Go Back
Pumpkin Mac and Cheese Recipe
Marigold Voss

Pumpkin Mac and Cheese

A creamy and comforting pumpkin mac and cheese made with real pumpkin purée, melted cheese, and tender pasta. This cozy dish is perfect for fall dinners or anytime comfort food cravings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Baking Time 10 minutes
Total Time 50 minutes
Servings: 4 People
Course: Comfort Food, Dinner, Main Course, Pasta Recipes
Cuisine: American
Calories: 420
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 cups Elbow macaroni Or any short pasta
  • 2 tbsp Butter Unsalted
  • 2 tbsp All-purpose flour For roux
  • 2 cups Milk Warm
  • 1 cup Pumpkin purée Unsweetened
  • 1½ cups Cheddar cheese Shredded
  • ½ cup Parmesan cheese Grated
  • ½ tsp Garlic powder Optional
  • ½ tsp Nutmeg Optional
  • ½ tsp Salt Adjust to taste
  • ¼ tsp Black pepper Freshly ground

Equipment

  • 1 Large pot For boiling pasta
  • 1 Saucepan For cheese sauce
  • 1 Whisk For smooth sauce
  • 1 Colander To drain pasta
  • 1 Baking dish Optional, for baked version
  • 1 Baking dish For mixing

Method
 

  1. Cook macaroni according to package instructions and drain.
  2. Melt butter in a saucepan over medium heat.
  3. Whisk in flour and cook for 1 minute to form a roux.
  4. Slowly whisk in warm milk until smooth and thickened.
  5. Stir in pumpkin purée, garlic powder, and nutmeg.
  6. Reduce heat and add cheddar and Parmesan cheese.
  7. Stir until cheese is fully melted and sauce is creamy.
  8. Season with salt and black pepper.
  9. Add cooked pasta and mix until evenly coated.
  10. Transfer to a baking dish and bake for 10 minutes if desired.

Video

Notes

  • Use canned pumpkin purée, not pumpkin pie filling.
  • Add breadcrumbs on top before baking for extra crunch.
  • Swap milk for cream for a richer sauce.
  • Store leftovers in an airtight container for up to 3 days.