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Home » Recipes » Dinner

Creamy Pumpkin Mac and Cheese

Published: Nov 1, 2021 by Kate Hackworthy · 1 Comment

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Close up of a wooden spoon in a pot of pasta with text: How to make creamy pumpkin mac and cheese.

This easy Pumpkin Mac and Cheese recipe combines pasta with a homemade creamy pumpkin cheese sauce. This dish is a great way to add extra veggies to a comforting meal that both kids and adults will enjoy! It's perfect for fall and the holidays.

A plate of pumpkin mac and cheese.

This is fall on a plate! For this easy Pumpkin Mac and Cheese, soft spiral macaroni is covered in a luscious creamy pumpkin cheese sauce with delicate spice from sage and nutmeg.

Best of all, it's on the table in just 20 minutes! A family-pleasing, budget-friendly weeknight dinner.

It's also a perfect mac and cheese for your Thanksgiving or Christmas dinner table.

Pumpkin season is here which means it's time to break out my favorite pumpkin recipes that I love sharing with others.

As much as I love making a sweet dessert with pumpkin puree, I also enjoy savory dishes like this easy recipe for pumpkin mac and cheese.

For this recipe, you’ll make a simple pumpkin cheese sauce that’s thickened with a roux.

Pumpkin puree, milk, cheese, and spices get added for a creamy cheese sauce.

Once that’s finished you’ll toss it with your favorite pasta to make a dish that is comforting and satisfying.

Serve pumpkin mac and cheese with your favorite protein or serve it up as a snack on a cool fall day.

You'll also love my Green Pasta and Pasta with Peas.

Jump to:
  • Why You'll Love This Recipe
  • Ingredients
  • Instructions
  • Top tips
  • Variations
  • Storage
  • FAQs
  • More pasta recipes
  • More Pumpkin Recipes
  • 📖 Recipe
  • 💬 Comments

Why You'll Love This Recipe

It’s made with simple homemade ingredients you can find in any grocery store.

An added dose of vegetables makes a healthy twist on this classic comfort food dish.

Great to serve during the holidays or as part of a weeknight lunch or dinner.

You can customize your Pumpkin Mac and Cheese by using any pasta you enjoy.

Ingredients

You only need a few simple pantry ingredients for this dish!

Ingredients on a table.
  • Macaroni - You can use any pasta you enjoy however elbow or spiral noodles help hold the sauce perfectly.
  • Butter - Gives the pumpkin cheese sauce a rich buttery taste.
  • Flour - Helps naturally thicken the cheese sauce.
  • Milk - Thins out the cheese sauce making it easy to coat the pasta.
  • Canned Pumpkin Puree - Adds fresh pumpkin flavor and natural orange color to the dish. The plain one, not the sweeter pumpkin pie puree!
  • Shredded Cheese - Adds cheddar flavor and a smooth velvety texture to the sauce.
  • Dijon Mustard - Balances the cheese sauce with a light acidic tanginess.
  • Dried Sage - Adds a hint of fresh herb taste.
  • Pumpkin Spice - Gives the cheese sauce a warming fall flavor.
  • Salt & Pepper - Enhance and balance out all of the flavors in the dish.

Please see the recipe card below for quantities.

Instructions

Wondering how to make this pumpkin mac and cheese recipe? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.

Flour in a pot of melted butter.

Cook the pasta: Bring a pot of water to a boil. Cook your pasta as per the instructions on the back of the pasta you are using. Drain and set aside.

Make a roux: In a medium saucepan, melt the butter over medium-low heat. Once melted, whisk in the flour and cook with the melted butter for 1 minute making sure to vigorously whisk.

Stirring milk into the pot.

Thicken the pumpkin cheese sauce: To the butter and flour mixture, whisk in milk little by little while continuing to stir.

Cheese, pumpkin, sage and nutmeg added to a pot of white sauce.

Flavor the sauce: Once the milk becomes thick and creamy, add the pumpkin puree, cheese, mustard, sage, nutmeg, salt, and pepper. Stir until the cheese is fully melted.

A pot of mac and cheese.

Combine the pasta and sauce: Add the cooked pasta to a bowl, then pour the finished cheese sauce on top. Toss to fully coat and serve while warm.

Top tips

When choosing pasta for mac and cheese, the best kinds are the ones with swirls and twirls such as rotini, shells, or elbow macaroni. This helps the sauce stick to the pasta to get the right amount of sauce in every bite.

When whisking the milk into the sauce, make sure you do it slowly as the flour needs time to absorb the milk and thicken.

Make sure you purchase pumpkin puree and not pumpkin pie filling as the filling contains spices and sugar that is used to make sweet pie desserts.

Variations

Try adding pumpkin pie spice for more seasonal flavor.

Add a bit of spicy flavor by sprinkling with red chili flake or a drizzle of Chili Garlic Oil.

Use zucchini noodles or butternut squash noodles and toss them in the cheese sauce for an extra dose of veggies.

You can skip the pasta and use the sauce to top nachos, burritos, or your favorite tacos.

Try it with different cheese, such as Monterey jack, Gruyere or white cheddar.

A wooden spoon in a pot of mac and cheese.

Storage

Storing: Any leftover pumpkin mac and cheese can be stored in an airtight container in the fridge for 3-4 days in an airtight container. Reheat in the microwave or on the stovetop in a saucepan over medium-low heat until warmed through.

Freezing: Cooled pumpkin mac and cheese can be stored in a freezer-safe bag with as much air removed as possible. Freeze flat for up to 4 months. When ready to eat, thaw overnight in the fridge. Moisture may be absorbed while freezing, so it may need a splash of milk to help thicken up when reheating.

FAQs

Can I use a different cheese?

Yes! If you don’t want to use cheddar you can use pepper jack, Monterey jack, shredded gouda, or whichever cheese you enjoy. 

Does this mac and cheese taste like pumpkin?

This recipe does have a fresh pumpkin taste though it pairs well with the cheese sauce. If you don’t enjoy the nutmeg, simply omit it and add other herbs to make it more savory.

Two plates of pumpkin mac and cheese.

More pasta recipes

We hope you love this pumpkin mac and cheese recipe as much as we do! Be sure to also try these other tasty pasta recipes.

  • Plate of pasta topped with pistachios.
    Pistachio Pasta (Pasta al Pistacchio)
  • A wooden table with a plate of pasta.
    Creamy Mushroom Pasta with Butternut Squash
  • Plate of pasta and peas.
    Simple Pasta with Peas
  • A plate piled with green spaghetti - pasta and a sauce made of avocado and herbs
    Green Pasta

More Pumpkin Recipes

Use up the rest of your pumpkin with these tasty recipes!

  • Iced pumpkin cookies on a cooling rack, with a soft pumpkin cookie in front on a plate. Get the recipe now.
    Iced Pumpkin Cookies
  • A slice of vegan pumpkin cake with ginger frosting on a plate.
    Vegan Pumpkin Cake with Ginger Frosting
  • A gingerbread pumpkin cupcake with vanilla frosting and a gingerbread man, with more in the background
    Gingerbread Pumpkin Cupcakes
  • Spoonful on a jar of spices.
    Pumpkin Spice Blend Recipe
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📖 Recipe

A fork in a plate of pasta.

Pumpkin Mac and Cheese

Kate Hackworthy | Veggie Desserts
This easy Pumpkin Mac and Cheese recipe combines pasta with a rich and creamy homemade pumpkin cheese sauce. Ready in just 20 minutes!
5 from 1 vote
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Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Dinner
Cuisine American
Servings 6
Calories 389 kcal

Equipment

  • Pot
  • Whisk

Ingredients
 

  • 12 oz macaroni elbow or spiral (340g)
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour plain flour
  • 1 ½ cups milk (350ml)
  • 1 cup canned pumpkin puree not pumpkin pie mix (225g)
  • 1 cup shredded Cheddar cheese (115g)
  • ½ teaspoon Dijon mustard
  • ½ teaspoon dried sage
  • ¼ teaspoon pumpkin spice or ground nutmeg
  • ¼ teaspoon each salt and pepper

Instructions
 

  • Boil the pasta according to package instructions. Drain.
  • Meanwhile, melt the butter in a medium saucepan over a medium-low heat. Whisk in the flour and cook for 1 minute, whisking.
  • Whisk in the milk, a little at a time, stirring until thick and creamy.
  • Stir in the pumpkin, cheese, mustard, sage, nutmeg, salt and pepper, stirring until the cheese melts.
  • Pour in the drained pasta and stir to coat.
  • Serve and enjoy!

Notes

  • When choosing pasta for mac and cheese, the best kinds are the ones with swirls and twirls such as rotini, shells, or elbow macaroni. This helps the sauce stick to the pasta to get the right amount of sauce in every bite.
  • When whisking the milk into the sauce, make sure you do it slowly as the flour needs time to absorb the milk and thicken.
  • Make sure you purchase pumpkin puree and not pumpkin pie filling as the filling contains spices and sugar that is used to make sweet pie desserts.

Nutrition

Calories: 389kcalCarbohydrates: 52gProtein: 15gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 38mgSodium: 203mgPotassium: 324mgFiber: 3gSugar: 6gVitamin A: 6835IUVitamin C: 2mgCalcium: 235mgIron: 2mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

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    5 from 1 vote

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    Recipe Rating




  1. Jen

    June 12, 2024 at 11:19 pm

    5 stars
    Made this with a mix of white and orange vegan cheese shreds because that is what I had. I was worried about it melting but it turned out great. Thanks!

    Reply

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Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. Here you'll find vegetarian recipes and vegan recipes celebrating vegetables, from dinner to dessert! If you love vegetables, you've come to the right place. About Me

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