This is cozy food at its best. Creamy, cheesy, and full of warm fall flavors—this pumpkin mac and cheese is made in just one pot, right on the stove. No baking, no mess, just comfort in a bowl.
It’s got the richness of cheese, the creaminess of pumpkin, and a hint of spice to tie it all together.
I’ve made this recipe so many times for weeknight dinners, and it always hits the spot.
Why I Love This Recipe
I started making this one fall when I had leftover canned pumpkin from pie baking, and it quickly became a regular dinner. It’s simple, fast, and has just enough of a twist to feel special.
- All made in one pot—less cleanup!
- Ready in under 30 minutes
- Perfect balance of creamy cheese and savory pumpkin
- Pantry-friendly ingredients
- Ultra comforting without being heavy
Servings & Cook Time
Servings: 4
Total Time: 25 minutes
Macros (per serving)
- Calories: 465
- Protein: 18g
- Carbs: 53g
- Fat: 20g
- Fiber: 3g
Why This Recipe Works (Quick Science)
Pumpkin puree acts as a creamy base and also helps emulsify the cheese sauce, so it stays smooth instead of separating. The starch released from the pasta as it cooks in the milk helps thicken everything naturally—no roux needed. Plus, sharp cheddar balances the sweetness of the pumpkin.
Common Mistakes
- Using pre-shredded cheese – It doesn’t melt as smoothly. Shred it fresh.
- Boiling the milk too hard – Keep it at a gentle simmer to prevent curdling.
- Not stirring enough – The pasta can stick to the bottom if you walk away too long.
- Adding cheese when the pot is too hot – It’ll clump or get grainy. Let it cool slightly first.
What to Serve With
- Roasted broccoli or green beans
- A crisp apple salad
- Garlic bread
- Grilled sausage or rotisserie chicken on the side
FAQ
Can I use a different cheese?
Yes! Gouda, Monterey Jack, or mozzarella work well too.
Does it taste like pumpkin?
Not strongly—it adds creaminess and a light earthy note.
Can I make it dairy-free?
You can use plant-based milk and vegan cheese, but flavor and texture will change.
Can I double the recipe?
Absolutely. Use a bigger pot and stir often to prevent sticking.
Can I freeze it?
It’s best fresh, but it can be frozen. Reheat slowly with a splash of milk.
What You’ll Need
- 2 cups elbow macaroni (uncooked)
- 2 cups whole milk
- 1 cup pumpkin puree (canned, unsweetened)
- 2 cups freshly shredded sharp cheddar cheese
- 2 tablespoons cream cheese
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt (or to taste)
- 1/8 teaspoon black pepper
- Optional: pinch of cayenne or nutmeg
Pro Tips
- Use whole milk for the creamiest texture. Low-fat works, but it won’t be as rich.
- Stir frequently to keep pasta from sticking as it cooks.
- Don’t rush the cheese step—let the pot cool for a minute before adding.
- Taste before serving—sometimes a pinch more salt or mustard makes a big difference.
- Want it even cheesier? Add more shredded cheese on top before serving.
Tools Required
- Large pot or Dutch oven
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Cheese grater (if shredding by hand)
Substitutions & Variations
- Milk: Use oat milk or almond milk for dairy-free
- Cheddar: Try Gruyère, Havarti, or a mix
- Pumpkin: Swap for butternut squash puree
- Mustard: Use yellow or leave it out
- Spice level: Add cayenne for heat or nutmeg for warmth
Make Ahead Tips
You can cook the pasta in the milk and pumpkin ahead of time, then reheat and stir in cheese just before serving. Add a splash of milk when reheating.
Instructions
Step 1: Add Pasta, Milk, and Pumpkin
In a large pot over medium heat, add 2 cups elbow macaroni, 2 cups whole milk, and 1 cup pumpkin puree. Stir together to combine.
Step 2: Simmer and Stir
Let the mixture come to a gentle simmer. Stir often and cook for 10–12 minutes, or until the pasta is tender and the milk has thickened.
Step 3: Remove from Heat
Take the pot off the heat. This helps the cheese melt smoothly without clumping.
Step 4: Add Cheese and Cream Cheese
Stir in 2 cups shredded cheddar cheese and 2 tablespoons cream cheese until melted and creamy.
Step 5: Season It
Add 1 teaspoon Dijon mustard, 1/2 teaspoon garlic powder, 1/4 teaspoon smoked paprika, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and a pinch of cayenne or nutmeg if you like. Stir to combine and taste to adjust seasoning.
Step 6: Serve It Up
Spoon the mac and cheese into bowls and serve hot. Add a little extra cheese or black pepper on top if you want.
Leftovers & Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or on the stove with a splash of milk to loosen it back up. Not ideal for freezing—it can get grainy.
Conclusion
This one pot pumpkin mac and cheese is the kind of cozy, creamy meal you’ll want on repeat all season long. It’s easy, fast, and full of flavor without being fussy. Give it a try, then drop a comment and let me know how it turned out—or ask any questions. I’d love to hear how you made it your own!