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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
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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.
8 Servings
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.
Nutrition Per Serving
Calories
474
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Protein
19g
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Carbohydrate
57g
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Dietary Fiber
4g
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Total Sugars
5g
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Total Fat
19g
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Saturated Fat
11g
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Cholesterol
51mg
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