Pumpkin Macaroni and Cheese

Name: Pumpkin Macaroni and Cheese
Prep time: 5 min
Cook time: 20 min
Total time: 30 min
Ingredients: 16 ounces shell pasta ((uncooked)*); 4 Tablespoons salted butter; ½ cup onion ((finely diced)); 1 teaspoon minced garlic; 2 Tablespoons all-purpose flour; ½ teaspoon sea salt ((or more to taste)); 15 ounces pumpkin puree; 2 cups whole milk; 12 ounces cheddar cheese ((3 cups, or gouda))

By Laura

Posted Oct 26, 2025

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This pumpkin macaroni and cheese recipe is creamy, cheesy, and made on the stovetop with real pumpkin! Pumpkin mac and cheese is a quick and easy dinner ready in 30 minutes, and my kids can’t even tell there’s a sneaky veggie in the sauce!

Overhead view of creamy pumpkin macaroni and cheese made with shell pasta sprinkled with black pepper and garnished with fresh sage leaves in a speckled ceramic bowl, with shredded cheese and mini pumpkins in the background.

Mac and cheese is just the best – it’s quick, easy and filling and everyone in my family loves it – which means no wondering if the kids will eat their dinner when it’s on the menu.

Well, this pumpkin macaroni and cheese is a delicious way to sneak some veggies into everyone’s favorite cheesy dish (also try my butternut squash mac and cheese and vegetable mac and cheese).

My kids can’t even tell there is a special ingredient in our meal when I make this pumpkin mac and cheese, because it blends right in and just adds to the creaminess of the cheese sauce.

This pumpkin macaroni and cheese recipe is easy to make in under 30 minutes and it uses real pumpkin (from a can so it’s easy), so it’s a perfect meal for busy weeknights.

close-up of creamy pumpkin macaroni and cheese made with shell pasta sprinkled with black pepper and garnished with fresh sage leaves in a speckled ceramic bowl, with shredded cheese, a fork and a mini pumpkin in the background.

Pumpkin Mac and Cheese: Ingredients & Substitutions

overhead photo of the ingredients for this pumpkin mac and cheese recipe in bowls and labeled like cheese, pasta, flour, pumpkin puree, hole milk, minced garlic, salted butter and onion

Pasta. Any pasta variety works well in this recipe. Some suggestions include shells, wagon wheel pasta, elbow macaroni, bowties, rotini, etc. You can also use gluten-free pasta, whole wheat macaroni, chickpea pasta, etc. etc.
Pumpkin Puree. use canned puree or make your own homemade pumpkin puree.
Salted Butter. There really isn’t a substitute for butter in this recipe. However unsalted butter works well.
All-Purpose Flour. There are a few substitutions that work well for the flour including corn starch, tapioca starch/flour, and all-purpose gluten-free flour.
Whole Milk. I suggest dairy with fat in it like whole milk, heavy cream and half and half for the best results.
Cheese. use your favorite – my top suggestions are cheddar and gouda.
Minced garlic. you can substitute ½ teaspoon garlic powder for the minced garlic, or omit if you’d prefer.
Onion. ½ teaspoon onion powder is a good substitute for real onion.

How to Make Pumpkin Macaroni & Cheese

Just like every recipe here at JFS, I’ll walk through all the steps with you in photos with extra tips along the way. You can also watch the video for further guidance.

Begin by cooking the pasta in salted water in a large pot. Once it’s done, drain in a colander but do not rinse.

cooked shell pasta in a pot with water and a spoon holding some noodles over the pot to be used to make pumpkin mac and cheese

cooked shell pasta in a white colander with metal handle to be used to make pumpkin mac and cheese

While the pasta is cooking, cook the butter, onion and garlic in a 5-quart saucepan or Dutch oven, over medium-high heat until the onion is soft (about 3-5 minutes).

onion, minced garlic and butter in a white pot before cooking to make pumpkin mac and cheese

onion, minced garlic and butter in a white pot after butter has melted to make pumpkin mac and cheese

Then, add the flour and salt and whisk to combine. Cook for 1-2 minutes or until the mixture starts to lightly brown.

flour and salt added to the melted butter and onion mixture in a white pot to make pumpkin macaroni and cheese

a whisk whisking flour and salt in to the melted butter and onion mixture in a white pot to make pumpkin macaroni and cheese

Once the butter/flour mixture is lightly browned, whisk in the pumpkin and milk.

pumpkin and whole milk added to the flour butter onion mixture in a white pot before stirring

making pumpkin macaroni and cheese sauce in a white pan, a hand has whisked in the pumpkin with a silver whisk

Cook until the sauce begins to thicken, stirring often.

a hand holding a whisk in pumpkin mac and cheese sauce in a white pot to show that it has thickened.

Once the sauce has slightly thickened, whisk in the cheese until melted.

cheese added to the pumpkin mac and cheese sauce in a white pot before stirring

cheesy pumpkin macaroni and cheese sauce being whisked in a white pot with a silver whisk

Add the cooked pasta to the sauce in the pot.

cook shell pasta added to the pumpkin mac and cheese sauce before mixing

Then stir until the sauce evenly coats all the noodles.

cook shell pasta added to the pumpkin mac and cheese sauce halfway through mixing

final pumpkin macaroni and cheese stirred with a wooden spoon in a white pot

Let the pumpkin macaroni and cheese sit for 5 minutes uncovered on the warm burner. This allows the sauce to further thicken as the pasta absorbs the cheese sauce.

close-up of creamy pumpkin mac and cheese made with shell pasta in a pot with a metal spoon

Serve

Give it one more final stir and serve it warm. You can garnish with extra cheese, freshly ground black pepper, salt, chopped fresh herbs like sage, etc.

We love serving this pumpkin mac and cheese with a delicious salad or a cooked veggie (like roasted broccoli or bacon Brussels sprouts) and consider that a complete meal.

Or, you can serve it alongside your favorite dinner recipes like meatloaf, buttermilk chicken, or turkey meatloaf.

pumpkin macaroni and cheese made with shell pasta sprinkled with black pepper and garnished with fresh sage leaves in a speckled ceramic bowl, with shredded cheese, a fork and a mini pumpkin in the background.

Store/Freeze

Store leftover pumpkin macaroni and cheese in an airtight container in the refrigerator for 3-5 days or in the freezer for up to 2 months.

Reheat on the stovetop or in the microwave. You might need to add a splash of milk as you reheat it.

up close photo of a fork taking a bite of pumpkin macaroni and cheese made with shell pasta garnished with black pepper and sage leaves

Pumpkin Mac and Cheese Recipe FAQS

Can you taste the pumpkin in pumpkin mac and cheese?

No, in this recipe you cannot taste the pumpkin at all! It just makes the sauce extra creamy.

What kind of cheese goes best with pumpkin?

I personally think the best two cheese options are medium to sharp cheddar or gouda.

How do I make pumpkin mac and cheese gluten-free?

Use gluten-free all-purpose flour in the sauce and your favorite gluten-free pasta.

Can I add mix-ins like bacon, spinach, etc?

Yes, you can add your favorite mix-ins to make this recipe your own.

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