Pumpkin Mac and Cheese
Published Sep 30, 2026
Pumpkin mac and cheese made in one pot on the stovetop with canned pumpkin, cheddar, and pantry spices. An easy, creamy fall dinner ready in about 35 minutes.
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I don’t save pumpkin puree just for muffins and pie. I started stirring it into mac and cheese a while ago, and I’ve kept doing it because the pumpkin pretty much disappears into the cheese sauce. Pumpkin mac and cheese still tastes like mac and cheese to me, just a little richer with that mild sweetness from the pumpkin. Nobody at my table is sitting there wondering why dinner tastes like pie, which is important.
I make it as a one pot pumpkin mac and cheese because I’m definitely not dirtying another pan to cook a pumpkin sauce separately. The pasta cooks right on the stovetop, the canned pumpkin goes into the same pot, and the whole thing takes me about 35 minutes. I’ve made it without pumpkin plenty of times too, but during the fall, if there’s an open can in my fridge, this is usually where it ends up.
Recipe Testing Notes
For the past 10 years, I’ve tested every recipe before sharing it with you! These notes give you a peek into the process of developing this pumpkin mac and cheese recipe.
I’ve changed the seasoning in this a few times because pumpkin can pull the sauce sweeter than I want. I made a batch without the mustard powder and cayenne once, and it wasn’t bad, but it tasted a little too pumpkin-y for mac and cheese. I missed that sharper, savory edge. So both stay. There isn’t enough cayenne to make it spicy, but I notice when it’s not there.
I did make this with fresh pumpkin once, mostly because I wanted to know if I was missing something by using canned. I roasted it, pureed it, made the sauce, and then decided I had created a lot of extra work for basically the same mac and cheese. Once the cheese is in there, canned pumpkin works just as well for me. I use the whole can and have not felt the need to make that part harder again.
Happy Cooking!
– Yumna
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Pumpkin Mac and Cheese Ingredients
- Pumpkin puree: Use 100% pure pumpkin puree, not pumpkin pie filling. Homemade pumpkin purée also works.
- Pasta: I use elbow macaroni because it catches plenty of cheese sauce, but shells or cavatappi work just as well. Cook it just until al dente since it’ll continue to absorb some sauce after it’s mixed in.
- Cheddar cheese: Shred the cheese from a block if you can. Pre-shredded cheese contains anti-caking agents that keep it from melting as smoothly into the sauce.
- Milk and butter: Whole milk and unsalted makes the smoothest sauce. 2% milk works if that’s what you have. Warm it up before you add it so the sauce blends smoothly.
- Seasonings: Salt, black pepper, mustard powder, and cayenne. Adjust to taste and skip the cayenne if you don’t want heat.
How to Make Pumpkin Mac and Cheese
These step-by-step photos walk you through how to make stovetop pumpkin mac and cheese. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Pumpkin Mac and Cheese Recipe
1. Make the pumpkin base
Melt the butter, then stir in the pumpkin puree, salt, pepper, mustard powder, and cayenne pepper.
2. Cook until fragrant
Cook until the mixture smells fragrant and looks slightly darker.
3. Blend in the milk
Warm the milk, then whisk it in a little at a time until smooth and combined. Take your time here! Adding the milk gradually helps the sauce stay lump-free.
4. Melt the cheese
Remove the skillet from the heat, then gradually stir in the shredded cheddar. Keep stirring until completely melted and smooth.
5. Add the cooked pasta to the sauce
Transfer the cooked macaroni to the cheese sauce.
6. finish the pumpkin mac & cheese
Gently stir until every piece gets coated.
Full Pumpkin Mac and Cheese Recipe
Pumpkin Mac and Cheese Recipe
Ingredients
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1 (15-ounce) can pumpkin puree
- ½ teaspoon salt plus more for salting pasta
- ½ teaspoon black pepper
- ½ teaspoon mustard powder
- ⅛ teaspoon cayenne pepper
- 2 ½ cups whole milk warmed
- 1 (8-ounce) block cheddar cheese shredded (about 2 ½ cups)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook al dente according to package instructions. Drain and return the pasta to the pot, covered.
- Melt the butter in a large skillet over medium heat. Add the pumpkin puree, salt, pepper, mustard powder, and cayenne pepper. Cook until the mixture is fragrant, about 5 minutes.
- Slowly whisk in the milk until well combined.
- Turn off the heat. Gradually add the shredded cheddar, stirring until melted and smooth.
- Add the cooked macaroni to the cheese sauce and stir until the pasta is evenly coated.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Increase the protein: Stir in 2 cups of shredded chicken to make it a complete meal.
- Add spinach: Stir in 2 cups of baby spinach at the end and let it wilt into the hot pasta.
- Top with crispy sage: Fry 8 to 10 sage leaves in a tablespoon of butter until crisp and scatter them over the top before serving.
Recipe Tips
- Take the skillet off the heat before adding the cheese. Cheese can become grainy if it gets too hot. Stirring it into the warm sauce off the heat keeps everything smooth.
- Save a little pasta water. If the sauce thickens too much, a splash of that starchy water loosens it without making it watery.
Serving Ideas
- Serve with chicken: I like pairing the mac and cheese with a simple protein to make it a full dinner. Try it with roasted chicken, almond crusted chicken, or a BBQ chicken sandwich.
- Add a veggie side: Something green balances the creamy pumpkin cheese sauce nicely. Roasted broccoli, sauteed green beans, and roasted Brussels sprouts all work well.
- Pair with a salad: A crisp salad keeps the meal from feeling too heavy. I like my apple walnut salad, fall harvest salad, or pomegranate salad with this.
Troubleshooting
You may have added cheese while the sauce was too hot, or added it all at once. Remove the skillet from the heat first, then stir in the cheese gradually so it melts gently.
Pasta continues to absorb sauce as it sits. Stir in a splash of warm milk or reserved pasta water until it reaches the consistency you like.
Pumpkin puree needs a few minutes to cook with the butter and seasonings before adding the milk. That extra step mellows its flavor and helps it blend into the cheese sauce.
Comments
Very delicious and easy to make. I made this for one (myself) and cut the recipe in half. I eye balled the seasonings & cheese, and didn’t have cayenne, but I did add paprika. This recipe can easily be added to weeknight rotations, especially in the cooler months. Thanks Yumna for the delicious use of pumpkin.
So happy you enjoyed it and that halving the recipe worked well for you! Glad you found another way to put pumpkin to use. Thanks for taking the time to leave a review, Catherine!