Homemade macaroni and cheese recipe with creamy pumpkin pasta sauce is the best comfort food. It’s so easy to make! This cheesy macaroni and cheese recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese. It’s my favorite homemade macaroni and cheese recipe for Fall!
I know some of you don’t want the summer to end, but I’d like for you to take my hand and enter into Fall’s journey. It’s full of beautiful leaves, apple cider, chilly nights, comfortable socks, ghosts and goblins, the color orange.
Oh pumpkin! Oh this recipe!
It’s that time again, pumpkin recipes all over the internet! I’m pretty sure you will see almost weekly pumpkin recipes until Halloween. I just can’t get enough!
Not only does this recipe have pumpkin which is delicious, but it’s pumpkin macaroni and cheese. I know, drop what you’re doing. This is getting serious. Pumpkin. Melted Cheese. Pasta. Can it get any more perfect? I’m not sure, but I’d like to think this is close to it.
I promise you, the pumpkin in this baked homemade macaroni and cheese recipe doesn’t overwhelm this macaroni and cheese. It lends a creaminess and richness, plus it adds great nutrients. If your kids love their macaroni and cheese, this is a great way to sneak in some fiber and vitamins.
Bonus points: If you grow pumpkins, make sure you try my pumpkin puree recipe. It will make this dish incredibly fresh, earthy (in a good way). And, you will just feel like a pumpkin boss.
Preserving fact: Pumpkin freezes amazing. I usually freeze pumpkin in 8 oz or 16 oz portions. Pumpkin Puree easily lasts up to a year in the freezer.
Pumpkins you guys are just the best. And they are really, really cute! I’m in love with all my pumpkin recipes. They turn out deliciously yummy, creamy and not to mention full of fiber. We are best friends forever.
Creamy Pumpkin Pasta Sauce
This creamy pumpkin pasta sauce recipe calls for 2 and 1/4 cups of shredded cheddar cheese.
Gather your ingredients.
Start with putting together melted butter, flour and milk in a saucepan.
Spice it up with pepper, nutmeg and mustard.
Time to add the pumpkin puree with 2 cups of cheese.
Homemade Macaroni and Cheese Recipe
Keep stirring until the cheese fully melts. This here is your creamy pumpkin pasta sauce. I dare you not to just take a big spoonful right now.
Once your creamy pumpkin pasta sauce is ready, add in your elbow macaroni into the creamy pumpkin pasta sauce.
Stir in the goodness. Let the cheese melt.
Transfer the mix into a baking dish. The Creamy Pumpkin Pasta Sauce might seem a bit runny. Don’t worry. It’s supposed to be like that. Once it bakes, it will set properly.
Top your baked homemade macaroni and cheese recipe with 1/4 cup of your remaining cheese go.
Place it in the oven for around 25 minutes. BOOM! MY GOODNESS! LOOK AT THIS MAGIC.
It’s just so beautiful and rich. It smells amazing. That there is the smell of fall in your kitchen.
Start serving and swooning! It will be a magical dinner!
Enjoy this Pumpkin Homemade Macaroni and Cheese Recipe with my creamy pumpkin pasta sauce!
Pumpkins, you guys rule. We are best friends forever.
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Homemade Pumpkin Macaroni And Cheese Recipe
This homemade macaroni and cheese recipe is pure comfort food recipe. It’s so easy to make! This cheesy macaroni and cheese recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese. It’s my favorite homemade macaroni and cheese recipe!
- 2 cups elbow macaroni
- 4 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 1/2 teaspoon pepper
- Dash of nutmeg
- 1 teaspoon ground mustard
- 1 cup pumpkin puree
- 2 1/4 cups shredded cheddar cheese
- Heat oven to 350 degrees.
- Make elbow macaroni according to box. Drain, set aside.
- In a medium size saucepan melt your butter over low-medium heat. Stir in flour and continue to stir until smooth. Stir in milk and bring to a simmer. Continue to stir for 1 minute until it's thickened. Remove from heat.
- Stir in pepper, nutmeg, mustard.
- Add in pumpkin puree and 2 cups of shredded cheese, stirring until cheese is completely melted.
- Add macaroni to cheese mixture and stir until it's all coated. Pour into baking dish.
- Top with 1/4 cup remaining shredded cheese.
- Bake for 25-30 minutes.