Pumpkin mac and cheese is what I make when I want something deeply comforting but a little more interesting than the classic version.
It still has all the creamy, cheesy goodness you expect, but the pumpkin adds warmth and depth without making it taste like dessert.
I usually turn to this recipe on chilly evenings when I want the oven on and dinner to feel cozy, familiar, and filling.
Behind the Recipe
This recipe came from experimenting with pumpkin purée beyond soups and pastas. I wanted a baked mac and cheese that felt richer and more balanced, not overly sharp or heavy. Pumpkin turned out to be the perfect base, smoothing out the cheese sauce and letting the spices quietly round out the flavor. It’s since become one of my favorite fall comfort dishes.
Recipe Origin or Trivia
Mac and cheese has been adapted endlessly across home kitchens, especially in baked versions.
Pumpkin-based mac and cheese became popular as a seasonal variation, adding color, body, and subtle sweetness without replacing the core cheesy comfort people love.
Why I Love This Recipe (And You Will Too)
- Ultra creamy texture: Pumpkin and cheese blend smoothly
- Comfort food classic: Familiar and satisfying
- Seasonal twist: Perfect for fall and winter
- Balanced flavor: Savory with gentle warmth from spices
- Baked finish: Golden, bubbly top layer
- Crowd-pleasing: Great for family dinners
- Easy to customize: Works with different cheeses
Chef’s Pro Tips for Perfect Results
- Cook pasta just al dente: Prevents mushy mac and cheese
- Whisk the roux well: Ensures a smooth sauce
- Use freshly shredded cheese: Melts more evenly
- Season lightly at first: Cheese adds salt
- Let it rest briefly: Helps everything set
Ingredients in This Recipe
- Cavatappi or shell pasta: Holds sauce well
- Pumpkin purée: Adds creaminess and subtle sweetness
- Heavy cream: Rich base for the sauce
- Onion: Builds savory depth
- Sharp cheddar cheese: Main cheesy flavor
- Unsalted butter: For sautéing and roux
- All-purpose flour: Thickens the sauce
- Milk: Creates smooth consistency
- Nutmeg: Adds warmth
- Cinnamon: Enhances pumpkin flavor
- Paprika: Adds mild smokiness
- Salt and pepper: Essential seasoning
- Gruyère cheese: Optional, adds nuttiness
Kitchen Tools You’ll Need
- Large pot: For boiling pasta
- Skillet: For pumpkin sauce base
- Whisk: Essential for smooth cheese sauce
- Baking dish: For oven finishing
- Ladle or spoon: For mixing and transferring
Instructions for Making This Recipe
- Preheat oven to 180°C (350°F).
- Cook pasta until just al dente, drain, and set aside.
- Melt 2 tablespoons butter in a skillet and sauté onion until translucent.
- Stir in pumpkin purée, cream, and spices; simmer gently.
- In another saucepan, melt remaining butter and whisk in flour.
- Gradually whisk in milk until thickened.
- Combine pumpkin mixture, sauce, and pasta.
- Transfer to baking dish and top with cheeses.
- Bake 15–20 minutes until bubbly and golden.
- Rest briefly and serve hot.
Ingredient Substitutions
- Cheddar: Use Colby, fontina, or Monterey Jack
- Gruyère: Swiss or mozzarella
- Heavy cream: Half-and-half for lighter version
- Pumpkin purée: Butternut squash purée
- Milk: Plant-based milk works well
Ingredient Spotlight
- Pumpkin Purée: Creates creaminess without extra fat
- Sharp Cheddar: Balances pumpkin’s sweetness with tang
Pumpkin Mac and Cheese
Pumpkin mac and cheese combines creamy, roasted pumpkin with sharp cheddar cheese to create a comforting fall dish. The recipe involves boiling pasta, preparing a flavorful pumpkin sauce, and baking it until bubbly and golden. The final dish has a velvety texture with a cheesy crust on top, perfect for chilly evenings.
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F).
- Cook the pasta in salted boiling water until just al dente, about 8 minutes. Drain and set aside.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add diced onion and sauté until translucent, about 5 minutes, until it smells sweet and the onion looks glossy.
- Stir in pumpkin puree, heavy cream, and spices (nutmeg, cinnamon, paprika). Let simmer gently, stirring occasionally, until heated through and fragrant, about 5 minutes.
- In a small saucepan, melt remaining 2 tablespoons of butter over medium heat. Whisk in flour and cook, stirring constantly, for about 2 minutes until the mixture turns a light golden color.
- Gradually pour in the milk, whisking constantly to prevent lumps. Continue cooking until the sauce thickens and coats the back of a spoon, approximately 5 minutes.
- Combine the pumpkin sauce with the cooked pasta, stirring well to coat evenly. Transfer everything to a greased baking dish.
- Sprinkle the shredded cheddar cheese (and Gruyère if using) evenly over the top of the pasta mixture.
- Bake in the preheated oven until bubbling and golden on top, about 15-20 minutes. The cheese should be melted and slightly crisp around the edges.
- Remove from oven and let sit for a few minutes to settle. Serve hot, with steam rising and a rich, cheesy aroma filling the air.
Texture & Flavor Secrets
- Pumpkin base: Keeps sauce smooth and cohesive
- Two-step sauce: Ensures even thickness
- Baked finish: Adds contrast to creamy interior
What to Avoid
- Overcooked pasta: Becomes mushy when baked
- Pre-shredded cheese: Can make sauce grainy
- Too much spice: Should stay subtle
Nutrition Facts (Approximate per Serving)
- Calories: 560 kcal
- Protein: 22 g
- Carbohydrates: 48 g
- Fat: 32 g
- Fiber: 4 g
- Sugar: 6 g
- Sodium: 620 mg
Make-Ahead and Storage Tips
- Make ahead: Assemble and refrigerate up to 24 hours
- Refrigerate leftovers: Up to 3 days
- Reheat: Oven or stovetop with milk splash
- Freeze: Not ideal, texture changes
How to Serve This Dish
- As a main course: Hearty and filling
- As a side dish: Works with roasted veggies
- With salad: Adds freshness
- For gatherings: Easy to portion
Creative Leftover Transformations
- Mac and cheese bites: Bake in muffin tins
- Stuffed peppers: Use as filling
- Grilled sandwiches: Between thick bread slices
- Pasta skillet: Reheat with extra cheese
Variations to Try
- Bacon Pumpkin Mac: Add crispy bacon
- Spicy Version: Add chili flakes
- Vegan Pumpkin Mac: Use plant-based milk and cheese
- Extra Cheesy: Increase Gruyère
- Herbed Version: Add thyme or sage
FAQ’s
- Does pumpkin make it sweet?: No, it’s subtle and savory
- Can I use canned pumpkin?: Yes, plain purée works best
- Can I skip baking?: Yes, serve stovetop
- Why use two sauces?: Improves texture and flavor
- Can I add protein?: Chicken or sausage work well
- Is this kid-friendly?: Yes, flavors are mild
- How do I keep it creamy?: Don’t overbake
- Can I double the recipe?: Yes, use a larger dish
- Best cheese combo?: Cheddar and Gruyère
- Can I reheat leftovers?: Yes, gently with milk
Hi, I’m Anjali Arora, the quietly curious mind behind Landscape Insight. I’ve always been most comfortable in my own space. I’m not great at small talk (it still makes me a little uneasy), and I’ve never been the loudest person in the room. What I have always carried with me, though, are two steady loves that shape how I move through the world: animals and food.
