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.

We first shared this recipe with Betty Crocker and got a huge response, so we jumped at the chance to share it with you!

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

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
  • TOTAL

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)

Directions

  • 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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26 comments… Leave a Comment
  • 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.

    Reply
  • 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.

    Reply
  • 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?

    Reply
    • 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.

      Reply
  • Jessica January 3, 2014, 12:58 pm

    Deeeelicious recipe! Made it today to warm up this snowday from Hercules and it was a HUGE hit!!!! Used skim milk and gluten-free pasta (gluten sensitivity here), baked for 15 min at 350 then turned the oven off and let it bake for another 5. The family loved it and there was not a single bite leftover. I will definitely make this again, thanks for sharing!

    Reply
    • Joanne January 7, 2014, 11:21 am

      So glad you and your family loved the mac and cheese — this is a family favorite for us, too!

      Reply
  • Marilyn May 30, 2013, 6:47 pm

    Made this for dinner tonight (used sharp cheddar) Beautiful color and I loved the taste. Surprisingly Creamy, but not heavy! So easy and fast! This is the third recipe from your site (found site via foodgawker.com) that I have tried this week! Excellent x Three

    Reply
    • Adam May 31, 2013, 8:22 am

      Hi Marilyn, So glad you found us 🙂 The pumpkin mac and cheese is a family favorite around here 🙂

      Reply
  • sarahlee December 31, 2012, 2:54 pm

    Absolutely love this recipe. I doubld the sauce though, extra creamy!!! I made it for Thanksgiving and am making it again now.

    Reply
  • andrea November 22, 2012, 9:23 am

    Great recipe! Thanks! I pinned this for Thanksgiving and am using it today! It is delicious! I think the family will love it!

    Reply
  • Arielle November 21, 2012, 6:58 am

    Hey, can I use Skim milk in this recipe? It looks quite delicious – I wouldn’t want to ruin it for Thanksgiving dinner 🙂

    Thanks

    Reply
    • Adam November 21, 2012, 9:59 am

      We usually use 2%, but skim will be fine. The cheese and pumpkin are rich enough.

      Reply
  • TINA November 15, 2012, 1:14 pm

    Instead of the Nutmeg I always add some Ginger to my Mac and Cheese…..yummmmy!

    Reply
  • Kim October 17, 2012, 11:34 am

    Delicious!

    Reply
  • Barbara October 14, 2012, 12:28 pm

    Very tasty. I used skim milk and it was still good. I used extra sharp cheddar cheese. Next time I would try the whole 2 cups of cheese in the mixture and then an additional half cup on top of casserole before baking. It could have been more cheesy tasting.

    Reply
    • Joanne October 18, 2012, 12:26 pm

      We’re always up for adding more cheese!

      Reply
  • Jen June 25, 2012, 12:25 am

    A great idea to use pumpkin- I will have to try it out soon. I know they say it is summer but I guess the weathere here is not cooperating LoL

    Reply
  • Thebluestbutterfly March 16, 2012, 3:38 am

    So we finally had and enjoyed the Pumpkin Macaroni and Cheese. It was not overly greasy like some of the baked macaroni and cheeses get. Nothing to cough on like the little egg bits in some of the baked dishes. Creamy. A subtle, unusual taste and it smelled good. Husband said he would like to have salt and some onions in it.

    Reply
  • Nancy D. February 12, 2012, 5:50 pm

    I just made this dish today and it was a big hit. I love the flavors!

    Reply
  • j alexander January 30, 2012, 6:53 pm

    I found your pumpkin mac and cheese recipe on pinterest. Looks wonderful. You don’t have the milk measurement listed. Can you tell me how much milk should go in your recipe?

    Thank you

    Reply
    • Joanne January 30, 2012, 8:06 pm

      fixed now! thanks for letting us know!
      -joanne

      Reply
  • L.. LaPalme January 30, 2012, 4:01 pm

    Sure cannot wait to make the pumpkin Mac and cheese. It sure looks and sounds good

    Reply
    • Joanne January 30, 2012, 4:41 pm

      Awesome! Hope you enjoy it!
      -Joanne

      Reply
  • Miri Leigh January 19, 2012, 6:00 pm

    Oh my gosh, this looks like it’s to-die for! How perfect for a cold winter day.

    Reply
  • Heather January 18, 2012, 8:40 am

    So delish!! I’m lucky to have you two as fam 😉

    Reply
    • Joanne January 18, 2012, 2:55 pm

      ditto!
      love, jo

      Reply

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