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Close up on a bowl of pumpkin mac and cheese.

Pumpkin Mac and Cheese

Teri & Jenny
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!
5 from 33 votes
Prep Time 5 mins
Cook Time 17 mins
Total Time 22 mins
Course dinner, lunch, Main Course, Side Dish
Cuisine Amercian
Servings 4
Calories 688 kcal


  • 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


  • 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.


  • 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.
  • 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: 688kcalCarbohydrates: 85gProtein: 27gFat: 27gSaturated Fat: 16gCholesterol: 78mgSodium: 396mgPotassium: 512mgFiber: 5gSugar: 10gVitamin A: 10432IUVitamin C: 7mgCalcium: 468mgIron: 3mg
Keyword pumpkin mac and cheese, stovetop mac and cheese
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