Pumpkin Mac and Cheese
This easy one pot stovetop pumpkin mac and cheese recipe is full of pumpkin flavor, gooey cheese, and fresh sage for the perfect fall side dish! It can also be baked in the oven for a golden, bubbly topping.
This creamy pumpkin mac and cheese recipe couldn’t be simpler! Tender pasta shells are coated in a rich, silky pumpkin cheese sauce that’s pure comfort in every bite.
While classic mac and cheese is always a hit at the Thanksgiving table, this pumpkin twist adds a fun, seasonal touch you can enjoy for the holiday!
Ingredients & Substitutions
- Pasta: Use any short pasta shape you like, such as shells or macaroni, for the perfect bite.
- Pumpkin Puree: Go for 100% pure pumpkin puree—avoid pumpkin pie filling, as it contains added sugar and spices.
- Cheese Sauce: A creamy mix of sharp cheddar and gruyere cheese gives the best flavor. You can also substitute Gruyère with mozzarella or gouda if you prefer. Butter, whole milk, and flour thicken the cheese sauce and makes it richer.
- Spices & Seasonings: A warm blend of garlic powder, cinnamon, nutmeg, Dijon mustard, salt, and black pepper to add depth.
- Herbs & Aromatics: Fresh sage, thyme, and garlic bring a delicious earthy flavor that complements the pumpkin.
How to make Pumpkin Mac and Cheese
Step 1: Bring a large pot of water and 1 tablespoon of salt to a boil. Cook the pasta until al dente, about 8-10 minutes or follow package directions. Drain and rinse the pasta.
Step 2: Melt the butter over medium heat in the same pot you cooked the pasta in. Add the sage, thyme, and minced garlic and cook until fragrant, about 1-2 minutes. Sprinkle in the flour and whisk together until fully incorporated.
Step 3: Pour in the milk and add the cheeses, and fold together until the cheese is fully melted. Add the pumpkin puree, dijon mustard, nutmeg, cinnamon, salt, and pepper, and stir until melted and creamy.
Step 4: Add the cooked pasta to the sauce mixture and mix. If the sauce is too thick for your liking, thin it out using ¼ cup of milk at a time.
Optional: Transfer the pumpkin mac and cheese to a baking dish, top with parmesan cheese and panko breadcrumbs, and bake in the oven at 375°F (190°C) for 10-12 minutes.
Carmyn's Tips
Grate your own cheese: Pre-shredded cheese usually contain additives that prevent the cheese from melting properly. Shred your own cheese from the block for the best flavor and a gooey melt.
Make Ahead: Make the pumpkin mac and cheese and store in the fridge for up to 2 days before you're ready to serve it. Warm it up on the stove top or transfer the mac to a baking dish and bake in the oven until warmed through.
Bake it: After cooking the pumpkin mac and cheese on the stovetop, transfer the mac to a baking dish, top with parmesan and panko breadcrumbs and bake in the oven at 375°F for 10-12 minutes.
How to Store
Fridge: Store leftovers in an airtight container and refrigerate for up to 3-4 days.
Freezer: Store leftovers in a freezer safe container or freezer safe bags and freeze for 2-3 months.
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Pumpkin Mac and Cheese
INGREDIENTS
- 1 pound short cut pasta
- 3 tablespoons butter
- 2 cups whole milk
- 3 tablespoons all-purpose flour
- 15 oz canned pumpkin
- 8 oz sharp cheddar cheese (shredded)
- 4 oz gruyere (shredded)
- 3 garlic cloves (minced)
- 1 teaspoon dijon mustard
- 2 teaspoons fresh thyme (finely chopped)
- 7 sage leaves (finely chopped)
- 1 teaspoon garlic powder
- ¼ teaspoon nutmeg
- ¼ teaspoon cinnamon
- salt and pepper (to taste)
INSTRUCTIONS
- Bring a large pot of water and 1 tablespoon of salt to a boil. Cook the pasta until al dente, about 8-10 minutes or follow package directions. Drain and rinse the pasta and set to the side.
- Melt the butter over medium heat in the same pot you cooked the pasta. Add the sage, thyme, and minced garlic and cook until fragrant, about 1-2 minutes. Sprinkle in the flour and whisk together until fully incorporated.
- Pour in the milk, add the cheeses, and fold together until the cheese is fully melted. Add the pumpkin puree, dijon mustard, nutmeg, cinnamon, salt, and pepper, and stir until melted and creamy.
- Add the cooked pasta to the sauce mixture and mix. If the sauce is too thick for your liking, thin it out using ¼ cup of milk at a time.
- Optional: Transfer the pumpkin mac and cheese to a baking dish, top with parmesan cheese and panko breadcrumbs, and bake in the oven at 375°F (190°C) for 10-12 minutes.
Awesome. Well loved at a party!
I wonder if I could make this as a crockpot recipe?
Hi Carly, I haven't tested this recipe in a crockpot, so I'm not sure.