This creamy Pumpkin Mac and Cheese Recipe is loaded with cheese and real pumpkin. It’s the perfect side dish for all your favorite fall meals!

The Best Pumpkin Mac and Cheese Recipe

You’re going to love this pumpkin Mac and cheese! It’s made with not one but two types of cheese and a creamy pumpkin sauce, it’s rich, savory, and oh-so-tasty. Plus, it’s super quick to make, and the perfect way to use that can of pumpkin in the back of your pantry. Serve it for everything from holiday celebrations to weeknight meals. No matter what, it’s always a hit.

— Ashlea

Recipe Ingredients

Pumpkin Puree: this forms the base of the sauce. Make sure to use pure pumpkin puree, not pumpkin pie filling. The only ingredient should be pumpkin!
Milk: whole milk is my go-to for the richest flavor and smoothest consistency.
Seasonings: garlic powder, onion powder, paprika, salt, and black pepper add savory flavor with just a touch of heat.
Dijon Mustard: this is my secret ingredient for the absolute best mac and cheese recipes.
Cheese: we’re using a combination of sharp cheddar cheese and gouda cheese for a sharp, savory flavor. For the best taste and texture, buy blocks of cheese, and shred them by hand.
Pasta: cavatappi noodles are my favorite for mac and cheese. They’re wide spirals that hold the sauce well so you get cheesy goodness in every bite. Feel free to swap the cavatappi for your favorite noodles. Elbow, penne, or farfalle are all great options!
Fresh Herbs: fresh sage and fresh thyme add an herbaceous flavor that takes the dish to a whole new level of deliciousness.

Ingredient Substitutions and Additions

Cheese – You can really use whatever cheese you like best in this recipe. The one caveat is that you want to choose a cheese that melts well for a delicious gooey texture. Some of my favorites are mozzarella and Monterrey Jack.
Noodles – Need this pumpkin macaroni and cheese to be gluten free? Feel free to swap the cavatappi noodles for your favorite gluten free noodles.
Protein – Transform this side dish into a complete meal by stirring in protein like cooked turkey or cooked ground beef.

How to Make Pumpkin Mac and Cheese

Step One: Heat a large pot of salted water over medium-high heat until boiling. Once boiling, add the pasta, and cook according to the package directions until al dente. Reserve 1 cup of pasta water. Then, drain the rest, and set the pasta aside.

Step Two: Add the whole milk and pumpkin puree to a blender. Blend on high speed until the mixture is smooth and creamy.

Step Three: Next, transfer the pureed pumpkin mixture to a large pot over medium-low heat. Let the mixture come to a simmer for 2 to 3 minutes or until heated through. Be careful not to bring it to a boil!

Step Four: Add the seasonings, and whisk until well combined. Then, fold in the shredded cheese, stirring until everything is combined and the cheese is melted.

Step Five: Lastly, reduce the heat to low, and add the pasta. Stir until the mixture is well combined and all the ingredients are heated through. Then, add some of the reserved pasta water to create a smooth, creamy consistency.

Step Six: Sprinkle the chopped fresh thyme and sage on top, add a bit of extra black pepper, and enjoy warm!

Serving Suggestions

Honestly, this pumpkin mac and cheese is delicious enough to serve on its own. Plus, with the added pumpkin, it’s full of nutrients! However, it also pairs well with a variety of main course recipes. Some of my favorite courses to pair it with include:

How to Store and Reheat

Store leftovers in an airtight container in the fridge for 4 to 5 days.

Reheat the mac and cheese in the microwave or in a pot over medium heat on the stove. Add a splash of milk as needed to loosen the sauce back up.

pumpkin Mac and cheese in bowl with spoon

More Delicious Side Dish Recipes

I hope you give this Pumpkin Mac and Cheese Recipe a try! It’s so easy to make and delicious! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.

Creamy Pumpkin Mac and Cheese

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Author: Ashlea Carver
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 6 1x
Category: Dinner
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This creamy Pumpkin Mac and Cheese Recipe is loaded with cheese and real pumpkin. It’s the perfect side dish for all your favorite fall meals!

Ingredients

Units Scale

1 cup pumpkin puree
2 cups whole milk, plus more if needed
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 tablespoon dijon mustard
1 teaspoon salt, plus more to taste
1/4 teaspoon black pepper, plus more for serving
8 oz sharp cheddar cheese, shredded
2 oz gouda cheese, shredded
16 oz cavatappi pasta
fresh sage and thyme, for serving

Instructions

Make the pasta: Heat a large pot of salted water over medium-high heat until boiling. Once boiling, add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water. Drain and set aside.
Add the whole milk and pumpkin puree to a blender and blend on high for 30 seconds to 1 minute until you have completely smooth and creamy puree.
Transfer the pureed pumpkin mixture to a large pot over medium-low heat. Let the mixture come to a simmer for 2-3 minutes until heated through being sure not to boil it. Once the sauce has simmered, add the mustard, garlic powder, onion powder, paprika, salt, and pepper. Whisk until well combined. Then, fold in the shredded cheese. Stir until everything is well combined and the cheese is melted.
Lastly, lower the heat to low and add the pasta. Stir until it’s well combined and everything is heated through. Add some of the reserved pasta water to the Mac and cheese to help create the perfect smooth and creamy consistency.
Top with chopped fresh thyme and sage and a bit of extra black pepper before serving.