This Easy Pumpkin Mac and Cheese (Creamy & Delicious) is the perfect fall comfort food, blending the smooth, velvety texture of pumpkin with the savory richness of cheese. It’s a delightful twist on the classic mac and cheese, offering a cozy, indulgent experience ideal for those chilly evenings. Whether you’re looking for a hearty side dish or a simple, satisfying main course, this recipe is sure to become a favorite in your household.
Why You’ll Love This Recipe
I absolutely love this pumpkin mac and cheese because it strikes the perfect balance between savory and slightly sweet, thanks to the addition of pumpkin. It’s incredibly creamy, thanks to a rich cheese sauce made with sharp cheddar and a touch of cinnamon and nutmeg for that extra fall flavor. Plus, it’s quick and easy to make, taking just 20 minutes from start to finish. The creamy, cheesy goodness combined with the cozy vibes of pumpkin makes this dish perfect for the fall season!
Ingredients
8 oz elbow macaroni (about 2 cups)
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
1 cup milk (whole milk works best)
1/2 cup canned pumpkin puree
1 1/2 cups shredded sharp cheddar cheese
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon (optional, for a cozy fall flavor)
1/4 teaspoon nutmeg (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions, typically 8-10 minutes, until al dente. Drain and set aside.
In the same pot, melt the butter over medium heat. Once melted, whisk in the flour to make a roux. Cook for 1-2 minutes, until the mixture becomes golden and bubbly.
Slowly pour in the milk, whisking constantly to avoid lumps. Add the pumpkin puree and stir to combine. Continue cooking and stirring for about 3-5 minutes, until the sauce thickens slightly.
Lower the heat to low and stir in the shredded cheddar cheese. Keep stirring until the cheese is fully melted and the sauce becomes smooth.
Season the cheese sauce with salt, pepper, garlic powder, cinnamon, and nutmeg (if using). Taste and adjust the seasoning as needed.
Add the cooked macaroni back into the pot and stir until the pasta is evenly coated with the creamy pumpkin cheese sauce.
Serve immediately, garnished with extra cheese or a sprinkle of cinnamon if desired.
Servings and Timing
Servings: 4
Prep Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Variations
Add Protein: If you’d like to make this a heartier meal, consider adding cooked chicken, bacon, or sausage to the dish. Simply stir it in with the pasta after the sauce is prepared.
Use Different Cheeses: While sharp cheddar works beautifully here, you can experiment with other cheeses like Gruyère, mozzarella, or a blend of cheeses for a unique flavor.
Spice It Up: If you enjoy a little heat, try adding a pinch of cayenne pepper or red pepper flakes to the sauce for a spicy kick.
Gluten-Free Option: Swap the elbow macaroni for a gluten-free pasta and use a gluten-free flour blend in the roux.
Dairy-Free Version: Use dairy-free butter, milk, and cheese alternatives to make this recipe suitable for a dairy-free diet.
Storage/Reheating
Storage: Leftover pumpkin mac and cheese can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, warm it in a pot over low heat, stirring occasionally to prevent it from drying out. You can add a splash of milk to restore its creamy consistency. Alternatively, reheat in the microwave, stirring every 30 seconds until warmed through.
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FAQs
Can I use a different type of pasta?
Yes! While elbow macaroni is traditional, you can use any type of pasta, such as penne, shells, or fusilli. Just be sure to adjust the cooking time according to the pasta shape.
Is there a way to make this recipe spicier?
Definitely! To add a little heat, you can mix in some cayenne pepper or red pepper flakes. You can also use a spicier cheese like pepper jack.
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin, but it will need to be cooked and pureed first. If you’re using fresh pumpkin, ensure it’s smooth and free of excess moisture before adding it to the sauce.
Can I make this recipe ahead of time?
Yes! You can prepare the sauce and cook the pasta in advance. Store them separately in the refrigerator, then combine and heat when you’re ready to serve.
What can I serve with pumpkin mac and cheese?
Pumpkin mac and cheese pairs beautifully with a simple green salad or roasted vegetables. If you’re looking for protein, grilled chicken or roasted turkey works wonderfully as well.
Conclusion
This easy pumpkin mac and cheese is a perfect fall dish that combines the warmth and coziness of pumpkin with the creamy, cheesy goodness we all love. It’s quick, simple, and incredibly delicious, making it an ideal meal for a busy weeknight or a comforting side dish at a holiday gathering. With endless variations and an irresistible flavor, this recipe will quickly become a favorite in my fall recipe rotation!
📖 Recipe:
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Easy Pumpkin Mac and Cheese (Creamy & Delicious)
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This creamy pumpkin mac and cheese is the ultimate fall comfort food! Featuring the velvety smoothness of pumpkin, sharp cheddar cheese, and a blend of cozy spices like cinnamon and nutmeg, this easy dish delivers indulgent, creamy goodness in just 20 minutes. Perfect for chilly nights, this recipe makes a delightful main course or a side dish. Make your autumn meals unforgettable with this delicious pumpkin mac and cheese!
Ingredients
8 oz elbow macaroni (about 2 cups)
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
1 cup milk (whole milk works best)
1/2 cup canned pumpkin puree
1 1/2 cups shredded sharp cheddar cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon ground cinnamon (optional)
1/4 teaspoon nutmeg (optional)
Instructions
- Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to the package instructions (8-10 minutes) until al dente. Drain and set aside.
- In the same pot, melt the butter over medium heat. Whisk in the flour to make a roux, cooking for 1-2 minutes until golden and bubbly.
- Gradually pour in the milk while whisking constantly to avoid lumps. Add the pumpkin puree and stir. Cook for 3-5 minutes until the sauce thickens slightly.
- Reduce the heat to low and stir in the shredded cheddar cheese until melted and the sauce is smooth.
- Season with salt, pepper, garlic powder, cinnamon, and nutmeg (if using). Taste and adjust seasoning as needed.
- Add the cooked macaroni back into the pot and stir until evenly coated with the pumpkin cheese sauce.
- Serve immediately, garnished with extra cheese or a sprinkle of cinnamon if desired.
Notes
Variations: Add cooked chicken, bacon, or sausage for extra protein. You can also experiment with different cheeses like Gruyère or mozzarella for a unique flavor.
Gluten-Free Option: Use gluten-free pasta and a gluten-free flour blend.
Dairy-Free Version: Substitute with dairy-free butter, milk, and cheese alternatives.
Storage: Leftovers can be stored in an airtight container for up to 3 days. Reheat on the stove with a splash of milk or in the microwave.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish, Comfort Food
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 400 kcal per serving
