Pumpkin Mac and Cheese

Why You’ll Love This Recipe

This Pumpkin Mac and Cheese brings a seasonal upgrade to a beloved favorite. The pumpkin adds depth and creaminess without overpowering the cheesy flavor. It’s a great way to sneak in extra nutrients, and it pairs beautifully with herbs and spices like nutmeg, sage, and paprika. It’s quick to prepare, family-friendly, and perfect for holidays, weeknight dinners, or cozy weekend meals.

Ingredients

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

• Elbow macaroni (or your favorite short pasta)
• Butter
• All-purpose flour
• Milk (whole or 2%)
• Pumpkin purée (not pumpkin pie filling)
• Shredded sharp cheddar cheese
• Shredded Gruyère or mozzarella cheese
• Salt
• Black pepper
• Ground nutmeg
• Paprika or smoked paprika
• Fresh sage or parsley for garnish (optional)

Directions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to make a roux.
3. Gradually add the milk, whisking constantly until smooth and slightly thickened.
4. Stir in the pumpkin purée until fully combined.
5. Add the shredded cheeses and stir until melted and creamy. Season with salt, pepper, nutmeg, and paprika.
6. Add the cooked pasta to the sauce and stir until evenly coated.
7. For a baked version, transfer the mixture to a greased baking dish, sprinkle with extra cheese or breadcrumbs, and bake at 375°F (190°C) for 15–20 minutes until golden and bubbly.
8. Garnish with chopped sage or parsley before serving.

Servings and timing

This recipe serves 6 people and takes about 30 minutes total—10 minutes for prep, 10 minutes for stovetop cooking, and 10 minutes for optional baking.

Variations

• Spicy Pumpkin Mac and Cheese: Add a pinch of cayenne pepper or a drizzle of hot sauce for a kick.
• Extra Creamy Version: Mix in a spoonful of cream cheese or heavy cream for added richness.
• Vegetable Boost: Add roasted broccoli, spinach, or caramelized onions for a nutritious twist.
• Vegan Option: Use plant-based milk, vegan butter, and dairy-free cheese for a completely vegan version.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat, adding a splash of milk to restore creaminess. You can also microwave individual portions for 1–2 minutes, stirring halfway through. To freeze, store in a freezer-safe container for up to 2 months, then thaw overnight before reheating.

FAQs

Can I use canned pumpkin?

Yes, canned pumpkin purée works perfectly—just make sure it’s not pumpkin pie filling.

What kind of cheese works best?

Sharp cheddar provides bold flavor, while Gruyère or mozzarella adds a smooth, creamy texture.

Can I make this without baking it?

Absolutely! The stovetop version is creamy and ready to serve right away.

How can I make it gluten-free?

Use gluten-free pasta and a gluten-free flour blend for the roux.

Can I use pumpkin spice?

It’s better to use just a pinch of nutmeg or cinnamon—pumpkin spice can make it too sweet.

What type of milk should I use?

Whole or 2% milk gives the creamiest results, but you can also use half-and-half for extra richness.

Can I add meat to this dish?

Yes, cooked sausage, shredded chicken,  work beautifully.

How do I make it more flavorful?

Add garlic powder, Dijon mustard, or extra cheese for a bolder flavor.

Can I make Pumpkin Mac and Cheese ahead of time?

Yes, assemble it in advance, refrigerate, and bake when ready to serve. Add a splash of milk before baking to keep it creamy.

What sides go well with Pumpkin Mac and Cheese?

It pairs nicely with roasted vegetables, salad, or crusty bread.

Conclusion

Pumpkin Mac and Cheese is a creamy, comforting dish that perfectly blends cozy fall flavors with classic cheesy goodness. With its smooth texture, golden color, and subtle sweetness, it’s a unique twist on a timeless favorite. Whether you serve it as a main course or side dish, this easy recipe is guaranteed to bring warmth and comfort to your table.

Pumpkin Mac and Cheese

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Pumpkin Mac and Cheese is a creamy, cozy twist on classic macaroni and cheese. Blending pumpkin purée with rich cheeses and warm spices, this dish delivers velvety texture, golden color, and a subtle sweetness that makes it perfect for fall or anytime comfort food cravings hit.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings
• Category: Main Dish / Side Dish
• Method: Stovetop or Baked
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 12 oz elbow macaroni (or any short pasta)
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 3 cups milk (whole or 2%)
• 1 cup pumpkin purée (not pumpkin pie filling)
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Gruyère or mozzarella cheese
• 1 tsp salt
• ½ tsp black pepper
• ¼ tsp ground nutmeg
• ½ tsp paprika or smoked paprika
• Fresh sage or parsley, chopped (optional, for garnish)

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Instructions

1. Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside.
2. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
3. Gradually whisk in the milk until smooth and slightly thickened.
4. Stir in the pumpkin purée until fully blended.
5. Add the cheddar and Gruyère cheeses, stirring until melted and creamy. Season with salt, pepper, nutmeg, and paprika.
6. Add the cooked pasta to the sauce and stir to coat evenly.
7. (Optional) For baked mac and cheese: transfer to a greased baking dish, top with extra cheese or breadcrumbs, and bake at 375°F (190°C) for 15–20 minutes until golden and bubbly.
8. Garnish with chopped sage or parsley before serving.

Notes

• Use canned pumpkin purée, not pumpkin pie filling.
• Whole milk or 2% milk gives the best creamy texture; for extra richness, use half-and-half.
• To make it vegan, use dairy-free milk, butter, and cheese.
• Add-ins like bacon, roasted veggies, or spinach make great variations.
• Pairs perfectly with roasted vegetables or a crisp salad.

Nutrition

• Serving Size: 1 cup
• Calories: 420
• Sugar: 6g
• Sodium: 720mg
• Fat: 22g
• Saturated Fat: 13g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 18g
• Cholesterol: 65mg