This post shows you how to make pumpkin macaroni and cheese.
Macaroni cheese is one of the most comforting dishes and it’s perfect any time of year but it definitely makes the ultimate comfort food in the colder months.
We are obsessed with using pumpkin in our macaroni and cheese in the fall and into the winter. It’s a great way to add a different texture to the dish but without forfeiting the flavor. In fact, we think it just makes the Mac ‘n cheese even creamier! This makes the best fall dinner or lunch. If you’re looking for the best recipe pumpkin macaroni cheese, then look no further.
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Easy fall dinner ideas
We love the coziness of fall and with it come the yummiest fall flavors that the season has to offer. Here are some of our absolute favorite and super easy fall dinner recipe ideas:
- Butternut Squash Soup
- Pumpkin Chili
- Chicken & Wild Rice Soup
- Beef & Barley Stew
- Creamy Sweet Potato & Carrot Soup
- Pumpkin Mac & Cheese
- Sweet Potato Shepherd’s Pie
- Chicken & Stuffing Casserole
- Baked Ziti with Sausage & Spinach
- Butternut Squash & Kale Lasagna
- Maple Dijon Glazed Pork Chops
- Slow Cooker Beef Pot Roast
- Apple Cider Chicken Thighs
- Harvest Quinoa Skillet
- Creamy Mushroom & Garlic Chicken Skillet
- Pumpkin Alfredo Pasta
- Sausage & Apple Stuffed Acorn Squash
- Mushroom & Sage Risotto
- Roasted Brussels Sprouts & Bacon Farro Bowl
- Cranberry Pecan Wild Rice Pilaf
Aesther Cooking Pairs this recipe with
Ingredients
12 oz elbow macaroni or pasta of choice
2 tbsp butter
2 tbsp all-purpose flour
2 cups milk (whole or your preferred type)
1 cup pumpkin puree (not pumpkin pie filling)
1 tsp Dijon mustard (optional, adds depth)
½ tsp garlic powder
½ tsp smoked paprika (or regular)
¼ tsp ground nutmeg
Salt & pepper to taste
1 ½ cups shredded sharp cheddar cheese
½ cup grated Parmesan cheese
Optional: ¼ tsp chili flakes for a little heat
Step-by-Step Instructions
cook the pasta
Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Drain and set aside.
Make the Pumpkin Cheese Sauce
In a large saucepan, melt butter over medium heat. Stir in flour to make a roux and cook for about 1 minute.
Slowly whisk in milk, making sure there are no lumps. Let it simmer for 2–3 minutes until it begins to thicken.
Stir in pumpkin puree, mustard (if using), garlic powder, paprika, nutmeg, salt, and pepper. Simmer for another 2–3 minutes.
add the cheese
Lower heat and stir in the shredded cheddar and Parmesan until melted and smooth.
Combine & Serve
Add the drained pasta to the sauce and stir to coat evenly. Adjust seasoning as needed.
Serve warm with extra cheese or toppings of choice!
Tips and Tricks
✔ Use freshly grated cheese — as this melts better and makes for a creamier sauce.
✔ Want the sauce to be thicker? use a little less milk or cook a little longer on the stove.
✔ Don’t pass on the nutmeg – it pairs so well with the pumpkin and adds a spicy warmth.
✔ For an extra yummy baked version, top it with bread crumbs and bake at 375°F (190°C) for 15–20 minutes.
🌿 Macaroni cheese with pumpkin – Make It Your Own – Try:
- Spice up your Pumpkin Mac 🔥
- By adding in cayenne, chili flakes, or a splash of hot sauce.
- Greens booster 🥦
- Kale or spinach make wonderful additions to up the nutritional content even further!
- Protein Add-Ins 🥩
- Shredded chicken or turkey are great to add in some additional protein. If you’re vegetarian, then veggie sausages work well broken up into this dish.
Pumpkin Macaroni and Cheese
Ingredients
- 12 oz elbow macaroni or pasta of choice
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk whole or your preferred type
- 1 cup pumpkin puree not pumpkin pie filling
- 1 tsp Dijon mustard optional, adds depth
- ½ tsp garlic powder
- ½ tsp smoked paprika or regular
- ¼ tsp ground nutmeg
- Salt & pepper to taste
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- Optional: ¼ tsp chili flakes for a little heat
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Drain and set aside.
Make the Pumpkin Cheese Sauce
- In a large saucepan, melt butter over medium heat. Stir in flour to make a roux and cook for about 1 minute.
- Slowly whisk in milk, making sure there are no lumps. Let it simmer for 2–3 minutes until it begins to thicken.
- Stir in pumpkin puree, mustard (if using), garlic powder, paprika, nutmeg, salt, and pepper. Simmer for another 2–3 minutes.
Add the Cheese
- Lower heat and stir in the shredded cheddar and Parmesan until melted and smooth.
Combine & Serve
- Add the drained pasta to the sauce and stir to coat evenly. Adjust seasoning as needed.
- Serve warm with extra cheese or toppings of choice!
what pairs well with macaroni and cheese
While we love Mac ‘n Cheese on it’s own, we also love it with:
✔ Roasted veggies – like Brussels sprouts, asparagus, and green beans.
✔ Extra Crunch – whether you choose toasted breadcrumbs or pumpkin seeds – the crunch is a winner!
✔ Your favourite protein – Grilled chicken is great and sausages too! A veggie option? Tofu pairs really well.
✔ Apple Walnut Salad – balances out the cheesy flavours of the Mac and has fall flavors of it’s own.
FAQs
Q: Do you need butter for macaroni cheese?
A: Butter really does help to create smooth texture to your cheese sauce. This particularly matters when you are making a roux (this is the flour and butter combo that makes the base of a white sauce). However, with this said you can substitute this with olive oil or plant-based butter if you prefer or have run out of butter. Whatever you choose though, make sure that it has a mild flavor and is high in fat so that the sauce stays super creamy.
Q: How to bake frozen macaroni and cheese
A: If you want to bake macaroni and cheese from frozen, start by preheating your oven to 375°F (190°C). Go ahead and remove any plastic that you’ve used to store the macaroni cheese in and cover the dish with foil. Bake for only 45–60 minutes, or until you find it’s heated through. If you want the top to crisp up and go golden, take the foil off during the last 10–15 minutes. For the best macaroni and cheese, defrost it in your fridge for several hours or overnight before you bake, this means that the baking time drops about 15–20 minutes.
Nutritional Information (Approximate)
- Protein: 15g
- Carbs: 48g
- Fats: 18g
We hope that this will become a fall fave for you!
YOU MAY ALSO LIKE:
- 19 Delicious Pumpkin Recipe ideas
- 15 Best Bonfire Night Party Food and Drink ideas
- Pumpkin Spice Pancakes
- Pumpkin Oatmeal
- Pumpkin Chili
Looking for more fall recipe ideas? visit seasonal
This post shows you how to make Pumpkin Macaroni and cheese.
