Pumpkin Mac and Cheese

ByMadison Rae
Jump to Recipe·Print Recipe
SPREAD LOVE

Why Make This Recipe

Pumpkin Mac and Cheese is a delightful twist on the classic comfort food. It combines creamy pumpkin puree with rich cheeses to create a dish that is both satisfying and nutritious. This recipe is perfect for fall gatherings or cozy family dinners. Not only does it taste amazing, but pumpkin is also a great source of vitamins and minerals, making this dish a healthier option than the traditional mac and cheese.

How to Make Pumpkin Mac and Cheese

Ingredients

  • 6 oz Mezzi rigatoni (or your preferred pasta (about 3-4 cups))
  • ½ cup Pumpkin puree
  • ¾ cup Unsweetened coconut milk or heavy cream
  • ¾ cup Shredded sharp cheddar cheese
  • ¼ cup Shredded parmesan cheese
  • 2 tbsp Unsalted butter
  • 2 Cloves garlic (grated or minced)
  • 2 tbsp Shallot (finely chopped)
  • 1 sprig Fresh rosemary
  • 2 Sage leaves
  • 1 Bay leaf
  • ½ tsp Dried thyme
  • ½ tsp Smoked paprika
  • ¼ tsp Ground cinnamon
  • ⅛ tsp Ground nutmeg
  • ¼ tsp Ground black pepper
  • ½ tsp Salt
  • Freshly grated parmesan cheese (for garnish)

Directions

  1. Cook the pasta: In a large pot of salted boiling water, cook the pasta according to the instructions until it’s al dente. Reserve about 1/3 cup of the cooked pasta water.

  2. Prepare the pumpkin cheese sauce: In a medium saucepan, melt the butter over medium heat. Once melted, add the shallot, bay leaf, rosemary, and sage. Allow the herbs to simmer in the butter until fragrant, then add the garlic and sauté for about 1 minute. Make sure to not burn the herbs; reduce the heat if needed.

  3. Add the pumpkin puree and stir well. Next, incorporate the coconut milk and all the spices (thyme, paprika, cinnamon, nutmeg, salt, and pepper). Stir continuously until the mixture is heated through and smooth. Reduce the heat to a low simmer for about 2 minutes, stirring continuously.

  4. Remove the sage leaves, bay leaf, and rosemary sprig, and discard them. Add the cheddar cheese and parmesan cheese to the sauce, stirring until they melt and the sauce becomes smooth.

  5. Combine the pasta and sauce: Add the cooked pasta and reserved pasta water to the sauce. Gently fold the pasta into the sauce until it is well mixed and evenly coated.

  6. Serve and garnish: Serve hot, and garnish with freshly grated parmesan cheese if desired.

How to Serve Pumpkin Mac and Cheese

Pumpkin Mac and Cheese is best enjoyed warm. You can serve it as a main dish or a side. Feel free to pair it with a light salad for a complete meal.

How to Store Pumpkin Mac and Cheese

To store leftovers, place them in an airtight container and refrigerate. It will stay fresh for about 3-4 days. If you want to freeze it, make sure it’s completely cooled, and store it in a freezer-safe container. It can be frozen for up to 2-3 months.

Tips to Make Pumpkin Mac and Cheese

  • Make sure to grate your cheese fresh for the best melting results.
  • You can adjust the spices according to your taste. If you love a bit more heat, consider adding a pinch of cayenne pepper.
  • To make it even creamier, add more coconut milk or heavy cream.

Variation

You can switch the pasta for whole wheat or gluten-free options. You might also consider adding cooked bacon or sausage for extra flavor.

FAQs

Can I use canned pumpkin?
Yes, canned pumpkin puree works perfectly for this recipe.

Can I use a different type of cheese?
Absolutely! Feel free to experiment with other cheeses like mozzarella or gouda for different flavors.

Is it possible to make this dish vegan?
Yes, you can substitute the cheese with vegan cheese, use coconut milk, and skip the butter or use a vegan butter alternative.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Pumpkin Mac and Cheese

  • Author: admin
  • Total Time: 45
  • Yield: 4 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A delightful twist on classic mac and cheese, featuring creamy pumpkin puree and rich cheeses, making it a perfect dish for fall gatherings.

Ingredients

Scale
  • 6 oz Mezzi rigatoni (or your preferred pasta, about 3–4 cups)
  • ½ cup Pumpkin puree
  • ¾ cup Unsweetened coconut milk or heavy cream
  • ¾ cup Shredded sharp cheddar cheese
  • ¼ cup Shredded parmesan cheese
  • 2 tbsp Unsalted butter
  • 2 Cloves garlic (grated or minced)
  • 2 tbsp Shallot (finely chopped)
  • 1 sprig Fresh rosemary
  • 2 Sage leaves
  • 1 Bay leaf
  • ½ tsp Dried thyme
  • ½ tsp Smoked paprika
  • ¼ tsp Ground cinnamon
  • ⅛ tsp Ground nutmeg
  • ¼ tsp Ground black pepper
  • ½ tsp Salt
  • Freshly grated parmesan cheese (for garnish)

Instructions

  1. Cook the pasta: In a large pot of salted boiling water, cook the pasta according to the instructions until it’s al dente. Reserve about 1/3 cup of the cooked pasta water.
  2. Prepare the pumpkin cheese sauce: In a medium saucepan, melt the butter over medium heat. Once melted, add the shallot, bay leaf, rosemary, and sage. Allow the herbs to simmer in the butter until fragrant, then add the garlic and sauté for about 1 minute.
  3. Add the pumpkin puree and stir well. Incorporate the coconut milk and all the spices (thyme, paprika, cinnamon, nutmeg, salt, and pepper). Stir continuously until the mixture is heated through and smooth. Reduce the heat to a low simmer for about 2 minutes, stirring continuously.
  4. Remove the sage leaves, bay leaf, and rosemary sprig, and discard them. Add the cheddar cheese and parmesan cheese to the sauce, stirring until they melt and the sauce becomes smooth.
  5. Combine the pasta and sauce: Add the cooked pasta and reserved pasta water to the sauce. Gently fold the pasta into the sauce until it is well mixed and evenly coated.
  6. Serve hot, and garnish with freshly grated parmesan cheese if desired.

Notes

For best results, use freshly grated cheese. Adjust seasoning to your liking, and add more coconut milk or cream for creamier results.

  • Prep Time: 15
  • Cook Time: 30
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 5g
  • Sodium: 400mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 15g
  • Cholesterol: 30mg

Keywords: pumpkin, mac and cheese, comfort food, fall recipe, vegetarian

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Avatar photo

Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

MORE RECIPES

Delicious Cajun sausage pasta served in a bowl with herbs and spices.

Cajun Sausage Pasta

ByElsa
SPREAD LOVE

SPREAD LOVEWhy Make This Recipe Cajun Sausage Pasta is a delicious blend of flavors that brings a taste of the South right to your kitchen. It’s quick to prepare, using hearty ingredients that create a satisfying meal. Whether you are cooking for family or a gathering with friends, this dish is sure to impress everyone…

A bowl of Autumn Harvest Beef Stew with vegetables and herbs.

Autumn Harvest Beef Stew

ByElsa
SPREAD LOVE

SPREAD LOVEwhy make this recipe Autumn Harvest Beef Stew is the perfect meal for the cooler months. This hearty dish brings together a variety of fresh fall vegetables and tender beef, creating a comforting experience that warms you from the inside out. It’s not only filling and delicious, but it also allows you to showcase…