Pumpkin Mac and Cheese
Published Oct 06, 2025
This pumpkin macaroni and cheese combines pumpkin purée, cheddar, milk, and spices for a creamy mac and cheese, and it's ready in about 30 minutes!
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Add Pumpkin to Your Mac and Cheese!
You know I love a good mac and cheese but I especially love finding small ways to tweak them to add more protein or veggies like I did with my Mac and Cottage Cheese and my Butternut Squash Mac and Cheese and now this pumpkin mac and cheese!
Pumpkin mac and cheese is very similar to traditional mac and cheese, but instead of using 4 cups of cheese, I only use 2 cups along with a can of pumpkin puree. The pumpkin makes the mac and cheese creamier and more velvety, and adds a little sweetness and nutrient boost to the dish without taking over the cheese flavor. Plus, it’s cozy for the fall!
Happy Cooking!
– Yumna
Pumpkin Mac and Cheese Ingredients
- Elbow macaroni: Any short pasta works, but elbows or shells hold the sauce best.
- Butter: Unsalted is best so you can control the seasoning.
- Pumpkin purée: Use 100% pure pumpkin, not pumpkin pie filling. Homemade pumpkin purée also works.
- Spices: Salt, black pepper, mustard powder, and cayenne pepper. Adjust to taste, skip the cayenne if you don’t want heat.
- Whole milk: Warm before adding so the sauce blends smoothly.
- Cheddar cheese: Freshly shredded melts better than pre-shredded.
How to Make Pumpkin Macaroni and Cheese
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
- My Top Tips: Cook the pasta to al dente. The noodles will soak up some of the pumpkin cheese sauce as it sits, so slightly undercooking them helps keep the texture of the macaroni from becoming mushy.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The sauce will thicken as it sits, but it’ll loosen back up once warmed. Reheat gently on the stovetop over low heat or in the microwave in 30-second bursts, stirring between each interval. Add a splash of milk or water to bring the sauce back to a creamy consistency. Avoid high heat it can cause the cheese to separate.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Cook the pasta to al dente: The noodles will soak up some of the pumpkin cheese sauce as it sits, so slightly undercooking them helps keep the texture of the macaroni from becoming mushy.
- Save a little pasta water: If the sauce thickens too much, a splash of that starchy water will bring it back to a creamy consistency without dulling the flavor.
- Whisk the milk in slowly: Take your time here, adding the milk gradually helps the sauce stay lump-free.
- Warm the milk first: Cold milk can cause the sauce to seize up. Warming it a bit makes everything come together more smoothly.
Serving Ideas
