This Easy Pumpkin Mac and Cheese is a creamy, comforting twist on the classic mac and cheese you know and love. The addition of pumpkin puree adds a subtle sweetness, extra creaminess, and a boost of nutrition, making it the perfect fall-inspired meal or side dish. With a velvety cheese sauce, warm spices, and rich pumpkin flavor, this dish comes together in under 30 minutes—ideal for busy weeknights or cozy autumn dinners.
Why You’ll Love This Recipe
- Creamy, cheesy, and packed with fall flavors
- Quick and easy—ready in under 30 minutes
- Sneaks in extra veggies without compromising on taste
- Kid-friendly and perfect for family dinners
- Great as a main dish or holiday side
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 12 oz elbow macaroni (or pasta of your choice)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk (whole milk or any milk of choice)
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground nutmeg
- ½ teaspoon paprika (optional)
- 1 teaspoon Dijon mustard (optional, for depth of flavor)
- 2 cups shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Directions
- Cook the pasta: Boil the macaroni in salted water according to package instructions until al dente. Drain and set aside.
- Make the roux: In a large saucepan, melt butter over medium heat. Stir in the flour and whisk constantly for 1-2 minutes until golden and bubbly.
- Add the milk: Gradually pour in the milk, whisking continuously until the mixture thickens, about 3-4 minutes.
- Stir in pumpkin and spices: Add pumpkin purée, garlic powder, onion powder, nutmeg, paprika, Dijon mustard (if using), salt, and pepper. Stir until smooth and heated through.
- Add the cheese: Remove from heat and stir in cheddar and Parmesan cheese until melted and creamy.
- Combine: Add the cooked pasta to the sauce and stir until evenly coated.
- Serve: Garnish with fresh parsley and serve hot as a main dish or side.
Servings and Timing
- Servings: 4-6
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
Variations
- Spicy Pumpkin Mac and Cheese: Add a pinch of cayenne pepper or a few dashes of hot sauce.
- Bacon Pumpkin Mac and Cheese: Stir in crispy bacon bits for extra flavor and texture.
- Vegan Option: Use plant-based butter, non-dairy milk, and vegan cheese.
- Crunchy Topping: Sprinkle breadcrumbs on top and broil for 3-5 minutes until golden and crispy.
Storage/Reheating
- Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat: Warm in a saucepan over low heat or microwave in 30-second intervals, stirring between each, until hot. Add a splash of milk if needed to restore creaminess.
- Freeze: Store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, roasted and puréed fresh pumpkin works perfectly—just ensure it’s smooth and not too watery.
What’s the best cheese for pumpkin mac and cheese?
Sharp cheddar is ideal for flavor, but you can also mix in mozzarella, Gruyère, or Gouda for extra creaminess.
Can I use gluten-free pasta?
Yes, substitute with your favorite gluten-free pasta and use a gluten-free flour blend for the roux.
Is pumpkin mac and cheese sweet?
No, the pumpkin adds creaminess and a mild earthy flavor without overpowering the cheesy taste.
Can I make this dish ahead of time?
Yes, you can prepare it a day in advance. Reheat with a splash of milk to maintain its creamy texture.
How can I make this dish healthier?
Use whole wheat pasta, low-fat milk, and reduce the amount of cheese slightly for a lighter version.
Can I bake this mac and cheese?
Yes, after mixing the pasta and sauce, transfer it to a baking dish, top with breadcrumbs, and bake at 375°F (190°C) for 20 minutes.
Does this recipe taste like pumpkin?
The pumpkin flavor is subtle and adds creaminess rather than overwhelming the dish with sweetness.
Can I add vegetables?
Yes, mix in spinach, broccoli, or peas for added nutrition.
What pairs well with pumpkin mac and cheese?
Serve with roasted vegetables, grilled chicken, or a fresh green salad for a complete meal.
Conclusion
This Easy Pumpkin Mac and Cheese is the ultimate comfort food for fall—creamy, cheesy, and packed with warm spices and subtle pumpkin flavor. Whether served as a cozy main dish or a festive side at your next holiday gathering, it’s sure to be a hit with both kids and adults. Quick to make and customizable, this recipe is bound to become a seasonal favorite!
Print
Easy Pumpkin Mac and Cheese Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish, Side Dish
- Method: Stovetop
- Cuisine: American
Description
This Easy Pumpkin Mac and Cheese is creamy, cheesy, and packed with cozy fall flavors! The pumpkin puree adds a subtle sweetness and creaminess while boosting the nutrition of this comforting dish. It’s perfect for a quick weeknight dinner, a festive side dish, or a fun twist on a classic comfort food.
Ingredients
- 12 oz (340 g) elbow macaroni (or any pasta of choice)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups (480 ml) milk (whole, 2%, or plant-based)
- 1 cup (240 g) pumpkin puree (not pumpkin pie filling)
- 2 cups (200 g) shredded sharp cheddar cheese
- 1/2 cup (50 g) grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground mustard (optional, for extra tang)
- 1/4 teaspoon ground nutmeg (optional, for warmth)
- Salt and black pepper, to taste
- Fresh sage or thyme leaves for garnish (optional)
Instructions
1. Cook the pasta:
- Bring a large pot of salted water to a boil.
- Add pasta and cook according to the package instructions until al dente.
- Drain and set aside.
2. Make the pumpkin cheese sauce:
- In the same pot, melt butter over medium heat.
- Stir in the flour and cook for 1-2 minutes, whisking constantly to form a roux.
- Gradually pour in the milk, whisking to prevent lumps. Cook until the mixture thickens, about 3-4 minutes.
- Add pumpkin puree, cheddar cheese, Parmesan cheese, garlic powder, onion powder, mustard, nutmeg, salt, and pepper. Stir until smooth and creamy.
3. Combine pasta and sauce:
- Add the cooked pasta back into the pot and stir to coat with the pumpkin cheese sauce.
- Cook over low heat for 2-3 minutes until heated through.
4. Serve:
- Garnish with fresh sage or thyme if desired.
- Serve hot as a main dish or side.
Notes
- Add cooked bacon or sausage for extra protein.
- Use gluten-free pasta and flour for a gluten-free version.
- Swap cheddar for Gruyère or mozzarella for a different flavor profile.