This delicious pumpkin mac and cheese is the perfect fall recipe – it’s rich and creamy without being too heavy, and the creamy mild flavor of the pumpkin works so perfectly with the cheesy pasta sauce. This recipe can be made in as little as 15 minutes when using pureed pumpkin, and is a fun twist on a traditional mac and cheese.

I made this recipe when I had a pumpkin left over after Halloween (and it miraculously hadn’t been scribbled all over by my toddler who loved pumpkin-painting this year!). If you can’t find pumpkins anywhere, butternut squash is a fantastic substitution that will also work great. Try this pumpkin pasta alla vodka for another great pumpkin recipe.

Want a vegan version? Have a look at my vegan pumpkin mac and cheese recipe instead! For more cheesy goodness, you’ll love this orzo mac and cheese or this baked feta pasta with butternut squash.

Why You’ll Love This Pumpkin Mac and Cheese:

• No roux: No fear of lumpy roux sauce with this recipe, as there isn’t one! We simply blend up roasted pumpkin and garlic with a splash of milk, then add the cheeses, spices, and some starchy pasta water for the sauce.
  
• Creamy, velvety sauce: My favorite thing about this recipe is the super creamy, velvety sauce which tastes and looks so indulgent, and yet manages to feel relatively light on your tummy.
  
• Packed with seasonings: We use a big mix of seasonings and spices for this recipe, giving what could be an otherwise mild mac and cheese recipe some BIG flavor.
  
• Easy: Although roasting the pumpkin takes up the best part of a (hands-off) hour, this pumpkin mac and cheese is wonderfully easy to mix together.

What You’ll Need

Here is everything you’ll need – equipment and ingredients – to make this recipe. Scroll down to the bottom of the page for the printable recipe card with the exact quantities and instructions.

Equipment

To make this pumpkin mac and cheese, you’ll need a roasting tray if you’re using a fresh pumpkin, a casserole pan that can go from hob to oven, and a saucepan for cooking your macaroni and mixing everything up

Ingredient Notes

You’ll need the following ingredients – scroll down to the recipe card at the bottom of this page for the exact quantities and instructions. If you can’t find something, I’ve included some great ideas for adapting this recipe a little further down in this article.

• Pumpkin: I’ve made this recipe with both a fresh pumpkin, roasted and removed from its skin and from canned pureed pumpkin. Honestly, you can’t tell the difference – so choose whatever option is more convenient for you. If you’re roasting your pumpkin, do this step ahead of time and mash up the roasted pumpkin (skin removed) so you’ve got pumpkin puree on hand.
  
• Cheese: I love a combination of cheddar cheese and gouda for this recipe. Some spicy Monterey jack or melty mozzarella could also be nice!
  
• Pasta: I used pasta shells for this recipe, so it’s not technically “mac” and cheese. Of course, feel free to use whatever pasta shape you most prefer.
  
• Seasonings: smoked paprika, oregano, rosemary, thyme, salt, black pepper, and a little nutmeg give this simple pumpkin mac and cheese the perfect flavor profile.

Variations and Adaptation Ideas

If you can’t source a certain ingredient, don’t like the look of something, or are just hoping to get creative, here are a few things you could do to change up this recipe:

• Swap out the pumpkin for butternut squash – it will taste almost identical (i.e. delicious!)
• Add chilli flakes or chilli powder/cajun powder for an extra kick of spice.
• Add breadcrumbs to the cheese before baking the pumpkin mac and cheese for a super crunchy topping

How To Make This Pumpkin Mac and Cheese

This recipe may take a little time due to the pumpkin roasting (you can skip this step if you have pumpkin puree, of course!), but it’s very easy to bring together. Let’s jump in.

If using a whole pumpkin! First step, roast your pumpkin

(If you’re using canned pureed pumpkin, skip this step!) Cut your pumpkin in half and scoop out the seeds (I use an ice cream scoop and it makes this job so much easier). Cut the top of your head of garlic, and place the pumpkin halves and garlic in a large baking dish.

Drizzle with olive oil and a little salt and pepper, and roast in a preheated oven for 45 minutes to 1 hour (or until the pumpkin is soft). Remove the roasted pumpkin from the skin and mash it into a pumpkin puree

Step 1: Make the sauce

Saute your garlic in the butter, then add the milk, pumpkin puree, and seasonings. Stir often until the sauce turns thick and creamy, then add three-quarters of the grated cheese and stir until melted.

Step 2: Add the cooked pasta

Add the drained pasta to the saucepan on a low-medium heat, and combine everything into a smooth, velvety sauce. Taste and adjust seasonings or cheese according to your preferences.

Step 3: Cheesy topping

Add the remaining cheese to your casserole pan, then place the pan under the grill for 5-7 minutes until it’s golden and melted.

Serving Suggestions

This is a delicious and filling main meal, served alongside a light green salad. However, you could also serve it as a side with roasted vegetables and your choice of protein for a more balanced meal.

In the photos for this recipe, I’ve also topped my pumpkin mac and cheese with some basil pesto (basil, pine nuts, hard cheese, garlic, lemon juice, and olive oil), which pairs really nicely with the rich, creamy sauce of the pumpkin pasta. This is optional, but you could use homemade or store-bought pesto!

Storage

Your pumpkin mac and cheese will last in the refrigerator for around 4-5 days. You could either cover the roasting dish with foil or cling film and store it in the fridge, or you could transfer any leftover pumpkin mac and cheese to an airtight container.

FAQs

How long does the pumpkin take to cook?

My pumpkin took about 50 minutes to roast completely. If you have a large pumpkin, account for a little longer. You can stick a knife in the pumpkin flesh to see whether it needs more time.

Can I add the seasonings straight to the sauce before blending?

Yes, absolutely. You could add the seasonings and the cheese to the sauce before blending if you wanted to.

Can I make this recipe vegan?

I actually have a vegan pumpkin mac and cheese recipe already on this website! Make sure you check that out for a dairy-free version of this recipe.