Creamy Pumpkin Mac and Cheese in Just 30 Minutes

Is there anything more comforting than a big bowl of creamy mac and cheese on a crisp fall evening? I can still picture my grandma stirring a pot of her famous cheese sauce, the smell bubbling up through her tiny Ohio kitchen. She swore by adding a secret ingredient to everything—sometimes it was love, sometimes it was butter (okay, usually it was butter). This pumpkin mac and cheese is my little twist on her classic. The pumpkin purée makes it extra dreamy, like a cozy sweater for your pasta. Trust me, your family won’t even notice the veggies sneaking in there—my kids certainly don’t! And that sage-brown-butter drizzle? Oh, it’s everything. Whenever I make this, it instantly takes me back to those golden afternoons when Grandma would let me sprinkle the cheese into the pot, watching it melt into gooey perfection. Now, it’s the first thing my gang requests when the leaves start to turn.

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Why You’ll Love This Pumpkin Mac and Cheese

Listen, this isn’t just any mac and cheese—it’s like someone wrapped fall in a hug and dumped it into your pasta bowl. Here’s why you’ll be obsessed:

• Creamy dreaminess: That pumpkin purée? It turns the cheese sauce into something silky enough to make you forget all about the boxed stuff.
• Kid-approved magic: My picky eaters gobble this up before realizing it’s got actual vegetables in it. (Shh—our secret!)
• One-pot wonder: Less dishes = more time for cozy sweater weather. Everything comes together in the same pot your pasta cooked in—genius, right?
• Autumn in every bite: Warm sage and nutty brown butter make it taste like Thanksgiving, but without the marathon cooking session.

And when life gets wild? Double the batch for meal planning—it reheats like a dream while you’re juggling work, school, and probably a mountain of laundry.

Ingredients for Pumpkin Mac and Cheese

Here’s everything you’ll need to make the coziest mac and cheese this side of Thanksgiving—all simple stuff you can grab on one grocery run. (And honestly? Half of it’s probably already in your pantry.)

• 8 oz elbow macaroni (or shells if you’re feeling fancy)
• 1 cup pumpkin purée – plain, NOT pie filling (that sugary stuff will wreck your sauce)
• 2 cups shredded cheddar – grab a block and shred it yourself for meltier magic
• 1 cup milk – whole milk makes it richest, but I’ve used almond milk in a pinch
• 2 tbsp butter – salted or unsalted, we’re not picky
• 1 tbsp flour – our roux starter
• 1 tsp ground sage – or fresh if you’ve got it (see notes!)
• 1/2 tsp salt – taste as you go though
• 1/4 tsp black pepper – freshly cracked if you can

Ingredient Notes and Substitutions

No stress if you need to swap things! I’ve made this work with gluten-free pasta (those brown rice elbows hold up great) when my cousin visits—just check labels if you’re doing strict gluten-free meal prep. Out of milk? A splash of half-and-half or even chicken broth works! Dairy-free? Try nutritional yeast instead of cheese (it sounds weird but tastes shockingly good). For the sage: if using fresh, chop 1 tbsp and add it with the pumpkin. Biggest tip? Double-check your pumpkin can—pie filling has spices and sweeteners already mixed in, and we want pure pumpkin purée for this savory dish. Oh, and if you’re feeling extra? A pinch of nutmeg or cayenne takes this to wow-town.

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How to Make Pumpkin Mac and Cheese

Ready to turn that pile of ingredients into the creamiest, dreamiest pumpkin mac and cheese? Follow these simple steps — plus my foolproof tricks for sauce perfection. (And if you want to take it next-level? That sage-brown-butter finish is life-changing!)

Step 1: Cook the Pasta

First things first: boil those noodles! Cook your elbows (or shells, or whatever fun shape you grabbed) in salted water until they’re just shy of al dente — about 1 minute less than the package says. Why? Because they’ll keep cooking in that luscious sauce later. Save 1/2 cup of that starchy pasta water before draining — it’s liquid gold for adjusting your sauce later. Drain the rest and let those noodles hang out while you work your sauce magic.

Step 2: Make the Pumpkin Cheese Sauce

Here’s where the creamy alchemy happens! Melt your butter in the same pot (less dishes, yes please!) over medium heat. Sprinkle in the flour and whisk like crazy for 1 full minute — this cooks out that raw flour taste. Now, slowly stream in the milk while whisking non-stop to avoid lumps. Keep whisking for about 2 minutes until it turns into a smooth, slightly thickened base. Stir in the pumpkin purée, sage, salt, and pepper. Now the fun part: remove the pot from heat and stir in your shredded cheddar a handful at a time, letting each melt completely before adding more. This patience prevents grainy sauce — trust me, it’s worth it.

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Step 3: Combine and Serve

Time for the grand reunion! Dump those cooked noodles back into the cheesy pumpkin goodness and stir everything together. If it looks too thick? That reserved pasta water comes to the rescue — add a splash at a time until it’s perfectly creamy. Taste and adjust salt if needed. Serve immediately with an optional sage-brown-butter drizzle (just melt butter with fresh sage leaves until toasty and pour over the top). Warning: you might hear audible “mmm”s from your dinner crowd!

Tips for the Best Pumpkin Mac and Cheese

After making this pumpkin mac and cheese roughly… oh, a hundred times? Here are my hard-earned secrets for absolute perfection:

• Grate your own darn cheese. Pre-shredded stuff has anti-caking agents that make your sauce grainy. I know it’s annoying, but five minutes with a box grater makes ALL the difference.
• Toast those breadcrumbs! If you’re doing the sage-brown-butter topping, don’t just melt butter—cook it until the milk solids turn golden-brown and smell nutty. Toss with panko and watch your family’s eyes light up.
• A whisper of nutmeg makes the pumpkin pop without tasting like dessert. Think one gentle shake—not your aunt’s eggnog quantity.

Bonus? This reheats beautifully for meal planning—just stir in a splash of milk when warming to bring back that creamy magic. My kids actually argue over who gets the last Tupperware of leftovers!

Serving Suggestions for Pumpkin Mac and Cheese

Okay, let’s talk about turning this pumpkin mac and cheese into a full-blown cozy feast! For the adults? I love pairing it with roasted Brussels sprouts—their crispy caramelized edges cut through all that richness perfectly. Kids more into “green things are sus”? Toss together a simple apple-walnut salad (just greens, sliced apples, and a honey-mustard drizzle). Bonus hack: serve with warm cinnamon-dusted apple slices on the side—my littles think it’s dessert disguised as dinner. And if you’re feeling extra? A crusty baguette for sauce-mopping is non-negotiable in my house!

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Storage and Reheating Instructions

Here’s the good news—this pumpkin mac and cheese keeps like a dream! Store leftovers in an airtight container in the fridge for up to 3 days. For longer saves, freeze portions for 1 month (skip the breadcrumb topping if freezing). When reheating, add a splash of milk or broth and stir frequently—the microwave can turn it into cement if you’re not careful! My trick? Warm it gently on the stovetop while stirring, and it’ll comeback just as creamy as day one.

Pumpkin Mac and Cheese FAQs

Nutritional Information

Okay, let’s talk numbers—but don’t stress! These are rough estimates because, let’s be real, who actually measures that last handful of cheese? (Definitely not me.) Per serving, you’re looking at around 350 calories and 15g of fat, but hey, we’re here for cozy vibes, not math class. Nutrition will vary based on your cheese choices, milk type, and whether you go wild with that brown-butter topping (no judgment). If you’re balancing meals, this pairs great with a simple spinach salad—or just enjoy every creamy bite guilt-free. After all, Grandma always said love isn’t counted in calories!

Pumpkin Mac and Cheese

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A creamy and comforting fall macaroni and cheese with pumpkin purée and sage-brown-butter topping, perfect for family dinners.

• Author: Carla Davis
• Prep Time: 10 min
• Cook Time: 15 min
• Total Time: 25 min
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 8 oz elbow macaroni
• 1 cup pumpkin purée
• 2 cups shredded cheddar cheese
• 1 cup milk
• 2 tbsp butter
• 1 tbsp flour
• 1 tsp ground sage
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Cook macaroni according to package instructions. Drain and set aside.
2. In a saucepan, melt butter over medium heat. Stir in flour to make a roux.
3. Gradually whisk in milk until smooth. Add pumpkin purée, salt, pepper, and sage.
4. Stir in shredded cheese until melted and smooth.
5. Combine cheese sauce with cooked macaroni. Serve warm.

Notes

• For extra flavor, top with crispy sage-brown-butter breadcrumbs.
• Use gluten-free pasta for a gluten-free version.

Nutrition

• Serving Size: 1 cup
• Calories: 350
• Sugar: 5 g
• Sodium: 400 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 3 g
• Protein: 14 g
• Cholesterol: 45 mg