Add pumpkin to your next batch of mac and cheese to create the creamiest pot of comforting pasta you’ll ever make. This recipe is 100% kid friendly and done in 30 minutes! It’s fun to change up the basics once in a while!
I should count the number of batches of mac and cheese I make in the span of a single year. The number itself would add pounds to my thighs. Can I tell you all of the reasons I love the classic comfort food so much? My boys love it. I love it. It’s impossible to mess up. It is comforting and I live in Minnesota. It acts as a main dish OR a side. It goes great on any holiday table. You can make it in a variety of ways (more on that in a bit).
I also love that you can add so many other delicious ingredients to the mix to create unique cheesy flavor combinations. I recently made a few batches of homemade pumpkin puree and ran out of ideas about what to do with it until I thought of the delish magic that happens when pumpkin and pasta join forces. At that moment, pumpkin mac and cheese was born! And ps. My kids LOVED this
HOW TO MAKE EASY PUMPKIN MACARONI AND CHEESE
Coat a 9×13 baking dish with cooking spray. Set aside. In a large saucepan, bring water to a boil. Add pasta and cook 2 minutes shy of until al dente. Drain, rinse and add the cooked pasta to the prepared pan in a single layer.
Preheat oven to 350 degrees F. In a large skillet or Dutch oven, melt the butter over medium heat. Add flour and whisk until combined. Add milk and whisk until mixture is creamy and thickened, approximately 3 minutes. Add cream cheese, 1 1/2 cups cheddar, pumpkin puree, salt and pepper to the pan and stir until cheese has melted. Remove from heat.
Pour the cheese sauce over the top of the pasta in the pan. Mix it slightly with a spoon and top with Parmesan cheese and reserved 1/2 cup cheddar. Bake uncovered in the preheated oven for 15-20 minutes or until cheese is very lightly golden brown around the edges. Serve immediately!
RECIPE NOTES
To reduce or increase the pumpkin flavor in this mac n cheese recipe, either decrease or increase the amount of puree added. Do not exceed 2 cups and use at least 1/2 cup.
Any type of milk works great in this dish. Whole milk, 2%, 1%, skim or even almond milk will all work great.
A great replacement for pumpkin puree (if you’re not a fan) is 1 1/2 cups of roasted, pureed butternut squash. Cooked spaghetti squash would add a different flavor to the mix, but would work great, as well.
Olive oil can replace a portion of the butter, if desired.
To enhance the flavor in this dish even more (gasp!), make your very own batch of pumpkin puree! You will never buy canned again. This stuff is seriously delicious, guys.
Add cooked ham or bacon pieces to add flavor and when serving as a main dish.
WHAT GOES WITH MAC AND CHEESE?
Everything! My personal favorites are steamed veggies such as broccoli or cauliflower. Chopped, spinach or Ceasar salads, too. Or how about roasted tomatoes or sauteed mushrooms?! YUM!
CAN YOU FREEZE MAC AND CHEESE?
You can definitely freeze mac and cheese! Place in a freezer resealable bag or air-tight container and store in the freezer for 3 to 4 months. When defrosting it, let it thaw in the refrigerator for 12 to 24 hours before heating.
HOW TO REHEAT MAC AND CHEESE
To reheat mac and cheese, pour it into a saucepan or microwave-safe bowl. Add 1 to 2 tablespoons of milk and stir. Place the saucepan on a stove top over medium-low heat and stir until consistency is smooth and noodles are warmed through. If microwaving, heat in 1-minute bursts, stirring after each, until cheese has melted and the noodles are heated through.
IS CANNED PUMPKIN AND PUMPKIN PUREE THE SAME THING?
Canned pumpkin is straight-up pumpkin that has been put into a can. Some pumpkin puree contains other ingredients that flavors it, making it pumpkin-pie ready. Read your labels to see what you’re getting in your next can of pumpkin!
OTHER DELICIOUS MAC AND CHEESE RECIPES
Don’t stop here, friends! If you love this recipe then you’re sure to also love my oh-so-famous crockpot mac and cheese. It is one of the most popular recipes on this blog and FOR GOOD REASON. Or if you’re more of a pressure cooker guy or gal, try this super cheesy Instant Pot macaroni and cheese pronto because it’s the best thing ever.
Or how about a comforting batch of Chili Mac? You can also healthify the dish and turn it into Cauliflower Mac!
WHAT TO MAKE WITH PUMPKIN PUREE
This fall ingredient tastes great in so many different types of recipes. Here are a few to get you started!
Best Pumpkin Bars make the perfect fall dessert. They are moist, irresistible and full of yummy pumpkin flavor. Great for your next fall gathering.
If you want a Pumpkin Pie without the hassle, make Pumpkin Pie Bars instead! Each buttery bite of the tasty shortbread crust is perfect with the creamy pumpkin. They are just as delicious as pie but without the extra work.
Throw it into your next batch of oatmeal!
Pumpkin AND bananas join forces in this tasty Pumpkin Banana Bread! This is a great fall treat and your house will never smell so good.
Pumpkin Truffles – Enjoy pumpkin pie in a single bite, covered by delicious dark chocolate. These Pumpkin Truffles are the perfect fall treat!
Pumpkin Spice Layer Cake is the perfect festive dessert to bring to your next Halloween or fall-themed party and as a Thanksgiving dessert. The cream cheese frosting complements it perfectly and looks beautiful with a rustic ombre look.
Pumpkin pie made EASY! Pumpkin Hand Pies are a dream come true if you are looking to simplify the pie-making process. They are portable, easy to make and and they scream fall baking!
Introducing the only Pumpkin Cookie Recipe you’ll ever need in your life. These cookies are DELICIOUS and so soft, pillowy, light and fluffy. The Cream Cheese Frosting complements them absolutely perfectly. This is the perfect easy dessert to bring to any fall gathering!
Pumpkin Mac and Cheese
Ingredients
- 16 oz. package elbow macaroni
- 4 tablespoons salted butter
- 1/2 cup all purpose flour
- 2 cups milk
- 8 oz package cream cheese softened
- 2 cups shredded cheddar cheese reserve 1/2 cup for topping
- 15 oz. can pumpkin puree
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 cup Parmesan cheese
Instructions
- Coat a 9×13 baking dish with cooking spray. Set aside. In a large saucepan, bring water to a boil. Add pasta and cook 2 minutes shy of until al dente. Drain, rinse and add the cooked pasta to the prepared pan in a single layer.
- Preheat oven to 350 degrees F. In a large skillet or Dutch oven, melt the butter over medium heat. Add flour and whisk until combined. Add milk and whisk until mixture is creamy and thickened, approximately 3 minutes. Add cream cheese, 1 1/2 cups cheddar, pumpkin puree, salt and pepper to the pan and stir until cheese has melted.
- Pour the cheese mixture over the top of the pasta in the pan. Mix it slightly with a spoon and top with Parmesan cheese and reserved 1/2 cup cheddar. Bake uncovered in the preheated oven for 20 minutes or until cheese is very lightly golden brown around the edges. Serve immediately!
Notes
- To reduce or increase the pumpkin flavor in this mac n cheese recipe, either decrease or increase the amount of puree added. Do not exceed 2 cups and use at least 1/2 cup.
- Any type of milk works great in this dish. Whole milk, 2%, 1%, skim or even almond milk will all work great.
- A great replacement for pumpkin puree (if you’re not a fan) is 1 1/2 cups of roasted, pureed butternut squash. Cooked spaghetti squash would add a different flavor to the mix, but would work great, as well.
- Olive oil can replace a portion of the butter, if desired.
- To enhance the flavor in this dish even more, make your very own batch of pumpkin puree!
- Add cooked ham or bacon pieces to add flavor and when serving as a main dish.
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