Pumpkin Mac and Cheese

Why You’ll Love This Recipe

Pumpkin Mac and Cheese is everything you love about the classic dish—creamy, cheesy, comforting—with a seasonal upgrade. The pumpkin adds natural sweetness, creamy texture, and a nutrient boost without overpowering the cheesy goodness. It’s a great way to sneak in extra veggies, and it pairs wonderfully with savory fall meals or stands alone as a meatless main dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Elbow macaroni or pasta of choice
• Butter
• All-purpose flour
• Milk (whole milk preferred)
• Pumpkin purée (not pumpkin pie filling)
• Sharp cheddar cheese (shredded)
• Parmesan cheese (grated)
• Salt and black pepper
• Ground nutmeg or pumpkin pie spice (optional)
• Optional toppings: breadcrumbs, sage, or more cheese

Directions

1. Cook pasta according to package directions until al dente. Drain and set aside.
2. In a large saucepan, melt butter over medium heat. Whisk in flour to form a roux and cook for 1–2 minutes.
3. Slowly whisk in milk and cook until slightly thickened, about 3–4 minutes.
4. Stir in pumpkin purée, salt, pepper, and nutmeg (if using). Simmer for 2–3 minutes.
5. Remove from heat and stir in shredded cheddar and Parmesan until melted and smooth.
6. Fold in the cooked pasta and stir until evenly coated.
7. Serve warm, or transfer to a baking dish, top with breadcrumbs or cheese, and broil for 2–3 minutes until golden.

Servings and timing

This recipe makes about 6 servings.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Variations

• Make it baked: Top with breadcrumbs and extra cheese, then bake at 375°F for 15–20 minutes.
• Add protein: Stir in cooked bacon, sausage, or rotisserie chicken for a heartier version.
• Use different cheeses: Gouda, gruyère, or Monterey Jack melt well and add depth.
• Spice it up: Add a pinch of cayenne pepper or chili flakes for a little kick.
• Vegan option: Use plant-based milk, vegan butter, and dairy-free cheese.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave in 1-minute intervals with a splash of milk, or warm gently on the stove over low heat.
Freezing is not recommended, as the cheese sauce may separate when thawed.

FAQs

Does the pumpkin flavor overpower the dish?

No, the pumpkin flavor is mild and blends well with the cheese, adding creaminess and subtle sweetness.

Can I use canned pumpkin?

Yes, just make sure it’s 100% pumpkin purée, not pumpkin pie filling.

What pasta shape works best?

Elbow macaroni, shells, rotini, or cavatappi work well to hold the sauce.

Can I make this ahead of time?

Yes, assemble and refrigerate for up to 24 hours. Reheat gently or bake when ready to serve.

Is it kid-friendly?

Definitely—most kids love the cheesy flavor and don’t even notice the pumpkin.

Can I add vegetables?

Yes, stir in cooked broccoli, spinach, or peas for added nutrition.

How can I make it extra creamy?

Use half-and-half or add a bit of cream cheese for an ultra-rich texture.

What spices go well with pumpkin mac and cheese?

Nutmeg, paprika, garlic powder, or even a little thyme all work well.

Can I make it gluten-free?

Yes, use gluten-free pasta and a gluten-free flour blend for the roux.

What can I serve with this?

It pairs well with roasted vegetables, salad, or grilled meats like pork chops or chicken.

Conclusion

Pumpkin Mac and Cheese is a creamy, comforting dish that celebrates the flavors of fall in a unique and delicious way. With its velvety texture, cheesy richness, and subtle pumpkin warmth, it’s a crowd-pleasing recipe that’s easy to make and hard to resist. Whether served as a side or main dish, it’s a perfect addition to your autumn recipe rotation.

Pumpkin Mac and Cheese

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Pumpkin Mac and Cheese is a cozy, fall-inspired version of the classic dish, featuring creamy pumpkin purée blended with cheddar and Parmesan for a rich, comforting meal that’s both flavorful and nourishing.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 12 oz elbow macaroni or pasta of choice
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup pumpkin purée (not pumpkin pie filling)
• 1 1/2 cups sharp cheddar cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp ground nutmeg or pumpkin pie spice (optional)
• Optional toppings: breadcrumbs, sage, or more cheese

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Instructions

1. Cook pasta according to package directions until al dente. Drain and set aside.
2. In a large saucepan, melt butter over medium heat. Whisk in flour to form a roux and cook for 1–2 minutes.
3. Gradually whisk in milk and cook until slightly thickened, about 3–4 minutes.
4. Stir in pumpkin purée, salt, pepper, and nutmeg (if using). Simmer for 2–3 minutes.
5. Remove from heat and stir in cheddar and Parmesan until melted and smooth.
6. Fold in the cooked pasta and stir to coat evenly.
7. Serve warm, or transfer to a baking dish, top with breadcrumbs or extra cheese, and broil for 2–3 minutes until golden.

Notes

• Use different cheeses like Gouda or Gruyère for a unique flavor.
• Add cooked bacon, sausage, or rotisserie chicken for protein.
• Include cooked broccoli, spinach, or peas for added vegetables.
• Make it vegan with dairy-free milk, cheese, and butter.
• For extra creaminess, stir in a bit of cream cheese or half-and-half.

Nutrition

• Serving Size: 1 cup
• Calories: 420
• Sugar: 6g
• Sodium: 520mg
• Fat: 22g
• Saturated Fat: 13g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 16g
• Cholesterol: 60mg