This pumpkin mac and cheese recipe is the ultimate fall dinner! Pumpkin puree makes the cheese sauce extra creamy and delicious.
If you haven’t tried it yet, adding pumpkin puree to mac and cheese is truly delicious. I remember being surprised the first time I tried it, but it makes the sauce silkier, creamier, and just a little bit richer.
You can use homemade pumpkin puree or canned pumpkin puree. I often turn to this recipe when I have leftover pumpkin from baking a batch of pumpkin scones or making pumpkin spice lattes.
Key Ingredients
- Pasta: Choose pasta with nooks and crannies that hold onto the sauce. Elbow macaroni or shells are perfect.
- Pumpkin: Use pure pumpkin puree (not pumpkin pie mix, which has added spices). Libby’s and Whole Foods 365 are great store-bought options, or try our pumpkin puree recipe.
- Butter and Flour: These form a simple roux that thickens the cheese sauce once you add the milk.
- Milk: Whole or reduced-fat milk both work beautifully.
- Cheese: Sharp cheddar melts really well and has a classic flavor. For the creamiest sauce, grate the cheese yourself rather than using pre-shredded cheese.
- Extras: A bit of Dijon mustard, black pepper, and nutmeg improves the flavor of the sauce, making the pumpkin mac and cheese incredible.
Find the full recipe with measurements below.
My Tips for Making Pumpkin Mac and Cheese
Tip 1: Start with a roux. Start the sauce by cooking the flour in melted butter until it smells nutty and turns a light golden color. This step creates the base that thickens the milk and gives your cheese sauce a rich flavor. We use the same method when making classic baked mac and cheese and this creamy mac and cheese.
Tip 2: Make the pumpkin cheese sauce. After whisking in the milk, the mixture will thicken. Stir in your seasonings, pumpkin puree, and most of the cheese. I highly recommend tasting the sauce before adding the pasta. If it seems flat, add a pinch more salt and pepper. The flavor of pumpkin will be there, but it will be subtle. I love it!
Tip 3: Decide how you’ll serve it. For a creamier, looser mac and cheese, serve it straight from the stovetop. For a golden, bubbly topping, transfer to a baking dish, sprinkle on extra cheese, and bake. I love it served both ways!
Serving Suggestions
I love richer dishes like this one with something fresh on the side. A crisp green salad with honey mustard dressing, or roasted vegetables like roasted green beans or Brussels sprouts, work really well. I also love this tahini kale and white bean salad!
For a heartier meal, you can serve it as a side to pork chops, roast chicken, garlic herb roasted turkey breast, or sausages, like beer brats. You can add toppings, too! Consider crumbled bacon or sausage. And of course, a side of garlic bread or focaccia is always welcome.
Easy Pumpkin Mac and Cheese
- PREP
- COOK
- TOTAL
My family loves this pumpkin mac and cheese recipe! Pumpkin puree makes a velvety, rich cheese sauce. Use pure pumpkin puree, not the canned mix labeled “pumpkin pie mix,” which has spices added to it. You can also swap pumpkin for another pureed squash, such as butternut squash.
Watch Us Make the Recipe
You Will Need
1 pound pasta, such as macaroni or shells (450g)
Salt, as needed
4 tablespoons unsalted butter (55g)
1/4 cup all-purpose flour (30g)
2 cups milk, whole or 2% are best (470ml)
1 teaspoon Dijon mustard
1/2 teaspoon fresh ground black pepper
1/4 teaspoon finely grated nutmeg
1 cup pure pumpkin puree, try homemade pumpkin puree (227g)
2 cups grated sharp cheddar cheese, 8 ounces (226g)
Directions
1Preheat the oven to 350°F (177°C). Butter a 3-quart casserole dish or spray with nonstick cooking spray.
2Bring a large pot of salted water to a boil. Cook pasta as directed on the package. (Usually 7 to 10 minutes). Drain.
3Melt the butter in a large, high-sided pan over medium heat. When it begins to bubble, add the flour. Cook, whisking constantly for 2 to 3 minutes until the butter smells fragrant and nutty. The color of the butter-flour mixture will turn light brown.
4While whisking, slowly pour in the milk. Continue to cook, whisking constantly until the sauce bubbles and thickens.
5Reduce the heat to low, and then season the sauce with a 1/2 teaspoon of salt, pepper, nutmeg, and mustard.
6Add the pumpkin puree and three-quarters of the grated cheese. Stir until the cheese has melted and the sauce is smooth. Taste the sauce for seasoning and adjust with more salt or pepper.
7Stir the cooked pasta into the sauce until well coated, then spoon into the prepared baking dish and top with remaining cheese.
8Bake uncovered until golden brown on top, for about 25 minutes. Let stand 5 minutes before serving.
Adam and Joanne's Tips
- Storing: Keep covered in the refrigerator for up to 3 days. To freeze, transfer to a freezer-safe container and freeze for up to 2 months. Bake, covered, in a 350°F oven for about an hour. Or thaw overnight and gently reheat on the stove (if it seems dry, add a tablespoon or two of extra milk).
- Dutch oven: If you have one, make the sauce in an oven-safe Dutch oven. This way, there is no need to dirty a baking dish. Instead, mix the pasta and sauce in the Dutch oven and bake.
- The nutrition facts provided below are estimates.
My Granddaughter absolutely loves pumpkin I’ve just made her the pumpkin mac and cheese ,it’s absolutely delicious
I’m so happy you gave our recipe a try, Christine! Thank you for coming back and letting us know.
I halved the recipe but otherwise followed exactly. This turned out really yummy; you can’t even tell there’s pumpkin in it other than maybe the faint hint of nutmeg signaling something is different. As just a mac and cheese recipe, it’s excellent; the pumpkin is just a nutritious plus.
Delicious! We will be making this again for sure!
Everything’s looks so delicious! First time joining anything. I am so anxious to get started. Thanks so much, marjotie
Making the pumpkin Mac and cheese now-might add some cooked bacon- sure sounds good
It was very good even one of my cats liked it.
Thank you. This recipe was a hit at my Friendsgiving. The only major change I made was adding in some smoked gouda in place of about 1/4 of the cheddar. I topped with some parmesan before baking in the oven. Mmm.
So I made this recipe but I added buffalo sauce and chicken to make a spin on my kicken chicken pasta and it’s amazing really creamy and spicy just the best .quick question can I stick it in the fridge and then put it in the oven and let it bake ?
Yes, definitely.
My family loved this! It’s a great way to make mac and cheese a bit heathier!
I use your recipe for Hummus…..love it. I love pumpkin and found this while looking at your hummus recipe so trying this tonight.
Thanks you two.
I didn’t have the dijon mustard but I did make it. It looks good I need to have my family comment. Thank you so much for your straight forward help.
Hi – have just applied to join you for emails.
Wanted to print off the PumpkinMac recipe and wondered how I can do so without the pictures , please?
Glad to have your join our newsletter! Unfortunately we don’t have an option to remove the photos from the printer friendly printout at the moment.
Deeeelicious recipe! Made it today to warm up this snowday from Hercules and it was a HUGE hit!!!! Used skim milk and gluten-free pasta (gluten sensitivity here), baked for 15 min at 350 then turned the oven off and let it bake for another 5. The family loved it and there was not a single bite leftover. I will definitely make this again, thanks for sharing!
So glad you and your family loved the mac and cheese — this is a family favorite for us, too!
Made this for dinner tonight (used sharp cheddar) Beautiful color and I loved the taste. Surprisingly Creamy, but not heavy! So easy and fast! This is the third recipe from your site (found site via foodgawker.com) that I have tried this week! Excellent x Three
Hi Marilyn, So glad you found us 🙂 The pumpkin mac and cheese is a family favorite around here 🙂
Absolutely love this recipe. I doubld the sauce though, extra creamy!!! I made it for Thanksgiving and am making it again now.
Great recipe! Thanks! I pinned this for Thanksgiving and am using it today! It is delicious! I think the family will love it!
Hey, can I use Skim milk in this recipe? It looks quite delicious – I wouldn’t want to ruin it for Thanksgiving dinner 🙂
Thanks
We usually use 2%, but skim will be fine. The cheese and pumpkin are rich enough.
Instead of the Nutmeg I always add some Ginger to my Mac and Cheese…..yummmmy!
We’re always up for adding more cheese!
Delicious!
A great idea to use pumpkin- I will have to try it out soon. I know they say it is summer but I guess the weathere here is not cooperating LoL
So we finally had and enjoyed the Pumpkin Macaroni and Cheese. It was not overly greasy like some of the baked macaroni and cheeses get. Nothing to cough on like the little egg bits in some of the baked dishes. Creamy. A subtle, unusual taste and it smelled good. Husband said he would like to have salt and some onions in it.
I just made this dish today and it was a big hit. I love the flavors!
I found your pumpkin mac and cheese recipe on pinterest. Looks wonderful. You don’t have the milk measurement listed. Can you tell me how much milk should go in your recipe?
Thank you
fixed now! thanks for letting us know!
-joanne
Awesome! Hope you enjoy it!
-Joanne
Oh my gosh, this looks like it’s to-die for! How perfect for a cold winter day.
So delish!! I’m lucky to have you two as fam 😉
ditto!
love, jo