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    Home > Blog > Dinner > Pumpkin Mac and Cheese

    Pumpkin Mac and Cheese

    by Teri Lyn Fisher · Published: Oct 18, 2022 · Modified: Mar 19, 2023

    Jump to Recipe
    A delicious and creamy Pumpkin Mac and Cheese that's perfect for fall and winter. The yummy cheese sauce is super creamy and gooey. Make it in under 30 minutes for a simple weeknight meal!
    A bowl of Pumpkin Mac and Cheese with a fork spearing some pasta.
    A close up on a bowl of pumpkin mac and cheese.
    A bowl of pumpkin mac and cheese for a fork in the pasta.
    A bowl of pumpkin mac and cheese for a fork in the pasta.
    A bowl of pumpkin mac and cheese for a fork in the pasta.

    We really love pumpkin season and one of our favorite fall recipes is this Pumpkin Mac and Cheese. It’s so creamy, rich and delicious with just the right amount of pumpkin goodness. This dish also comes together in under 30 minutes, which we’re huge fans of, so it makes a perfect weeknight dinner!

    How to Make Pumpkin Mac and Cheese

    This is the ultimate in cozy recipes. The pumpkin cheese sauce is super gooey and flavorful. It’s all about the sauce for this one! It’s pretty easy to make once you have all your ingredients organized.

    Ingredients for Pumpkin Mac and Cheese all laid out on a kitchen counter.

    Process

    1. Combine milk and pumpkin purée. Stir together.
    2. Bring a large pot water to boil and generously salt. Boil pasta until al dente. Drain and set aside.
    Pumpkin and milk mixed together for pumpkin mac and cheese.
    Cooked and drained fusilli pasta in a colander.
    1. Melt butter in a saucepan and add flour.
    2. Whisk together. Cook together and stir in thyme.
    Melted butter in a saucepan with flour to make a roux.
    A cooked down roux with thyme being stirred in to make pumpkin mac and cheese.
    1. Whisk pumpkin-milk mixture into flour mixture. Simmer until thick enough to coat the back of a wooden spoon. Season with salt and pepper.
    2. Remove from heat and stir cheese into pumpkin béchamel sauce until smooth.
    Pumpkin and milk added to a roux to make the sauce for pumpkin mac and cheese.
    Cheese added into a sauce to make a béchamel for pumpkin mac and cheese recipe.
    1. Add pasta to pumpkin cheese sauce.
    2. Fold together until fully incorporated.
    Tossing cooked fusilli pasta into a pot full of pumpkin thyme mac and cheese sauce.
    A close up on pumpkin mac and cheese in a pot with a wooden spoon.
    1. Top each serving with toasted panko and serve immediately.
    A bowl of Pumpkin Mac and Cheese with a fork spearing some pasta.

    Tools You Will Need

    • knife
    • cutting board
    • dry measuring cups
    • liquid measuring cup
    • measuring spoons
    • colander
    • whisk
    • wooden spoon
    • pasta pot
    • saucepan

    Best Types of Pasta to Use for Pumpkin Mac and Cheese

    Raw and dried fusilli pasta spread out on a surface.

    We use fusilli for this pumpkin thyme mac and cheese because we love how the pasta holds onto the sauce so well. You can use another shaped pasta for this dish if you’re not a fan of fusilli or you don’t have it on hand.

    Other great pasta shapes to use for this dish are standard elbow macaroni, cavatappi, small or medium shells, and bow tie.

    Pumpkin Mac and Cheese served into two bowls with a fork in one.

    Make Ahead and Freezing Instructions

    Make Ahead

    The pasta can be boiled up to 5 days ahead of time. When ready to use, stir into hot cheese sauce and place over low heat until pasta warms through.

    Freezing

    While we think this dish is better when made fresh, you can freeze this dish for up to 3 months, in an airtight container. We recommend keeping the pasta and cheese sauce separate when freezing.

    When ready to use, add frozen pasta to boiling water for 1 minute or until it has thawed and just heated through. Drain and set aside. Slightly thaw cheese sauce and pour into a saucepan. Heat over medium-low heat, stirring frequently. In a small bowl whisk 1 tablespoon cornstarch with 1 1/2 tablespoons milk. Once cheese sauce is simmering, whisk cornstarch slurring into sauce and continue to simmer until thickened. Season with salt and pepper and stir pasta into sauce.

    Can This Pumpkin Mac and Cheese Be Baked?

    Yes! Lightly grease a 8″x 8″ baking dish and add mac and cheese. Sprinkle top with more shredded cheese, thyme and breadcrumbs. Bake dish for 10 minutes at 400˚F, until cheese on top has melted and slightly browned.

    Two bowls of Pumpkin Mac and Cheese, and one with a fork in some of the pasta.

    Variations

    • You can add a couple small pinches of ground cinnamon, clove and nutmeg into the milk and pumpkin puree, if you want a ‘pumpkin spice’ flavor added to the mac and cheese.
    • As we mentioned earlier, almost any shaped pasta will work for this dish. Fusilli is our favorite because of how well the spirals hold onto the sauce.
    • We love the combination of pumpkin and thyme, but you can swap the thyme out for some minced sage, which is also delicious. Thinly sliced chives also work as a great alternative in this recipe!

    We love this super creamy and cozy recipe for pumpkin mac and cheese. It’s also so simple to make too, which makes it a perfect weeknight meal or a quick and easy side dish to add to a larger meal.

    A close up on a bowl of pumpkin mac and cheese.

    More Delicious Pumpkin Recipes You Will Love

    • Pumpkin risotto with seared scallops.
      Pumpkin Risotto with Seared Scallops
    • Baked pumpkin cake doughnuts with maple glaze and toasted coconut.
      Baked Pumpkin Donuts
    • Creamy Pumpkin Soup recipe in a bowl with a spoon in it and parmesan crisps next to it, part of our Thanksgiving appetizers.
      Creamy Pumpkin Soup
    • Pumpkin pie with a chocolate crust with a slice taken out.
      Pumpkin Pie Recipe (with a Chocolate Crust)

    More Delicious Mac and Cheese Recipes You Will Love

    • Taleggio mac and cheese topped with buttery crackers with a spoon.
      Taleggio Mac and Cheese Topped with Buttery Crackers
    • A close up of cauliflower mac and cheese with a spoon.
      Cauliflower “Mac” and Cheese Recipe
    • A close up of creamy baked carbonara mac and cheese.
      Creamy Baked Carbonara Mac and Cheese
    • Stovetop mac and cheese in a pot with a wooden spoon in it.
      Stovetop Mac and Cheese

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    Close up on a bowl of pumpkin mac and cheese.

    Pumpkin Mac and Cheese

    5 from 45 votes
    PRINT RECIPE Pin Recipe
    A delicious and creamy Pumpkin Mac and Cheese that's perfect for fall and winter. The yummy cheese sauce is super creamy and gooey. Make it in under 30 minutes for a simple weeknight meal!
    RECIPE BY Teri & Jenny
    Prep Time: 5 mins
    Cook Time: 17 mins
    Total Time: 22 mins
    Servings: 4

      INGREDIENTS  

    • 1 1/2 cups milk
    • 1 cup pumpkin puree
    • 12 ounces fusilli pasta can substitute other shaped pasta
    • 3 tablespoons unsalted butter
    • 3 1/2 tablespoons all purpose flour
    • 1 ½ tablespoons minced thyme
    • 4 ounces shredded sharp cheddar cheese
    • 2 ounces shredded gouda
    • 1/2 cup toasted panko
    • salt and pepper to taste

      INSTRUCTIONS  

    • Stir together milk and pumpkin puree.
    • Fill a large pot with water and bring to a boil. Once the water comes to a boil add a generous amount of salt (2½ – 3 tablespoons) and then the pasta. Boil pasta for 8 to 10 minutes or until al dente, stirring occasionally. Drain pasta and set aside.
    • Melt butter over medium heat in a medium saucepan. Sprinkle flour over melted butter and whisk together. Allow mixture to cook for 2 to 3 minutes. Stir in thyme.
    • Whisk pumpkin-milk mixture into flour mixture and continue to whisk until fully incorporated. Allow mixture to simmer until thick enough to coat the back of a wooden spoon, 3 to 4 minutes. Season with salt and pepper.
    • Remove from heat and stir cheese into the béchamel sauce, in small handfuls, and stir until cheese just melts before adding more cheese.
    • Reduce heat to low and gently stir pasta into the sauce, ½ cup at a time until all of the pasta has been added and is fully coasted in sauce. Adjust seasonings.
    • Serve Pumpkin Mac and Cheese into bowls and top with fresh thyme and toasted panko.

      NOTES  

    • Freeze Ahead: While we think this dish is better when made fresh, you can freeze this dish for up to 3 months, in an airtight container. We recommend keeping the pasta and cheese sauce separate when freezing.

      When ready to use, add frozen pasta to boiling water for 1 minute or until it has thawed and just heated through. Drain and set aside. Slightly thaw cheese sauce and pour into a saucepan. Heat over medium-low heat, stirring frequently. In a small bowl whisk 1 tablespoon cornstarch with 1 1/2 tablespoons milk. Once cheese sauce is simmering, whisk cornstarch slurring into sauce and continue to simmer until thickened. Season with salt and pepper and stir pasta into sauce.
     
    • To Make Toasted Panko: Pour panko into a small skillet and place over medium-low heat. Cook panko until lightly toasted, 4 to 5 minutes, stirring frequently to prevent burning and evenly toast. 
    Calories: 688kcal Carbohydrates: 85g Protein: 27g Fat: 27g Saturated Fat: 16g Cholesterol: 78mg Sodium: 396mg Potassium: 512mg Fiber: 5g Sugar: 10g Vitamin A: 10432IU Vitamin C: 7mg Calcium: 468mg Iron: 3mg
    CUISINE: Amercian
    KEYWORD: pumpkin mac and cheese, stovetop mac and cheese
    COURSE: dinner, lunch, Main Course, Side Dish
    DIET : Vegetarian

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    • Creamy Pumpkin Soup recipe in a bowl with a spoon in it and parmesan crisps next to it, part of our Thanksgiving appetizers.Creamy Pumpkin Soup
    • Pumpkin risotto with seared scallops.Pumpkin Risotto with Seared Scallops

    October 18, 2022 / 57 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Yaki Udon
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    Reader Interactions

    October 18, 2022 / 57 Comments

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    1. Ariana

      October 18, 2012 at 5:12 pm

      Can this recipe be made a day in advance and re-heated?

      Reply
      • Jenny Park

        October 18, 2012 at 8:34 pm

        Unfortunately it really doesn’t hold very well…UNLESS you bake it!

        Reply
        • Dara

          November 17, 2012 at 6:47 am

          If I were to bake this a day in advance for a group of 15, how would you recommend I go about doing so? How long should I bake for?

          Reply
          • Jenny Park

            November 17, 2012 at 9:13 am

            I would recommend setting everything into a baking dish and covering it with foil the night before and baking it in the morning at 375F for about 20-25 minutes uncovered.

            Reply
            • Dara

              November 17, 2012 at 11:53 am

              Perfect, thanks!!

    2. Liondragoncustom

      October 17, 2012 at 1:32 am

      I should have read this post earlier. Actually I took last week some photos where I tried to get this kind of mood.

      Reply
    3. Rachel Cooks

      October 16, 2012 at 6:02 am

      I could stare at your beautiful photos all day–but I think I NEED to get in the kitchen and make this pasta–YUM!

      Reply
    4. kita

      October 14, 2012 at 5:18 pm

      I love mini pasta, but my picky boyfriend hates it… of course, he hates pumpkin too… this sounds like the perfect ‘me’ meal!

      Reply
    5. Cher-Cher

      October 14, 2012 at 4:00 pm

      5 stars
      Wow, made this today for my family! It was so delicious!! I had two bowls! lol! thanks for sharing this, it made me feel like I was eating Fall, like it tasted like Fall! :D

      Reply
    6. Fabulish

      October 14, 2012 at 12:50 pm

      5 stars
      What a great twist on Mac and Cheese! This dish is perfect for this time of year-need to try it.

      Reply
    7. emily@totesdelishy

      October 14, 2012 at 10:57 am

      This looks unbelievably creamy, and I love that you don’t have to bake it – gets me eating sooner!

      Reply
    8. Shut Up & Cook

      October 13, 2012 at 10:36 am

      5 stars
      Fall is arrived, to be sure, and how right you are to embrace it rather than fight it.

      Last night we did board games and martinis with friends seated by the fire. A milk braised pork shoulder, smashed potatoes, kale gratin, and roasted beets accompanied us.

      The only thing missing was a pumpkin Mac and Cheese!!

      Reply
    9. Tressa

      October 13, 2012 at 7:29 am

      This looks scrumptious! I’ll need to try this. Looks like amazing comfort food. I like the incorporation of Gouda too.

      Reply
    10. Liondragoncustom

      October 12, 2012 at 8:14 pm

      It’s really a good snacks for me!Love your bolg!

      Reply
    11. Irene

      October 12, 2012 at 6:42 pm

      Is there some sort of clever trick in tossing the cheese in lemon juice? I’m fascinated!

      Reply
      • Jenny Park

        October 13, 2012 at 2:31 pm

        The acidity in lemon juice prevents the cheese [sauce] from becoming too stringy…you could also sprinkle a small amount of white wine over the cheese instead of lemon juice. Enjoy!

        Reply
    12. britainknee

      October 12, 2012 at 3:34 pm

      Love the cheeses you used- you can’t go wrong with extra sharp cheddar and smoked gouda, and I bet they went amazingly well with the pumpkin, nutmeg, and thyme. Definitely want to make this!

      Reply
    13. Diane, A Broad

      October 12, 2012 at 2:26 pm

      Those are some of my favorite cheese varieties! I was wondering how this mac and cheese would still taste cheesy with the pumpkin puree in it, but with those flavors I get it.

      Reply
    14. Jade Sheldon

      October 12, 2012 at 2:10 pm

      If that isn’t fall on a plate, I don’t know what is…

      Reply
    15. addie | culicurious

      October 12, 2012 at 1:45 pm

      Yum, this looks great. I’ve been kicking around an idea for pumpkin mac n cheese too ;)

      Reply
    16. Yelle

      October 12, 2012 at 12:48 pm

      Amazing combination! I adore the additional of thyme. I bet it tastes as good as it sounds!

      Reply
    17. Julia

      October 12, 2012 at 12:28 pm

      pumpkin, noodles and cheese = delightful!

      Reply
    18. Averie @ Averie Cooks

      October 12, 2012 at 10:50 am

      Gorgeous mac ‘n cheese! I love how light and bright and cheery (and cheesy!) it looks!

      Reply
    19. Bev @ Bev Cooks

      October 12, 2012 at 10:47 am

      I wonder if I could wear this as a robe.

      Reply
      • Debra

        October 12, 2012 at 11:01 am

        Bwahahahaha! *serious note* I am very willing to try the robe experiment and report back.

        Reply
    20. Katrina @ Warm Vanilla Sugar

      October 12, 2012 at 10:21 am

      This sounds so freaking delicious! Love the thyme in there!

      Reply
    21. Katie @ Blonde Ambition

      October 12, 2012 at 10:03 am

      I love that you used mini fusilli! Plus, the sharp & extra sharp cheddars sound sooo good :)

      Reply
    22. Georgie

      October 12, 2012 at 9:57 am

      I’ve been looking for a good Pumpkin Mac n’ Cheese recipe and this one sounds amazing! I will be trying it out for a Potluck tomorrow evening. Will give feedback :)

      Reply
    23. Tiffany

      October 12, 2012 at 9:56 am

      I love butternut squash AND mac-n-cheese, so this is PERFECT. LOVE IT!

      Reply
    24. Megan

      October 12, 2012 at 9:52 am

      This looks awesome. And I love that there’s gouda up in here.

      Reply
    25. ginger & honey

      October 12, 2012 at 9:50 am

      first morning of super cold! woke up to Ginger in gloves, scarf & hat. this sounds delicious, smoked goooouda

      Reply
    Newer Comments »

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