This Easy Baked Pumpkin Mac And Cheese is a homemade recipe with a twist. It brings the flavors of fall with the addition of canned pumpkin. It's delicious and very easy to prepare!
Who doesn't like Mac and Cheese, this comforting dish we all grew up with? Many cultures worldwide have a mac and cheese version, using ingredients specific to that region.
Here you have an example of a Spanish version of baked pasta with Spanish chorizo and tomato paste. I also invite you to look at this German version of baked pasta with cheese: Baked Cheesy German Spaetzle Pasta with Caramelized Onions.
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Why Do I Like This Recipe
This baked pumpkin mac and cheese recipe is decadent compared with the versions I grew up with, which included just some Feta cheese and butter. I would not be ashamed to bring this pumpkin mac and cheese recipe to the Thanksgiving table, a potluck, or a regular party.
It is creamy and delicious, and the pumpkin puree brings the autumn theme to the table. Sneaking some pumpkin puree into the diet of family members who are fussy about vegetables is also an excellent option.
Key Ingredients
- Cheese: I chose sharp cheddar cheese for this creamy baked pumpkin mac and cheese due to its great flavor and melting qualities. However, the world of cheese is vast, and experimenting with different types can elevate your dish uniquely. You can also use Gruyere, Gouda, Monterey Jack, Mozzarella, or a mixture of all.
- Pumpkin Purée vs. Fresh Pumpkin: Canned pumpkin purée is a convenient choice that saves time. I always have a few extra cans of pumpkin in my pantry if I decide to bake something in the middle of January. However, using fresh pumpkins can enhance the dish with a more vibrant flavor.
- Pasta: I know you are going to criticize me for this, but times are hard, and we need to use what we have in the pantry, so this recipe works with farfalle, elbow, shells, etc. This is not a gluten-free recipe unless you make the sauce for the pasta with gluten-free flour as well, and you can use gluten-free pasta.
- Unsalted butter: I don't use salted butter in my recipes unless the recipe calls for it. Salted butter takes away from the flavors, so please do not use it.
- All-purpose flour: A staple to make a roux for the mac and cheese.
- Whole milk
- Heavy cream: add to the creaminess of the dish.
- Mustard: your choice, but I would go for a more neutral one, as we don't want to overwhelm the dish.
- Ground nutmeg: it goes great with both pasta and pumpkin.
- Canned pumpkin puree
How To Make This Pumpkin Mac and Cheese
For complete instructions and tips, please scroll down to the recipe card.
Step 1. Preheat oven and butter a 9x13-inch baking pan.
Step 2. Cook pasta according to the package instructions.
Step 3. Make the sauce. Add cheese, pumpkin puree and spices.
Step 4. Add pasta to the sauce.
Step 5. Transfer to a baking sheet and sprinkle the remaining cheese.
Step 6. Bake and serve.
How to serve Pumpkin Mac And Cheese
Serve it as a side dish, next to green beans, brussel sprouts, a beautiful red cabbage salad, or a simple arugula salad. Leftovers are great as well. Enjoy!
Store the leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze them for up to 3 months.
More recipes to love
- Pumpkin Bread With Walnuts And Raisins
- Pumpkin Seed And Apricot Pumpkin Sweet Bread
- Pumpkin Bread With Fresh Cranberries
- Easy Pumpkin Muffins
- Baked Mac And Cheese With Ham
- Easy No-Boil Mac And Cheese
📖 Recipe
Easy Baked Pumpkin Mac And Cheese
Ingredients
- 1 pound pasta farfalle, elbow, shells, etc
- 4 tablespoons butter unsalted
- ¼ cup all purpose flour
- 1 ½ cups whole milk
- ½ cup heavy cream
- 1 teaspoon mustard your choice
- ¼ teaspoon ground nutmeg
- 1 cup canned pumpkin pure about half of a 15 oz can
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 ½ cups shredded cheddar cheese
Instructions
- Preheat oven to 350F/180C.
- Butter or oil a 9x13-inch baking pan and set aside.
- Cook pasta according to the package instructions. Drain the water.
To make the sauce:
- In a large pan melt butter over medium heat. Whisk in the flour. Cook and stir until mixture is light brown, about 2-3 minutes.
- Slowly whisk in milk and heavy milk. Cook and stir until the mixture is smooth and thickens.
- Add the pumpkin pure, mustard, nutmeg, salt and pepper.
- Add 2 cups of cheese and stir until it melts. Reserve the rest.
- Add pasta to the sauce. Mix until well combined.
- Transfer to the baking pan and sprinkle with remaining cheese.
- Bake, uncovered, for about 25 minutes or until golden brown on top.
- Let stand 5-10 minutes before serving.
Carol Anne says
I love this baked pumpkin mac and cheese and this is pretty much the version I use all the time but sometimes not with pumpkin. I love to mix up the cheeses too that go in it and make sure the cheddar is sharp. Adding some cream cheese gives it another bit of creaminess too.
I am wondering if you would be able to tell me the recipe that you remember from your childhood because my grandmother as well, used to make this wonderful baked mac and cheese and we would ask what she used and she said eggs, sour cream,etc. So In am thinking that it sounds very similar. I have never been able to find recipe to replicate this and would love to know if you might have some recipe.
Nick says
Some add-ons we like: fried onions (not real HOME MADE Mac and cheese without them, milk or cream for texture (like the pumpkin puree), diced bacon or ham, frozen peas (veggies and colour). Mixed and heated in a frying or sauce pan, the baked in the oven.