This Pumpkin Mac and Cheese recipe takes the creamy, cheesy sauce you love from a traditional mac and infuses it with pumpkin puree and warming fall spices, creating the ultimate cozy fall dinner. It’s easy to make, delicious to taste, and loved by all!
Yummy Homemade Pumpkin Mac
Who doesn’t crave all things pumpkin this time of year? Adding pumpkin to already amazing comfort food instantly boosts that autumn feeling… and I’ll be chasing that until the season is over. But honestly, who says pumpkin is just for fall? Break the rules and enjoy it anytime!
This pumpkin mac and cheese is a dish I can easily see myself enjoying even in the middle of summer when the mood strikes. It’s creamy, cheesy, and super comforting. The kids will love it, and they won’t even know there is a vegetable in it (muahaha).
Cheesy noodles all day!
Ingredients
- Elbow or cavatappi pasta: Classic mac and cheese shapes work best, but feel free to use whatever short pasta you have on hand.
- Unsalted butter: Forms the base of our delicious roux.
- All-purpose flour: This helps thicken the cheese sauce.
- Whole milk: I recommend whole milk for the best creamy texture.
- Canned pumpkin purée: Make sure it’s 100% pure pumpkin and not pumpkin pie filling!
- Dijon mustard: Adds a slight tangy kick that complements the cheese so well.
- Spice blend: You’ll need garlic powder, smoked paprika, dried thyme (optional), salt, and black pepper to give it that warm, cozy flavor.
- Shredded cheese: A mix of sharp cheddar and Gruyère cheese gives the best ooey-gooey cheese taste.
- Fresh sage or thyme leaves (optional): A sprinkle of fresh herbs at the end adds a nice fragrant touch.
How to Make Pumpkin Mac and Cheese
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Then cook the pasta until it’s perfectly al dente (just follow the package instructions). Drain it, and set it aside for now.
Step 2: Make the Roux
In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until lightly golden.
Now, add the milk ½ cup at a time, whisking well after each addition until all 2 cups are mixed in. Keep cooking and whisking frequently for about 5 minutes to avoid lumps.
Pro Tip
A good way to tell if the sauce is thick enough is if it coats the back of your spoon.
Step 3: Add the Flavor & Pasta
Stir in the pumpkin purée, Dijon mustard, garlic powder, smoked paprika, thyme (if using), salt, and pepper.
Time to add the cheese! Turn the heat to low and stir in the cheddar and Gruyère until everything is melted and smooth. Give it a taste and add a bit more salt if you think it needs it.
Finally, gently fold the cooked pasta into the pumpkin cheese sauce until every noodle is coated.
Step 4: Serve & Enjoy
Scoop it into bowls, serve it up warm, and top it off with a sprinkle of sage or thyme leaves. Enjoy!
Try My Other Pumpkin Recipes
Storage & Reheating
Your pumpkin mac and cheese will keep well in the fridge for up to 3 days. To reheat, place it in a microwave-safe dish and warm it up in the microwave or heat it on the stovetop over medium heat, giving it a stir now and then.
Recipe
Pumpkin Mac and Cheese
- Total Time: 35 minutes
- Yield: 5-6 servings
Description
Creamy, cheesy, and infused with pumpkin flavor, this Pumpkin Mac and Cheese is the perfect autumn comfort dish. Easy, delicious, and everyone will love it!
Ingredients
- 16 oz elbow or cavatappi pasta
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup canned pumpkin purée
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp dried thyme (optional)
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups shredded sharp cheddar cheese
- ½ cup shredded Gruyère cheese
- Fresh sage or thyme leaves, for garnish (optional)
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain and set aside.
- In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until lightly golden.
- Add the milk ½ a cup at a time, whisking after each addition, until all 2 cups are incorporated. Cook until the mixture is thick enough to coat the back of a spoon, about 5 minutes. Make sure to whisk the mixture frequently as it cooks to avoid getting lumps.
- Stir in the pumpkin purée, Dijon mustard, garlic powder, smoked paprika, thyme (if using), salt, and pepper.
- Turn the heat to low. Stir in cheddar and Gruyère until melted and smooth. Taste and adjust salt as needed.
- Stir the cooked pasta into the pumpkin cheese sauce until fully coated.
- Scoop into bowls and serve warm. Garnish with sage or thyme leaves.
Notes
Your pumpkin mac and cheese will keep well in the fridge for up to 3 days. To reheat, place it in a microwave-safe dish and warm it up in the microwave or heat it on the stovetop over medium heat, giving it a stir now and then.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Raybonlene says
Looks delicious 😋 I am going to make this just because it is easy and doable.