This creamy pumpkin mac and cheese combines all the cheesy comfort you love with a secret ingredient that adds extra nutrition and richness… pumpkin puree! Ready in under 20 minutes, this skillet mac and cheese has just a hint of pumpkin flavor that makes it feel special without being overwhelming. Plus, you get all the fiber, vitamins, and antioxidants that pumpkin brings to the table.
Having developed over 50 main dish recipes for this website, with more than 20 being quick “30-minute meals,” I know how important it is to create something exciting and delicious that still fits into busy schedules. This pumpkin version uses a simple roux technique that ensures no lumps while the pumpkin puree adds natural creaminess that makes the sauce extra luxurious. I’ve tested different cheese combinations to find the blend that complements the subtle pumpkin flavor perfectly.
What I love most about this recipe is how it sneaks extra nutrition into a comfort food classic without sacrificing any of the indulgent taste. The pumpkin is barely detectable flavor-wise, but it adds beautiful color and makes the sauce incredibly rich and satisfying. Whether you’re looking for a cozy fall dinner or just want to mix up your usual mac and cheese routine, this version delivers all the comfort with a little extra goodness.
If you’re loving this savory pumpkin pasta, you’ve got to try our Creamy Pumpkin Pasta with Boursin Cheese too. Our apple and sausage stuffed acorn squash and apple grilled cheese sandwiches are also packed with fall flavor deliciousness!
Jump to:
- Why You’ll Love this Skillet Mac and Cheese with Pumpkin
- Ingredients Needed
- How to Make Pumpkin Macaroni and Cheese
- Recipe Variations and Substitutions
- Storage and Reheating
- Helpful Equipment
- Pumpkin Mac n’ Cheese Recipe FAQs
- Love This Recipe? Try One of These Easy Pasta Recipes Next!
- Pumpkin Mac and Cheese
Why You’ll Love this Skillet Mac and Cheese with Pumpkin
Ready in Under 20 Minutes. Perfect for busy weeknights when you want homemade mac and cheese without the long wait.
Sneaky Nutrition Boost. The pumpkin puree adds fiber, vitamins, and antioxidants while making the sauce extra creamy. AND you can barely taste it.
Restaurant-Quality Cheese Sauce. Using a proper roux technique creates the smoothest, creamiest sauce that coats every piece of pasta perfectly.
Customizable and Flexible. Works with any pasta shape you have on hand and you can easily swap in your favorite cheese combinations.
Ingredients Needed
- Water. Used for cooking the pasta.
- Whole Wheat Rotini. The spiral shape holds onto the creamy pumpkin cheese sauce perfectly. Whole wheat adds extra fiber and nutrition compared to regular pasta. Alternative pasta choices are noted in the “Pasta Options for Pumpkin Mac and Cheese” section below.
- Salted Butter. Creates the base for the roux that thickens the cheese sauce and prevents lumps. The salt also enhances the other flavors in the dish.
- All-Purpose Flour. Combined with the butter to make our roux that thickens the sauce and creates the perfect, creamy consistency.
- Canned Pumpkin Puree. The secret ingredient that adds natural creaminess, beautiful color, and extra nutrition with just a subtle pumpkin flavor. Make sure to use plain pumpkin puree, not pumpkin pie filling. You can also use homemade pumpkin puree if you make your own.
- Milk of Choice. Helps create the smooth, creamy base for the cheese sauce and balances the richness of the butter and cheese.
- Cheese. The star of any mac and cheese that provides rich, savory flavor and creamy, melty texture. A mix of different cheeses creates more complex, interesting taste.
- Paprika & Ground Pepper. Add warmth, color, and subtle spice that complement both the cheese and pumpkin flavors perfectly.
- Ritz or Club Crackers. Provide a buttery, crunchy topping that adds texture contrast to the creamy pasta underneath.
See recipe card below for a full list of ingredients and measurements.
Pasta Options for Pumpkin Mac and Cheese
You have several options for the type of pasta to use in this creamy vegetarian pasta recipe:
- Whole Wheat Pasta – this is the pasta I’ve chosen to use in this recipe because I try to incorporate more whole grains into my diet. Whole wheat pasta is also higher in fiber, higher in protein, and higher in vitamins and minerals than enriched pasta.
- Regular Pasta – not into whole grain pasta? No worries! Select your favorite standard pasta and enjoy.
- Gluten Free Pasta – selecting a gluten free pasta is a great option if you’re serving this dish to someone with celiac disease.
- Chickpea or Lentil Pasta – there are more and more plant-based pastas on the market these days. Selecting a lentil or chickpea pasta can be a great way to add more plant-based protein and fiber to your diet!
There are also several shapes of pasta that work well in this recipe. I recommend choosing one of the following:
- Rotini – this is the shape I’ve chosen for this skillet mac and cheese with pumpkin
- Elbows – this is the classic macaroni shape
- Small or Medium Shells
- Fusilli
- Rotini
- Penne
- Farfalle (aka Bowtie)
Not seeing your favorite pasta shape on this list? You can still give it a try! Just make sure to review the cooking time recommended on your pasta’s packaging to ensure you do not overcook it.
How to Make Pumpkin Macaroni and Cheese
Cook the pasta per package instructions.
While the water boils for your pasta, toast the cracker crumb topping. Crush the buttery crackers and toast in a small pan over medium heat for 2-4 minutes, until just aromatic and starting to brown (keep a close eye on them, they can go from nothing to burned pretty fast if you’re not paying attention). Set aside for serving.
While the pasta cooks, make the roux by melting the butter in a large high-rimmed skillet over medium heat.
Once the butter is melted, whisk in the flour and mix continuously until a light slurry forms (1-2 minutes).
Make the pumpkin sauce. Add the pumpkin puree to the roux and whisk to combine.
Slowly add in the milk, whisking continuously to combine. Once well mixed, allow to simmer for 3-5 minutes to thicken, stirring occasionally.
Once thickened enough to leave a coating on your stirring spoon, add in the shredded cheeses, pepper, and paprika and stir to incorporate and melt.
Add the cooked pasta. When the sauce is ready, add the cooked and drained pasta to the sauce.
Stir to combine, making sure all the pasta is well coated.
Serve immediately, topped with toasted cracker crumbs if desired.
Recipe Variations and Substitutions
- Try different cheeses: I use a mix of cheddar gruyere, rosemary gouda, and parmesan, but you can easily substitute based on what’s available. Great combinations include sharp cheddar with gouda, sharp cheddar with gruyere, or just all sharp cheddar for cheese lovers. If you skip the rosemary gouda, try adding a tablespoon of dried rosemary since it pairs beautifully with pumpkin. Here are some ratio ideas:
- 2oz sharp cheddar, 2 oz gruyere, and 4 oz rosemary gouda (this would be very similar to the cheese I have used)
- 4oz sharp cheddar cheese, 4 oz gouda
- 4oz sharp cheddar cheese, 4 oz gruyere
- 8oz sharp cheddar cheese (for the cheddar lover!)
- Cracker Topping Alternatives: Instead of Ritz or Club crackers, you can toast breadcrumbs or panko with a little butter or olive oil, or skip the topping entirely if you prefer.
- Adding herbs: Rosemary and pumpkin are a perfect match, but sage would also be delicious in this recipe if you want to try something different.
Possible Dietary Restrictions?
This stovetop mac and cheese with pumpkin is vegetarian as written, and can be modified to be gluten free with a few substitutions.
- Make this into a gluten free pumpkin mac and cheese recipe by swapping out a few recipe items. First, select the gluten free pasta of your choice. Next, replace the flour in the roux. Common substitutes for flour in roux are cornstarch or arrowroot powder, and it is recommended to mix either with water prior to create a ‘slurry’ before adding it to your pan to make your roux. And lastly, use a buttery gluten free cracker for your topping.
Because this specific pasta recipe relies on butter, milk, and cheese for the sauce, I am not outlining ways to make this vegan or dairy free as it would be a completely different recipe. If you are well-versed in dairy-free substitutions, you are more than welcome to try to modify.
Storage and Reheating
Store fully cooled leftover pumpkin mac and cheese in an airtight container (or tightly covered) in the refrigerator for up to 2 days.
When ready to enjoy, add a splash of milk when reheating to restore the creamy consistency.
Helpful Equipment
Pumpkin Mac n’ Cheese Recipe FAQs
A roux is a mixture of equal parts flour and fat (like butter or oil) that’s cooked together to thicken sauces. It also helps prevent lumps, creating smooth, creamy sauces.
This pumpkin mac and cheese is best enjoyed fresh since the creamy sauce can thicken and the pasta can absorb moisture when stored. However, you can prep some components ahead like toasting the cracker crumbs and storing them in an airtight container, or grating your cheeses in advance.
If you do need to make the full dish ahead, allow the pasta to fully cool before placing it into airtight container (or cover it tightly) in the refrigerator for up to 2 days.
Yes, you can definitely use fresh pumpkin puree instead of canned! You’ll need about 15oz (roughly 1¾ Cups – 2 Cups) of fresh pumpkin puree to replace the canned version. Just make sure your fresh puree has a similar consistency to canned (not too watery or the sauce won’t thicken properly). Canned pumpkin is convenient and consistent, but fresh works great if you have it on hand.
Love This Recipe? Try One of These Easy Pasta Recipes Next!
Pumpkin Mac and Cheese
Ingredients
- water to cook pasta
- 16 ounces whole wheat rotini*
- 3 Tablespoons salted butter
- 3 Tablespoons all-purpose flour
- 1 , 15oz can pumpkin puree (NOT pumpkin pie filling)
- 3 Cups milk (2% or whole dairy milk recommended)
- 4 ounces rosemary gouda cheese, shredded*
- 4 ounces cheddar gruyere cheese, shredded*
- ¼ Cup shredded parmesan cheese
- ½ teaspoon paprika
- ¼ teaspoon ground black pepper + more for serving if desired
- 10-12 Ritz crackers, crushed
Instructions
- Cook the pasta per package instructions.water to cook pasta16 ounces whole wheat rotini*
- While the water boils for your pasta, toast the cracker crumb topping. Crush the buttery crackers and toast in a small pan over medium heat for 2-4 minutes, until just aromatic and starting to brown (keep a close eye on them, they can go from nothing to burned pretty fast if you’re not paying attention). Set aside for serving.10-12 Ritz crackers, crushed
- While the pasta cooks, make the roux by melting the butter in a large high-rimmed skillet over medium heat. Once melted, whisk in the flour and mix continuously until a light slurry forms (1-2 minutes).3 Tablespoons salted butter3 Tablespoons all-purpose flour
- Add in the pumpkin puree and whisk to combine. Slowly add in the milk, whisk continuously to combine. Once well mixed, allow to simmer for 3-5 minutes to thicken, stirring occasionally.1 , 15oz can pumpkin puree3 Cups milk
- Once thickened enough to leave a coating on your stirring spoon, add in the shredded cheeses, pepper, and paprika and stir to incorporate and melt.4 ounces rosemary gouda cheese, shredded*4 ounces cheddar gruyere cheese, shredded*¼ Cup shredded parmesan cheese½ teaspoon paprika¼ teaspoon ground black pepper + more for serving if desired
- When the sauce is ready, add the cooked and drained pasta to the sauce and stir to combine.
- Serve and top with toasted cracker crumbs and enjoy!
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