There's something about fall that makes me want to combine all my favorite cozy things into one dish. Last October, Emily asked if we could "make mac and cheese taste like Halloween" (her words, not mine), and honestly? That random request turned into one of our most-loved recipes. This baked pumpkin mac and cheese is everything I didn't know I needed – creamy, cheesy, with just enough pumpkin to make it feel seasonal without tasting like dessert.
I've made regular mac and cheese probably a hundred times, but adding pumpkin changes the whole game. The color alone makes it perfect for fall gatherings, and the flavor? It's subtle enough that even pumpkin skeptics (looking at you, Emily's dad) actually went back for seconds. Plus, it comes together in about 45 minutes, which means you can totally pull this off on a Tuesday night.
If you're into cozy fall recipes that don't require a culinary degree, you'll probably also love my old-fashioned baked macaroni and cheese – it's been a family favorite for years!
Jump to:
- Why You'll Love This Pumpkin Mac and Cheese
- What You'll Need For This Baked Pumpkin Mac and Cheese
- How To Make Baked Pumpkin Mac and Cheese
- Storing Your Pumpkin Mac and Cheese
- Tips For The Best Pumpkin Mac and Cheese
- Variations You Can Try With This Recipe
- Frequently Asked Questions About Pumpkin Mac and Cheese
- Recipes You Might Also Like
- Final Thoughts On This Pumpkin Mac and Cheese
- Baked Pumpkin Mac and Cheese
Why You'll Love This Pumpkin Mac and Cheese
- Ready in under an hour – Perfect for busy weeknights or last-minute holiday sides
- Kid-approved – The pumpkin adds nutrition without overpowering the cheesy goodness
- Great for make-ahead meals – Prep it the night before and just pop it in the oven
- Beautiful fall presentation – That orange-golden color looks amazing on any table
- Simple pantry ingredients – Nothing fancy or hard to find here
- Crispy breadcrumb topping – Adds the perfect crunch to creamy pasta
What You'll Need For This Baked Pumpkin Mac and Cheese
Here's what you need to make this fall comfort food (and trust me, these measurements matter):
- 1 pound cellentani/cavatappi pasta (that corkscrew-shaped pasta works best)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- ¾ cup pumpkin puree (NOT pumpkin pie filling – learned that one the hard way)
- 1 ½ cups milk (I use whole milk, but use what you have)
- 2 cups sharp cheddar cheese (shredded, not pre-shredded if possible)
- ¼ teaspoon kosher salt
- ¼ teaspoon ground nutmeg (this is the secret ingredient!)
- ⅓ cup panko breadcrumbs
- 1 tablespoon oil
Quick note about the pasta – cavatappi or cellentani (same thing, different names) has these spirals that grab onto the cheese sauce like nobody's business. But don't stress if you can't find it. Macaroni, rigatoni, or rotini all work great too.
How To Make Baked Pumpkin Mac and Cheese
This process is pretty straightforward, but I'll walk you through it exactly how I make it:
- Preheat your oven to 425°F. Lightly grease a 2 ½ quart baking dish. I use butter for this because it adds a little extra flavor to the edges.
- Get your pasta water going. Fill a large pot with water, bring it to a boil, and add a good amount of salt (the water should taste like the ocean – my cooking teacher used to say that constantly). Add the pasta and cook it to al dente, which is usually about 1 minute less than what the package says. Drain when done.
Making The Pumpkin Cheese Sauce
- While the pasta cooks, whisk together the pumpkin puree and milk in a small bowl. This step keeps the sauce smooth – don't skip it!
- Start your cheese sauce. Place a small saucepan over medium heat and melt the butter. Once it's melted, add the flour and whisk them together for about 30 seconds. This creates what's called a roux, and it's what makes the sauce thick and creamy.
- Slowly pour in the pumpkin-milk mixture. Here's where patience matters – add it a little at a time while whisking constantly. If you dump it all in at once, you'll get lumps (ask me how I know).
- Keep whisking occasionally and let the sauce heat up. You want it hot and steaming but not bubbling or simmering yet. This usually takes 2-3 minutes. The sauce will start to thicken slightly.
Adding The Cheese
- Turn the heat down to low. Add half of the shredded cheddar cheese and slowly whisk it into the sauce until it's completely melted. Then repeat with the second half of the cheese.
- Add the nutmeg and salt. Whisk them in, then remove the pan from heat. The nutmeg is seriously important here – it brings out the pumpkin flavor without making it taste like pie.
Assembling And Baking
- Combine everything in your baking dish. Add both the drained pasta and the cheese sauce to the greased dish. Mix well so every piece of pasta gets coated, then spread everything out evenly.
- Make the breadcrumb topping. In a small bowl, mix the panko breadcrumbs with the oil. This helps them get golden and crispy in the oven. Sprinkle this mixture evenly over the mac and cheese.
- Bake for about 20 minutes until the top turns golden brown and the sauce is bubbling around the edges. The smell will be AMAZING.
Let it sit for about 5 minutes before serving (I know it's hard to wait!). This helps the sauce set up a bit so it's not too runny.
Storing Your Pumpkin Mac and Cheese
This actually keeps pretty well, which is why I sometimes make a double batch.
Store any leftovers covered in the refrigerator for up to 3-4 days. The sauce might thicken up as it sits, which is totally normal.
To reheat single servings, just microwave for 1-2 minutes, stirring halfway through. You might want to add a splash of milk to loosen up the sauce.
For reheating the whole dish, cover it with foil and bake at 350°F for 15-20 minutes until it's heated through. Remove the foil for the last 5 minutes if you want to re-crisp the breadcrumbs.
You can also freeze this! Let it cool completely, then wrap it really well in plastic wrap and foil. It'll keep for up to 2 months. Thaw overnight in the fridge before reheating.
Tips For The Best Pumpkin Mac and Cheese
Don't use pumpkin pie filling. I made this mistake once (grabbed the wrong can), and it was way too sweet. You want plain pumpkin puree with no added sugar or spices.
Shred your own cheese. Pre-shredded cheese has coating on it that prevents clumping, but it also prevents smooth melting. Takes an extra 2 minutes but makes a real difference.
Cook pasta one minute less than package directions. It'll finish cooking in the oven, and you don't want mushy pasta.
Let the sauce get hot before adding cheese. If it's not hot enough, the cheese won't melt smoothly.
What about making this spicier? Add a pinch of cayenne pepper to the cheese sauce. Emily won't touch it when I do this, but I think it's delicious.
Want it extra cheesy? Stir in an additional ½ cup of cheese at the end before baking. Sometimes more cheese is the answer to everything.
Variations You Can Try With This Recipe
I've played around with this recipe quite a bit. Here are some versions that turned out great:
Add crispy bacon – Cook 4-5 strips until crispy, crumble them, and mix into the pasta before baking. This is how my brother-in-law prefers it now.
Try different cheeses – I've used a mix of sharp cheddar and gruyere (fancy!), and it was incredible. Smoked gouda also works if you want a deeper flavor.
Make it lighter – Use 2% milk instead of whole milk, and reduce the butter to 2 tablespoons. It won't be quite as rich, but it's still really good.
Add vegetables – Frozen peas or fresh spinach work great stirred in before baking. I don't tell Emily there's spinach in there, and she's none the wiser.
Use different pasta shapes – Shells, elbows, or penne all work. Just keep the cooking time the same.
If you're looking for more fall pasta dishes, my creamy tuscan chicken pasta with sun-dried tomatoes and spinach is another favorite!
Frequently Asked Questions About Pumpkin Mac and Cheese
Yes! Prepare the dish completely but don't bake it. Cover and refrigerate for up to 24 hours, then bake as directed, adding 5-10 minutes to the baking time since it's cold.
Absolutely! While cavatappi/cellentani works best, you can substitute macaroni, rigatoni, rotini, or any short pasta shape that holds cheese sauce well.
Yes, you can use homemade pumpkin puree. Just make sure it's smooth and well-drained to avoid excess moisture that could make the sauce too thin.
Store covered in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or reheat the whole dish covered with foil at 350°F for 15-20 minutes until warmed through.
Recipes You Might Also Like
If you're into this baked pumpkin mac and cheese, here are some other recipes you should definitely try:
- Pumpkin Custard Pie – Another great way to use that can of pumpkin puree
- Old-Fashioned Baked Macaroni and Cheese – The classic version when you're not feeling seasonal
- Baked Creamed Corn Casserole – Perfect Thanksgiving side dish that pairs great with this
Final Thoughts On This Pumpkin Mac and Cheese
This baked pumpkin mac and cheese has become one of those recipes I make every fall without fail. It's on our Thanksgiving table every year now, and I've brought it to at least three potlucks where people actually asked for the recipe.
The best part? It's impressive enough for holidays but easy enough that I don't stress about making it. The pumpkin adds this subtle sweetness and beautiful color without making it taste like a pumpkin spice latte (which would be weird). And that crispy breadcrumb topping? Total game-changer.
Whether you're looking for a new fall side dish, need something different for Thanksgiving, or just want to switch up your regular mac and cheese routine, give this one a try. Make sure to save this recipe on Pinterest so you can find it when pumpkin season rolls around!
Baked Pumpkin Mac and Cheese
Ingredients
- 1 pound cellentani/cavatappi pasta 16 ounces
- 3 tablespoon unsalted butter
- 3 tablespoons all-purpose flour
- ¾ cup pumpkin puree
- 1 ½ cups milk
- 2 cups sharp cheddar cheese
- ¼ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- ⅓ cup panko bread crumbs
- 1 tablespoon oil
Instructions
- Preheat the oven to 425° F. Lightly grease a 2 ½ quart baking dish (or similar size).
- Bring large pot with water to a boil. Salt the water and add the pasta. Cook to Al dente or about 1 minute less than package instructions. Drain when done cooking.
- While pasta is cooking prepare the cheese sauce. In a small bowl whisk together the pumpkin and milk.
- Place a small saucepan over medium heat. Add butter and melt. Add the flour and whisk together.
- Slowly pour the milk mixture into the saucepan whisking in a little at a time. Whisking occasionally continue to heat the sauce until it is hot and steaming but not yet bubbling/simmering usually about 2 to 3 minutes.
- Turn the heat to low. Add half of the cheese to the saucepan. Slowly whisk into the sauce. Repeat with the second half of the cheese.
- Add the nutmeg and salt to the saucepan and whisk in. Remove the cheese sauce from the heat.
- Transfer the pasta and the cheese sauce to the baking dish. Mix well and evenly distribute in the dish.
- In a small bowl mix together the bread crumbs and oil. Sprinkle the breadcrumbs over the mac and cheese.
- Transfer to the oven and bake about 20 minutes until the top is golden brown.
