Easy Pumpkin Mac and Cheese

This easy pumpkin mac and cheese is creamy, cheesy, and perfectly cozy. The pumpkin adds a subtle sweetness and extra creaminess to the sauce, while the sharp cheddar and Parmesan bring rich, savory flavor. It’s a seasonal twist on a classic comfort food that I love making when I want something warm and satisfying.

Why You’ll Love This Recipe

I love how simple this dish is everything comes together quickly with pantry staples, yet it tastes special. The pumpkin blends so seamlessly into the cheese sauce that it feels indulgent while sneaking in some extra nutrition. It’s perfect for weeknights, holiday side dishes, or when I just want an upgraded mac and cheese.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢1 pound pasta shells (or macaroni)
▢2 Tablespoons butter
▢1 12-ounce can evaporated milk
▢1 15-ounce can pure pumpkin puree
▢2 teaspoons prepared yellow mustard
▢¼ teaspoon nutmeg
▢Salt (to taste)
▢8 ounces sharp cheddar cheese (grated)
▢¾ cup parmesan cheese (grated)
▢Salt and pepper to taste
▢Finely chopped chives (for serving)

Directions

1. I cook the pasta in salted water until al dente, then drain and set it aside.
2. In a large saucepan, I melt the butter over medium heat.
3. I stir in the evaporated milk, pumpkin puree, mustard, nutmeg, and a pinch of salt, whisking until smooth.
4. I bring the mixture to a gentle simmer, then reduce the heat.
5. I add the cheddar and Parmesan cheeses, stirring until melted and creamy.
6. I taste and adjust with salt and pepper as needed.
7. I fold the cooked pasta into the sauce until well coated.
8. I serve it warm, topped with finely chopped chives.

Servings and Timing

This recipe makes about 6 servings. It takes around 10 minutes to prep and 20 minutes to cook, so I usually have it ready in about 30 minutes.

Variations

Sometimes I add a pinch of cayenne or smoked paprika for a little heat. For extra creaminess, I stir in a splash of heavy cream. If I want a baked version, I transfer it to a casserole dish, top with breadcrumbs, and bake until golden and bubbly. I’ve also tried swapping cheddar for gouda or fontina, which makes it extra rich.

Storage/Reheating

I store leftovers in the refrigerator for up to 4 days. To reheat, I warm it on the stove over low heat with a splash of milk to loosen the sauce, or I microwave single portions. I don’t recommend freezing it since the sauce can separate.

FAQs

Does the pumpkin make it taste sweet?

Not really—the pumpkin adds creaminess and a mild earthy sweetness, but the cheese balances it perfectly.

Can I use fresh pumpkin instead of canned?

Yes, I roast and puree fresh pumpkin until smooth, then use the same amount as canned.

Can I make this gluten-free?

Yes, I use gluten-free pasta and the recipe works just as well.

Can I use a different cheese?

Yes, gouda, fontina, or gruyere all work beautifully.

Can I bake this mac and cheese?

Yes, I transfer it to a baking dish, top with breadcrumbs and extra cheese, and bake until golden.

How do I make it spicier?

I add cayenne, red pepper flakes, or chipotle powder for extra heat.

Can I use regular milk instead of evaporated milk?

Yes, whole milk or half-and-half can be used, but the sauce may be slightly thinner.

Can I add protein to this dish?

Yes, I sometimes add cooked chicken, or even sausage.

Can I make this ahead of time?

Yes, I prepare the sauce and pasta separately, then combine before reheating so it stays creamy.

Conclusion

This easy pumpkin mac and cheese is creamy, comforting, and full of cozy fall flavors. I love how it turns a simple mac and cheese into something special with just a can of pumpkin. Whether I make it for a quick weeknight dinner or a seasonal side, it always hits the spot.

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