.

The crisp apples and caramelized onions add a delightful fall twist to classic mac and cheese.

The combination of sweet, savory, and cheesy flavors makes this dish a standout at any autumn meal.

Spicy Pumpkin Chipotle Mac and Cheese

This mac and cheese combines creamy pumpkin with smoky chipotle peppers for a warm, slightly spicy twist.

It’s rich, comforting, and perfect for a chilly fall evening.

Ingredients:

• 12 oz elbow macaroni
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• ½ cup pumpkin puree
• 1–2 tsp chipotle chili powder (adjust to taste)
• ½ tsp smoked paprika
• Salt and black pepper to taste
• 1½ cups sharp cheddar cheese, shredded
• ½ cup Monterey Jack cheese, shredded
• ¼ cup panko breadcrumbs
• 1 tbsp olive oil

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish.
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a saucepan, melt butter over medium heat and whisk in flour to form a roux. Cook 1–2 minutes.
4. Gradually add milk and pumpkin puree, whisking until smooth. Cook until slightly thickened, about 3–5 minutes.
5. Add chipotle chili powder, smoked paprika, salt, and pepper. Stir to combine.
6. Remove from heat and stir in cheddar and Monterey Jack until melted.
7. Mix the cheese sauce with cooked pasta and pour into the baking dish.
8. Toss panko with olive oil and sprinkle over the top. Bake 20–25 minutes until golden.

The smoky chipotle and creamy pumpkin create a bold, cozy flavor perfect for fall.

Each bite has a gentle kick that elevates classic mac and cheese into a seasonal sensation.

Roasted Root Vegetable Mac and Cheese

This hearty mac and cheese features roasted fall root vegetables—carrots, parsnips, and sweet potatoes—combined with a creamy cheese sauce for a colorful, nutritious, and comforting dish.

Ingredients:

• 12 oz cavatappi pasta
• 1 cup diced carrots
• 1 cup diced parsnips
• 1 cup diced sweet potatoes
• 2 tbsp olive oil
• Salt and pepper to taste
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 tsp Dijon mustard
• 1 tsp fresh thyme leaves
• 1½ cups sharp cheddar cheese, shredded
• ½ cup Gruyère cheese, shredded
• ¼ cup breadcrumbs

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots, parsnips, and sweet potatoes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and lightly caramelized.
2. Cook pasta according to package instructions and drain.
3. In a saucepan, melt butter over medium heat. Whisk in flour to create a roux and cook 1–2 minutes.
4. Gradually add milk, stirring until thickened. Stir in Dijon mustard, thyme, salt, and pepper.
5. Remove from heat and stir in cheddar and Gruyère until smooth.
6. Combine pasta, roasted vegetables, and cheese sauce. Pour into a baking dish.
7. Sprinkle breadcrumbs on top and bake at 375°F (190°C) for 20 minutes until golden and bubbly.

This mac and cheese celebrates fall’s harvest with roasted root vegetables and a creamy, cheesy sauce.

The roasted veggies add natural sweetness and texture, making each bite hearty and comforting.

Brown Butter Sage Mac and Cheese

A luxurious twist on classic mac and cheese, this version features nutty brown butter and fragrant sage.

The simple ingredients elevate the dish into a sophisticated fall comfort food.

Ingredients:

• 12 oz penne pasta
• 4 tbsp unsalted butter
• 6–8 fresh sage leaves
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 tsp salt
• ½ tsp black pepper
• 1½ cups sharp cheddar cheese, shredded
• ½ cup Fontina or Gruyère cheese, shredded
• ¼ cup panko breadcrumbs
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. Cook pasta according to package instructions. Drain and set aside.
3. In a skillet over medium heat, melt butter until it begins to brown and smells nutty (about 3–4 minutes). Add sage leaves and cook 1–2 minutes until crisp. Remove sage and chop finely.
4. In the same skillet, whisk in flour to make a roux. Gradually add milk, whisking until thickened. Add salt, pepper, and cheeses until melted and smooth.
5. Stir in chopped sage and cooked pasta. Pour into the baking dish.
6. Mix panko with olive oil and sprinkle on top. Bake for 20–25 minutes until golden and bubbly.

The brown butter adds a rich, nutty flavor, while sage provides a fragrant, earthy note.

This elevated mac and cheese is both comforting and elegant—perfect for fall dinner parties or cozy nights in.

Caramelized Pear and Blue Cheese Mac and Cheese

This mac and cheese balances sweet and savory by pairing tender caramelized pears with tangy blue cheese.

The creamy cheese sauce is rich yet delicate, making it a unique fall comfort dish.

Ingredients:

• 12 oz elbow macaroni
• 2 tbsp unsalted butter
• 2 medium pears, peeled, cored, and diced
• 1 tbsp brown sugar
• 3 tbsp all-purpose flour
• 2 cups whole milk
• ½ tsp salt
• ¼ tsp black pepper
• 1½ cups sharp cheddar cheese, shredded
• ½ cup blue cheese, crumbled
• ¼ cup panko breadcrumbs
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. In a skillet, melt butter over medium heat. Add diced pears and brown sugar. Cook 5–7 minutes until pears are soft and caramelized. Remove from heat.
3. Cook macaroni according to package directions and drain.
4. In a saucepan, melt butter and whisk in flour to make a roux. Gradually add milk, stirring until thickened. Add salt and pepper.
5. Stir in cheddar and blue cheese until smooth.
6. Mix pasta with cheese sauce and caramelized pears. Pour into the prepared baking dish.
7. Toss panko with olive oil and sprinkle on top. Bake 20–25 minutes until golden and bubbly.

The sweet pears and bold blue cheese create a sophisticated fall mac and cheese with a perfect balance of flavors.

It’s ideal for a cozy dinner or special seasonal occasion.

Cornbread-Topped Jalapeño Mac and Cheese

A spicy, hearty fall mac and cheese with a golden cornbread topping.

Creamy cheddar sauce with jalapeños delivers a kick, while the cornbread adds texture and a slightly sweet note, perfect for autumn gatherings.

Ingredients:

• 12 oz cavatappi pasta
• 2 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 tsp Dijon mustard
• Salt and pepper to taste
• 2 cups sharp cheddar cheese, shredded
• 1–2 jalapeños, finely chopped (remove seeds for less heat)
• ½ cup prepared cornbread, crumbled
• 1 tbsp butter, melted

Instructions:

1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. Cook pasta according to package instructions. Drain and set aside.
3. In a saucepan, melt butter and whisk in flour to make a roux. Gradually add milk and stir until thickened. Add Dijon mustard, salt, and pepper.
4. Stir in cheddar cheese until melted and smooth. Mix in chopped jalapeños.
5. Combine pasta with cheese sauce and pour into the baking dish.
6. Crumble prepared cornbread over the top and drizzle with melted butter. Bake 20 minutes until topping is golden.

This mac and cheese combines creamy, spicy, and slightly sweet textures for a bold fall twist.

The cornbread topping adds a crunchy, comforting element that makes it irresistible.

Apple, Bacon, and Brie Mac and Cheese

This mac and cheese combines crisp apple chunks, smoky bacon, and creamy Brie for a rich, indulgent fall dish.

The combination of sweet, savory, and creamy textures creates a perfect seasonal treat.

Ingredients:

• 12 oz penne pasta
• 4 slices bacon, chopped
• 1 medium apple, peeled and diced
• 2 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 tsp salt
• ½ tsp black pepper
• 1½ cups sharp cheddar cheese, shredded
• ½ cup Brie, rind removed and cut into small pieces
• ¼ cup panko breadcrumbs
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. Cook pasta according to package directions and drain.
3. In a skillet, cook chopped bacon until crispy. Remove and drain on paper towels.
4. In the same skillet, sauté diced apple in butter for 2–3 minutes until slightly softened.
5. In a saucepan, melt butter and whisk in flour to make a roux. Gradually add milk, stirring until thickened. Add salt and pepper.
6. Stir in cheddar and Brie until fully melted and smooth.
7. Combine pasta, cheese sauce, bacon, and sautéed apples. Pour into the prepared baking dish.
8. Toss panko with olive oil and sprinkle over the top. Bake 20–25 minutes until golden and bubbly.

The sweet apple, salty bacon, and creamy Brie make a decadent fall mac and cheese that is both comforting and gourmet.

Each bite delivers a complex blend of flavors perfect for cozy autumn dinners.

Truffle Mushroom Mac and Cheese

This luxurious mac and cheese features earthy roasted mushrooms and a hint of truffle oil.

The combination of creamy cheeses and aromatic truffle elevates this dish into an indulgent fall comfort food.

Ingredients:

• 12 oz elbow macaroni
• 2 cups mixed mushrooms (cremini, shiitake, button), sliced
• 2 tbsp olive oil
• Salt and pepper to taste
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 tsp Dijon mustard
• 1½ cups sharp cheddar cheese, shredded
• ½ cup Fontina or Gruyère cheese, shredded
• 1 tsp truffle oil
• ¼ cup panko breadcrumbs

Instructions:

1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. Toss mushrooms with olive oil, salt, and pepper. Roast at 400°F (200°C) for 15–20 minutes until tender and caramelized.
3. Cook macaroni according to package directions and drain.
4. In a saucepan, melt butter and whisk in flour to form a roux. Gradually add milk and stir until thickened. Add Dijon mustard, salt, and pepper.
5. Stir in cheddar and Fontina until melted and smooth. Mix in truffle oil.
6. Combine pasta, cheese sauce, and roasted mushrooms. Pour into the baking dish.
7. Sprinkle breadcrumbs over the top and bake 20–25 minutes until golden and bubbly.

Earthy mushrooms paired with truffle oil create a decadent, aromatic mac and cheese perfect for fall dinner parties or a cozy gourmet meal.

Roasted Butternut Squash and Sausage Mac and Cheese

This hearty fall mac and cheese combines sweet roasted butternut squash with savory sausage for a satisfying seasonal meal.

The creamy cheese sauce ties everything together beautifully.

Ingredients:

• 12 oz cavatappi pasta
• 2 cups butternut squash, peeled and cubed
• 12 oz Italian sausage, casings removed
• 2 tbsp olive oil
• Salt and pepper to taste
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 tsp smoked paprika
• 1½ cups sharp cheddar cheese, shredded
• ½ cup Gruyère cheese, shredded
• ¼ cup panko breadcrumbs

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
2. Cook pasta according to package directions and drain.
3. In a skillet, cook sausage over medium heat until browned and cooked through. Remove excess fat.
4. In a saucepan, melt butter and whisk in flour. Gradually add milk and stir until thickened. Add smoked paprika, salt, and pepper.
5. Stir in cheddar and Gruyère until smooth.
6. Combine pasta, cheese sauce, roasted squash, and sausage. Pour into a baking dish.
7. Sprinkle breadcrumbs over the top and bake 20 minutes until golden.

The sweetness of roasted squash contrasts beautifully with savory sausage, while the creamy cheese sauce ties it all together. It’s a hearty, satisfying fall meal.

Caramelized Shallot and Gruyère Mac and Cheese

This elegant mac and cheese features sweet caramelized shallots and nutty Gruyère cheese.

The rich, buttery sauce and delicate shallots create a sophisticated autumn twist on a classic comfort dish.

Ingredients:

• 12 oz penne pasta
• 3 tbsp butter
• 3 large shallots, thinly sliced
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 tsp Dijon mustard
• Salt and pepper to taste
• 1½ cups Gruyère cheese, shredded
• ½ cup Parmesan cheese, grated
• ¼ cup panko breadcrumbs
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. In a skillet, melt butter and add shallots. Cook over low heat 15–20 minutes, stirring occasionally, until caramelized.
3. Cook pasta according to package directions and drain.
4. In a saucepan, melt butter and whisk in flour to make a roux. Gradually add milk, stirring until thickened. Add Dijon mustard, salt, and pepper.
5. Stir in Gruyère and Parmesan until smooth.
6. Mix pasta with cheese sauce and caramelized shallots. Pour into the baking dish.
7. Toss panko with olive oil and sprinkle over the top. Bake 20–25 minutes until golden and bubbly.

Sweet caramelized shallots and nutty Gruyère create a refined, flavorful mac and cheese that’s perfect for an autumn dinner with a touch of elegance.

Sweet Potato and Pecan Mac and Cheese

This mac and cheese combines creamy sweet potatoes with a crunchy pecan topping.

The naturally sweet flavor of roasted sweet potatoes complements the sharp cheddar cheese for a comforting fall dish.

Ingredients:

• 12 oz elbow macaroni
• 2 cups sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• Salt and pepper to taste
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 tsp ground cinnamon
• 1½ cups sharp cheddar cheese, shredded
• ½ cup Gruyère cheese, shredded
• ¼ cup chopped pecans
• 2 tbsp panko breadcrumbs

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
2. Cook macaroni according to package directions and drain.
3. In a saucepan, melt butter and whisk in flour to make a roux. Gradually add milk and stir until thickened. Add cinnamon, salt, and pepper.
4. Stir in cheddar and Gruyère until smooth.
5. Combine pasta, cheese sauce, and roasted sweet potatoes. Pour into a greased baking dish.
6. Mix pecans with panko and sprinkle over the top. Bake 20–25 minutes until golden.

The sweet potatoes add natural sweetness while the pecan topping adds crunch, creating a cozy, autumn-inspired mac and cheese perfect for family dinners.

Roasted Brussels Sprouts and Bacon Mac and Cheese

A savory fall mac and cheese featuring roasted Brussels sprouts and crispy bacon.

The slightly bitter Brussels sprouts balance the creamy, cheesy sauce for a rich, flavorful dish.

Ingredients:

• 12 oz cavatappi pasta
• 2 cups Brussels sprouts, halved
• 4 slices bacon, chopped
• 2 tbsp olive oil
• Salt and pepper to taste
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 tsp Dijon mustard
• 1½ cups sharp cheddar cheese, shredded
• ½ cup Gruyère cheese, shredded
• ¼ cup panko breadcrumbs

Instructions:

1. Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper. Roast 15–20 minutes until tender and slightly caramelized.
2. Cook pasta according to package directions and drain.
3. In a skillet, cook bacon until crispy. Remove excess fat.
4. In a saucepan, melt butter and whisk in flour to make a roux. Gradually add milk and stir until thickened. Add Dijon mustard, salt, and pepper.
5. Stir in cheddar and Gruyère until smooth.
6. Combine pasta, cheese sauce, roasted Brussels sprouts, and bacon. Pour into a baking dish.
7. Sprinkle panko on top and bake 20–25 minutes until golden.

The combination of crispy bacon and slightly bitter Brussels sprouts gives this mac and cheese a savory depth, making it a perfect fall side or main dish.

Harvest Vegetable Mac and Cheese

This colorful mac and cheese is packed with roasted fall vegetables like carrots, zucchini, and red bell peppers.

It’s a nutritious, flavorful, and comforting dish perfect for autumn.

Ingredients:

• 12 oz penne pasta
• 1 cup diced carrots
• 1 cup diced zucchini
• 1 cup diced red bell pepper
• 2 tbsp olive oil
• Salt and pepper to taste
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 tsp smoked paprika
• 1½ cups sharp cheddar cheese, shredded
• ½ cup Gruyère cheese, shredded
• ¼ cup panko breadcrumbs

Instructions:

1. Preheat oven to 400°F (200°C). Toss vegetables with olive oil, salt, and pepper. Roast 20–25 minutes until tender and lightly caramelized.
2. Cook pasta according to package directions and drain.
3. In a saucepan, melt butter and whisk in flour to make a roux. Gradually add milk and stir until thickened. Add smoked paprika, salt, and pepper.
4. Stir in cheddar and Gruyère until smooth.
5. Combine pasta, cheese sauce, and roasted vegetables. Pour into a baking dish.
6. Sprinkle panko on top and bake 20–25 minutes until golden and bubbly.

This mac and cheese is colorful, hearty, and full of autumn flavors.

The roasted vegetables add texture and sweetness, making it a wholesome and delicious fall comfort dish.

Roasted Butternut Squash and Sage Mac and Cheese

This creamy mac and cheese features roasted butternut squash and aromatic sage.

The natural sweetness of the squash pairs beautifully with the earthy sage for a comforting fall twist on a classic favorite.

Ingredients:

• 12 oz elbow macaroni
• 2 cups butternut squash, peeled and cubed
• 2 tbsp olive oil
• Salt and pepper to taste
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 tsp fresh sage, finely chopped
• 1½ cups sharp cheddar cheese, shredded
• ½ cup Gruyère cheese, shredded
• ¼ cup panko breadcrumbs
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper. Roast 20–25 minutes until tender.
2. Cook macaroni according to package instructions and drain.
3. In a saucepan, melt butter and whisk in flour to form a roux. Gradually add milk, stirring until thickened. Add sage, salt, and pepper.
4. Stir in cheddar and Gruyère until smooth.
5. Combine pasta, cheese sauce, and roasted squash. Pour into a baking dish.
6. Toss panko with olive oil and sprinkle over the top. Bake 20–25 minutes until golden and bubbly.

The sweet, roasted squash and fragrant sage create a cozy fall mac and cheese perfect for family dinners or special autumn gatherings.

Spiced Pumpkin and Gouda Mac and Cheese

This mac and cheese features pumpkin puree and smoked Gouda, with warm fall spices like cinnamon and nutmeg.

It’s rich, creamy, and filled with autumn flavors that make it irresistible.

Ingredients:

• 12 oz cavatappi pasta
• 2 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• ½ cup pumpkin puree
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• Salt and pepper to taste
• 1½ cups sharp cheddar cheese, shredded
• ½ cup smoked Gouda, shredded
• ¼ cup panko breadcrumbs
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. Cook pasta according to package directions and drain.
3. In a saucepan, melt butter and whisk in flour to form a roux. Gradually add milk, stirring until thickened.
4. Stir in pumpkin puree, cinnamon, nutmeg, salt, and pepper.
5. Add cheddar and Gouda until melted and smooth.
6. Combine pasta with cheese sauce and pour into the baking dish.
7. Mix panko with olive oil and sprinkle over the top. Bake 20–25 minutes until golden.

The smoky Gouda and warm pumpkin spices make this mac and cheese a comforting and festive dish perfect for fall evenings.

Caramelized Apple and Cheddar Mac and Cheese

This fall-inspired mac and cheese combines sweet caramelized apples with sharp cheddar.

The mix of sweet and savory creates a flavorful, comforting dish perfect for seasonal meals.

Ingredients:

• 12 oz penne pasta
• 2 tbsp butter
• 2 medium apples, peeled, cored, and diced
• 1 tbsp brown sugar
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 tsp Dijon mustard
• Salt and pepper to taste
• 1½ cups sharp cheddar cheese, shredded
• ½ cup Gruyère cheese, shredded
• ¼ cup panko breadcrumbs
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. In a skillet, melt butter and add diced apples and brown sugar. Cook 5–7 minutes until apples are soft and caramelized. Remove from heat.
3. Cook pasta according to package directions and drain.
4. In a saucepan, melt butter and whisk in flour to form a roux. Gradually add milk, stirring until thickened. Add Dijon mustard, salt, and pepper.
5. Stir in cheddar and Gruyère until smooth.
6. Combine pasta, cheese sauce, and caramelized apples. Pour into the baking dish.
7. Mix panko with olive oil and sprinkle on top. Bake 20–25 minutes until golden and bubbly.

The sweetness of caramelized apples pairs perfectly with sharp cheddar, creating a fall mac and cheese that’s both comforting and uniquely flavorful.

Pumpkin Bacon Mac and Cheese

This mac and cheese combines creamy pumpkin, smoky bacon, and sharp cheddar for a rich, comforting fall dish.

The savory and slightly sweet flavors make it a seasonal favorite.

Ingredients:

• 12 oz elbow macaroni
• 4 slices bacon, chopped
• 2 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• ½ cup pumpkin puree
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1½ cups sharp cheddar cheese, shredded
• ½ cup Gruyère cheese, shredded
• ¼ cup panko breadcrumbs
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. Cook pasta according to package directions and drain.
3. In a skillet, cook bacon until crisp. Remove and set aside.
4. In a saucepan, melt butter and whisk in flour to form a roux. Gradually add milk, stirring until thickened.
5. Stir in pumpkin puree, smoked paprika, salt, and pepper. Add cheddar and Gruyère until smooth.
6. Mix pasta with cheese sauce and bacon. Pour into the baking dish.
7. Toss panko with olive oil and sprinkle on top. Bake 20–25 minutes until golden.

Smoky bacon and creamy pumpkin make this mac and cheese a hearty, flavorful fall dish that’s perfect for cozy dinners.

Roasted Root Vegetable Mac and Cheese

Packed with roasted carrots, parsnips, and sweet potatoes, this mac and cheese is hearty, flavorful, and full of fall harvest goodness.

Ingredients:

• 12 oz cavatappi pasta
• 1 cup diced carrots
• 1 cup diced parsnips
• 1 cup diced sweet potatoes
• 2 tbsp olive oil
• Salt and pepper to taste
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 tsp Dijon mustard
• 1½ cups sharp cheddar cheese, shredded
• ½ cup Gruyère cheese, shredded
• ¼ cup panko breadcrumbs

Instructions:

1. Preheat oven to 400°F (200°C). Toss vegetables with olive oil, salt, and pepper. Roast 25–30 minutes until tender.
2. Cook pasta according to package instructions and drain.
3. In a saucepan, melt butter and whisk in flour to make a roux. Gradually add milk and stir until thickened. Add Dijon mustard, salt, and pepper.
4. Stir in cheddar and Gruyère until smooth.
5. Combine pasta, roasted vegetables, and cheese sauce. Pour into a baking dish.
6. Sprinkle panko on top and bake 20–25 minutes until golden.

Roasted root vegetables add natural sweetness and texture, making this mac and cheese a hearty and comforting fall meal.

Maple Pecan Mac and Cheese

Sweet maple syrup and crunchy toasted pecans elevate this mac and cheese into a dessert-inspired fall treat with a savory-cheesy twist.

Ingredients:

• 12 oz penne pasta
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1½ cups sharp cheddar cheese, shredded
• ½ cup Gruyère cheese, shredded
• ¼ cup pecans, toasted and chopped
• 2 tbsp maple syrup
• ¼ cup panko breadcrumbs
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. Cook pasta according to package directions and drain.
3. In a saucepan, melt butter and whisk in flour to form a roux. Gradually add milk, stirring until thickened. Add salt and pepper.
4. Stir in cheddar and Gruyère until smooth.
5. Combine pasta with cheese sauce and drizzle with maple syrup. Fold in half the pecans. Pour into the baking dish.
6. Mix panko with olive oil and sprinkle over the top. Top with remaining pecans and bake 20–25 minutes until golden.

The sweet maple and crunchy pecans create a unique fall mac and cheese that balances savory and sweet perfectly, making it a memorable autumn dish.