Pumpkin Mac and Cheese
My 30 minute Pumpkin Mac and Cheese is pure comfort food for chilly fall or winter days. I make it with pasta, cheese, and pumpkin puree, it is extra creamy and ready in no time. I love serving it as a cozy side dish or a main entrée during the holidays.
Mac and cheese has always been one of my ultimate comfort foods since I was a kid, and I am not shy to say we make it often. Even though pumpkin season is just beginning, I have already made this pumpkin mac and cheese a few times because everyone keeps asking for it. When we have leftovers, I roll them into little mac and cheese balls and serve them as appetizers, and my kids absolutely love them.
Table of contents
I love how creamy and rich this one-pot stovetop mac and cheese is, and it makes the most of pumpkin season in such a good way. I also love that this recipe is so easy to customize; sometimes I switch up the pasta, use a sharp aged cheddar or creamy fontina, or even try different kinds of milk. For an extra touch, I fry a little smoked bacon, chop it, and sprinkle it on top. And the best part? It is ready in just 30 minutes from start to finish. Yes, that’s right!
Why you will love this recipe
- Quick weeknight favorite: I can make this creamy pumpkin mac and cheese in about 30 minutes, which is great for those nights when everyone is hungry and I need dinner ready quick.
- Family approved: My kids always ask me to make this again, and my husband never says no to another serving which makes me proud of my meal.
- Creamy and cozy flavor: The pumpkin puree makes the sauce so smooth and rich, and it blends perfectly with the cheese.
- Versatile: I like to change it up with different kinds of cheese, milk, or pasta shapes. Sometimes I add different toppings, and when we have leftovers (rarely), I turn them into yummy snacks.
What you will need
- Pasta and base: I like using elbow macaroni, but any pasta shape works well. The butter, flour, and milk create a creamy base, and you can swap in almond, coconut, or gluten-free options depending on your needs.
- Pumpkin and broth: I use canned pumpkin puree, though homemade works too. Just make sure not to use pumpkin pie filling. For the liquid, either chicken or vegetable broth adds great flavor.
- Seasonings: I keep it simple with onion and garlic powder, salt, black pepper, and a dash of hot sauce for a little heat. Fresh garlic or your favorite sauce can easily be used instead.
- Cheese and spices: Sharp cheddar and parmesan are my go-to choices, but Fontina, Swiss, or Pepper Jack are also delicious. I like to add a touch of dry mustard, nutmeg, and cinnamon for a warm and balanced taste.
How to make
1. Cook the pasta and make the sauce: I start by boiling the pasta in salted water until it is just al dente, then drain it well but do not rinse. While that cooks, I melt the butter in a large skillet over medium heat, whisk in the flour, and let it simmer for a couple of minutes before slowly adding the broth and cream, whisking after each pour until the sauce becomes smooth and creamy.
2. Combine the seasonings: Next, I stir in the hot sauce, garlic powder, onion powder, salt, pepper, cinnamon, nutmeg, dry mustard and pumpkin puree. I let it boil for about a minute while whisking to blend all the flavors together.
3. Finish the sauce: I take the pan off the heat and stir in the cheeses until the sauce is smooth, creamy, and perfectly blended.
4. Add the pasta and serve: I stir the pasta into the sauce until it is fully coated and creamy. Then, I serve it right away, sometimes topping it with a little extra cheese or crispy bacon for a nice finish.
Expert tip
Keep the cheese creamy
The key for making this Pumpkin Mac and Cheese recipe is to let the sauce cool a little before adding the cheese. If the sauce is too hot, the cheese can get grainy instead of creamy. I take it off the heat, wait a minute, then stir in the cheese slowly so it melts smooth and makes the sauce rich and silky.
More tips to consider:
- If the sauce gets too thick, a splash of the pasta water helps loosen it while keeping it creamy.
- Another thing to keep in mind is that all cheese is different, add it little by little and observe how thick or thin the sauce is. If needed add more cheese, but if you add it all at once, the sauce can be too thick.
- I always cook the pasta just until it is tender but still firm. This helps it hold its shape once mixed with the sauce.
- I grate my own cheese instead of buying pre-shredded because it melts smoother and makes the sauce creamier.
- I always taste the sauce before mixing in the pasta. Sometimes I add a little more salt or a dash of hot sauce to balance the flavors.
Recipe variations and add-ins:
- Smoky bacon mix: I cook about 6 slices of bacon until crispy and stir them into the sauce. The smoky flavor blends so well with the creamy pumpkin cheese.
- Spicy kick version: I like to add a teaspoon of hot sauce or a pinch of cayenne for a touch of warmth. It makes the mac and cheese taste extra cozy on cool nights.
- Veggie loaded bowl: I stir in a cup of sauteed spinach or roasted broccoli. It adds color, texture, and makes the dish a little lighter.
- Oven baked crunch: I spread the mac and cheese in a dish, sprinkle 1/2 cup of breadcrumbs and cheese on top, and bake until golden. The crispy top is my favorite part.
- Triple cheesy: I mix 1 cup each of cheddar, mozzarella, and parmesan. The blend makes the sauce so creamy and full of flavor.
Serving suggestions:
When I make this pumpkin mac and cheese for holiday dinners, I love pairing it with my red wine pot roast or a juicy herb-roasted turkey. The creamy sauce balances the rich meat so nicely, and if I am in the mood for a little crunch, I sprinkle chopped walnuts on top before serving.
For dessert, I like to serve my carrot cake coffee cake since it goes perfectly with the warm fall flavors of this meal. And to drink, I pour a cranberry mocktail or my Starbucks copycat pumpkin latte for a cozy finish that everyone enjoys.
How to store leftovers:
- Store: I keep leftovers in an airtight container in the refrigerator for up to four days. I always let it cool to room temperature before storing it so the texture stays creamy.
- Freeze: If I have more than we can finish, I pack it in a freezer-safe container or bag, and it stays fresh for up to three months.
- Thaw: When I want to reheat it, I move it to the fridge the night before to thaw slowly. That way, the sauce stays smooth.
- Reheat: I warm it in the microwave or on the stove over low heat, adding a splash of milk if it needs to loosen up.
Frequently asked questions
The secret to making the creamiest mac and cheese is to slightly undercook the pasta so it stays firm and holds the sauce better. I always cook mine about one or two minutes less than what the package says, depending on the type of pasta. Another thing I have learned is to use good quality pasta. Spending a little more on a trusted brand really makes a difference in the flavor, texture, and how well the sauce clings to each piece.
You can use canned pumpkin puree or make my homemade pumpkin puree. Both versions will work. Just make sure to use pure pumpkin puree without any added sweeteners or spices.
Choosing the right cheese for pumpkin mac and cheese is all about balancing flavor and meltiness. I like using sharp cheddar for that classic taste, but I also enjoy mixing in fontina or gruyere when I want something a little creamier. Asiago, pepper jack, and provolone add great flavor, while mascarpone and mozzarella melt beautifully for a silky sauce. Sometimes, I sprinkle parmesan on top for a touch of saltiness and extra depth. No matter which cheese you choose, make sure it complements the pumpkin flavor. And if you decide to add more cheese, just increase the liquid a little to keep the sauce perfectly creamy.
More delicious Fall dishes:
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Pumpkin Mac and Cheese
Ingredients
- 12 ounces elbow macaroni or short pasta
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 cup milk
- 1/2 cup heavy cream
- 1 cup chicken broth
- 1 teaspoon dry mustard
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 cup pumpkin puree
- 1 teaspoon hot sauce Tobasco or Sriracha
- 2 cups sharp cheddar cheese shredded
- 1/2 cup parmesan cheese shredded
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package directions, aiming for al dente. Drain well, do not rinse.
- In the meantime, in a large saucepan melt the butter over medium heat. Whisk in flour and cook for 1-2 minutes.
- Next, add milk, cream, and broth a little at a time, whisking until smooth after each addition.
- Add dry mustard, nutmeg, cinnamon, salt, ground black pepper, onion powder, garlic powder, hot sauce and pumpkin puree. Stir well and cook over medium heat until the mixture comes to a boil. Boil for 1 minute while whisking.
- Remove from heat, and stir in the cheeses, until smooth.
- Stir in the pasta.
- Taste and adjust for salt and pepper.
- Serve immediately.
Video
Notes
Keep the cheese creamy
The key for making this Pumpkin Mac and Cheese recipe is to let the sauce cool a little before adding the cheese. If the sauce is too hot, the cheese can get grainy instead of creamy. I take it off the heat, wait a minute, then stir in the cheese slowly so it melts smooth and makes the sauce rich and silky.More tips to consider:
- If the sauce gets too thick, a splash of the pasta water helps loosen it while keeping it creamy.
- Another thing to keep in mind is that all cheese is different, add it little by little and observe how thick or thin the sauce is. If needed add more cheese, but if you add it all at once, the sauce can be too thick.
- I always cook the pasta just until it is tender but still firm. This helps it hold its shape once mixed with the sauce.
- I grate my own cheese instead of buying pre-shredded because it melts smoother and makes the sauce creamier.
- I always taste the sauce before mixing in the pasta. Sometimes I add a little more salt or a dash of hot sauce to balance the flavors.