This Pumpkin Mac and Cheese recipe is simple, delicious, and a fun nod to the fall season. You’ll still get all the cheesiness that you love from your classic mac and cheese with some added creaminess from canned pumpkin.

The Best Pumpkin Mac and Cheese

Mac and cheese is a fan favorite over here at The Wooden Skillet and one that we don’t mess with often. But ’tis the season for pumpkin, so after lots of taste testing and adjusting, we made a delicious pumpkin mac and cheese recipe. This one was kid tested and approved, making it the perfect dish to serve to the family this fall.

What You Will Need

• medium shell noodles – Our favorite mac & cheese noodle, but elbow macaroni would work too.
• butter – Adds a rich creaminess.
• all-purpose flour – The base of the roux.
• garlic – A cooking staple that adds warmth and a kick of flavor.
• dairy-free, unsweetened creamer – Feel free to sub with half and half.
• ground black pepper & kosher salt – Helps to enhance all the other flavors.
• sharp cheddar cheese – For the meltiest and creamiest mac and cheese.
• pumpkin pureé – You’d think this would change the flavor, but it just makes the mac and cheese more rich and creamy.
• dried sage – Adds a subtle flavor of mint and lemon.
• dijon mustard – The perfect ingredient to add some subtle tang and flavor.
• panko breadcrumbs – Helps to add a nice crunch to each bite!
• garnish: chopped fresh parsley or sage – For when you’re feeling fancy.

How To Make Pumpkin Mac And Cheese

Start by preheating the oven to 350 degrees F. Then heat up a large pot of water for your noodles. While you wait for it to come to a boil, gather and measure out your ingredients. Then cook your noodles to al dente as instructed on their packaging. Once cooked, scoop up a cup of pasta water before draining your noodles.

To make your cream sauce, start by making a roux by melting butter in a large cast iron skillet followed by the garlic. Move it around the skillet until fragrant and then whisk in the flour and gradually add in the creamer, whisking continually. Then add in the dijon, dried sage, and salt and pepper and whisk until combined.

Now add in the canned pumpkin and whisk to combine. Add in a few splashes of your reserved pasta water to thin the sauce out as needed. Once you’ve reached your desired consistency, add in 2 cups of the shredded cheese and whisk to combine to create a cheesy sauce.

Carefully pour in your cooked noodles and mix them in so that they’re all coated with the cheesy pumpkin sauce. Now top the mac and cheese with the remaining shredded cheese and sprinkle on some bread crumbs. Then put the whole skillet in your preheated oven for 10 minutes.

Remove the skillet from the oven when the bread crumbs are golden brown and the whole dish is warmed through. Sprinkle with some fresh parsley if you’re feeling fancy and dig in!

What Goes Great With Macaroni And Cheese

Pumpkin mac & cheese can be served on it’s own for an easy weeknight dinner, or alongside a protein like our easy air fryer chicken wings, beer battered fish, or simple pulled pork sliders. No matter how you serve it, you’ll be left feeling cozy and satisfied.

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