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.
YOU 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.
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.
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.
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!
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
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.
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
- To Finish
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.
Mix the cooked pasta into the sauce until well coated then spoon into the prepared baking dish, top with remaining cheese.
Bake the macaroni and cheese, uncovered, until golden brown on top, about 25 minutes. Let stand 5 minutes before serving.