Easy Pumpkin Mac and Cheese

How to make extra creamy pumpkin mac and cheese in under 1 hour. Jump to the Pumpkin mac and Cheese Recipe or watch our quick recipe video showing you how to make it.

Adding pumpkin puree to macaroni and cheese makes everything creamier and like velvet. This is perfect for using up leftover canned pumpkin during the fall. We usually break out this recipe after making a batch of our pumpkin scones.

Easy Creamy Macaroni and Cheese RecipeYOU MAY ALSO LIKE: Try our original Mac and Cheese Recipe with mounds of cheese melted into a velvety creamy sauce and tossed with pasta. It’s heavenly.

How to Make Pumpkin Mac and Cheese

You can make this in under and hour.

How to Make Pumpkin Mac and Cheese

For the velvety sauce, we need to start on the stovetop. Melt butter in a large pan then whisk in flour until light brown and nutty. Pour in some milk and whisk until the sauce thickens. Then its all about the seasonings. We add salt, pepper, nutmeg, mustard for a little zing, and of course, the pumpkin puree.

This recipe works beautifully with other varieties of squash. Try replacing the pumpkin puree with pureed butternut or other winter varieties.

Adding the pasta to the pumpkin sauce

For the cheese, we really like sharp cheddar. We also prefer to grate the cheese ourselves. Home-grated cheese melts more easily than the cheese sold pre-grated in bags.

Easy Pumpkin Mac and Cheese

After tasting the sauce for seasoning and adjusting as necessary, we stir in cooked pasta, spoon everything into a baking dish and top with a little more cheese. After about 25 minutes in the oven it’s ready!

Easy Pumpkin Mac and Cheese Recipe

Back in the day we were contributors for Betty Crocker. We shared this recipe with them. We loved it so much we had to share an adapted version with you.

Recipe updated, originally posted January 2012. Since posting this in 2012, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne

Easy Pumpkin Mac and Cheese Recipe

  • PREP
  • COOK

Pumpkin puree makes a velvety, rich mac and cheese. Use pure pumpkin puree for this, not the can labeled “pumpkin pie mix” since that has spices added. Homemade pumpkin puree is an excellent option, as well. Or, swap pumpkin for another squash such as butternut squash. If you are able, buy a block of cheese, and then coarsely grate it instead of buying pre-shredded cheese. In our experience, home-grated cheese melts better and becomes more creamy than grated cheese out of a bag.

Makes approximately 6 servings

You Will Need

1 pound pasta, such as farfalle, macaroni or shells

Salt, as needed

4 tablespoons (55 grams) unsalted butter

1/4 cup (30 grams) all-purpose flour

2 cups (470 ml) milk, whole or 2% are best

1/2 teaspoon fresh ground black pepper

1/4 teaspoon finely grated nutmeg

1 teaspoon Dijon mustard

1 cup (230 grams) pure pumpkin puree

10 ounces (280 grams) sharp cheddar cheese, coarsely grated (about 2 1/2 cups)


  • Prepare Sauce
  • Heat the oven to 350 degrees F. Butter a 3-quart casserole dish or spray with nonstick cooking spray.

    Bring a large pot of salted water to a boil. Cook pasta as directed on package. (Usually between 7 and 10 minutes). Drain.

    Melt butter in a large, high-sided pan over medium heat. When the butter begins to bubble, add the flour. Cook, whisking constantly 2 to 3 minutes until the butter smells fragrant and nutty — the color of the butter-flour mixture will turn light brown.

    While whisking, slowly pour in the milk. Continue to cook, whisking constantly until the sauce bubbles and thickens. Season the sauce with a 1/2 teaspoon of salt, pepper, nutmeg, and mustard. Add 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.

    • To Finish
    • Mix the cooked pasta into the sauce until well coated then spoon into the prepared baking dish, top with remaining cheese.Mac and Cheese Step 3

      Bake the macaroni and cheese, uncovered, until golden brown on top, about 25 minutes. Let stand 5 minutes before serving.

Adam and Joanne's Tips

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR: Adam and Joanne Gallagher

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27 comments… Leave a Comment
  • Anne October 8, 2017, 9:11 pm

    My family loved this! It’s a great way to make mac and cheese a bit heathier!

  • Ellen Burdett August 30, 2016, 4:17 pm

    I use your recipe for Hummus…..love it. I love pumpkin and found this while looking at your hummus recipe so trying this tonight.
    Thanks you two.

  • Sandy June 16, 2016, 8:44 pm

    I didn’t have the dijon mustard but I did make it. It looks good I need to have my family comment. Thank you so much for your straight forward help.

  • Maureen February 13, 2016, 9:37 pm

    Hi – have just applied to join you for emails.
    Wanted to print off the PumpkinMac recipe and wondered how I can do so without the pictures , please?

    • Adam February 14, 2016, 12:25 pm

      Glad to have your join our newsletter! Unfortunately we don’t have an option to remove the photos from the printer friendly printout at the moment.


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