Easy Pumpkin Mac and Cheese Recipe

How to make extra creamy pumpkin mac and cheese in under 1 hour. The perfect Fall dinner! Jump to the Easy 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. Use homemade pumpkin puree or 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 with mounds of cheese melted into a velvety creamy sauce and tossed with pasta. It’s heavenly. See the Crazy Good Macaroni and Cheese Recipe

How to Make Pumpkin Mac and Cheese

Whenever Fall hits, we’re on the lookout for every possible way to add pumpkin to our lives. We’ve even added it to our lattes — check out our Homemade Pumpkin Spice Latte Recipe. This time, it is stirred into a cheesy, velvety sauce.

How to make extra creamy pumpkin mac and cheese in under 1 hour. See the recipe and quick recipe video now.

The sauce is easy and made on the stove. 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 it’s all about the seasonings. We add salt, pepper, nutmeg, mustard for a little zing, and of course, the pumpkin puree.

How to make extra creamy pumpkin mac and cheese in under 1 hour. See the recipe and quick recipe video now.

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 use extra sharp cheddar. It just tastes better that way. We also grate the cheese ourselves. Home-grated cheese melts more easily than the cheese sold pre-grated in bags.

When the sauce is ready, stir in cooked pasta. You can stop here for a stovetop mac and cheese or scatter some extra cheese on top and bake it.

Easy Pumpkin Mac and Cheese Recipe

If you love this recipe, be sure to check out our Easy Vegetable Lasagna (it has so many great reviews, we can’t keep up), this Baked Spaghetti with a Layer of Creamy Pesto, and our Parmesan Lemon Baked Spaghetti Squash with Chicken (it’s the perfect Fall dinner).

For more ways to use pumpkin puree, check out our Easy Pumpkin Cupcakes from Scratch, our Chocolate Orange Pumpkin Bread (it’s utterly delicious) and these Easy, Homemade Pumpkin Pancakes.

If you try this recipe, let us know! Leave a comment, review it, and don’t forget to tag a photo #inspiredtaste on Instagram. Happy cooking!

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. 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. – 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 8 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, see our homemade pumpkin puree recipe

8 ounces extra 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.

      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 have one, make the sauce in an oven safe Dutch oven. This way, there is no need to dirty a baking dish. Instead combine the pasta and sauce right in the Dutch oven and bake.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

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

Nutrition Per Serving: Calories 474 / Protein 19 g / Carbohydrate 57 g / Dietary Fiber 4 g / Total Sugars 5 g / Total Fat 19 g / Saturated Fat 11 g / Cholesterol 51 mg
AUTHOR: Adam and Joanne Gallagher

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27 comments… Leave a Comment
  • 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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