5 from 2 reviews

Pumpkin Jalapeno Mac and Cheese

Name: Pumpkin Jalapeno Mac and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 cups elbow macaroni or medium shells; 1/4 cup butter; 2 tablespoons flour; 2 cups milk; 1 teaspoon ground mustard; 1/4 teaspoon salt; dash of nutmeg; 1 cup pumpkin puree; 1-2 jalapeno peppers (depending on how spicy you want it) (seeds removed, chopped); 2 cups shredded cheddar cheese

45 minutes

jalapeno pumpkin

By: Pamela Reed

Posted:9/17/19

Updated:10/29/25

Jump to Recipe

Creamy, cheesy, and full of fall flavor! This Pumpkin Jalapeño Mac and Cheese combines smooth pumpkin with melted cheddar and a hint of jalapeño for a cozy dinner everyone will love.

baking dish filled with pumpkin mac and cheese.

Pumpkin Jalapeno Mac and Cheese Recipe

Fall is here and our garden’s bounty is in full swing—so I’m mixing velvety pumpkin puree with melty cheddar and a touch of jalapeño to bring you my take on a cozy, flavor-packed crowd pleaser: Pumpkin Jalapeño Mac & Cheese.

I love using pumpkin in savory dishes, whether it’s my Crockpot Pumpkin Chili or even Chocolate Chip Pumpkin Cookies for dessert, and this creamy pasta fits right in. It’s sweet-meets-savory, garden-fresh meets comfort-food, and perfect for chilly fall days. Whether you’re digging in after a long day, prepping for a fall gathering, or sneaking extra pumpkin into your dinner rotation, this dish has you covered. Grab the elbow macaroni (or shells), your favorite cheddar, and let’s make something that tastes like autumn—Brooklyn style.

spoon filled with pumpkin mac and cheese.

Ingredients for Pumpkin Jalapeno Mac and Cheese

Elbow macaroni noodles or pasta shells – I usually stick with elbows, but shells work beautifully too.
Pumpkin puree – velvety and naturally sweet, it makes the sauce rich and creamy; I always have pumpkin on hand, either homemade pumpkin puree or canned pumpkin.
Jalapeño peppers (1–2, seeds removed) – add one or two depending on your spice preference; I always remove the seeds for a milder, flavor-forward kick.
Cheddar cheese – lots and lots! It’s what makes this mac and cheese irresistibly melty and comforting.
Butter + all-purpose flour – melted butter and flour whisked together make the base for my creamy sauce every time.
Seasonings: ground mustard, salt, nutmeg – just a pinch of each to bring out all the cozy, comforting flavors.

How to Make This Creamy Pumpkin Pasta

Cook your elbow noodles or medium shells according to box. Drain and put noodles in a bakng dish.

Alright, let’s make the cheese sauce! Melt your butter in a saucepan, then stir in the flour until it’s nice and smooth. Pour in the milk and let it simmer, stirring until it thickens up. Take it off the heat and stir in the mustard, salt, and nutmeg. Then mix in the pumpkin puree and 1 1/2 cups of cheddar cheese until it’s creamy and melty.

Pour cheese mixture over elbow macaraoni in baking dish and mix. Top with the 1/2 cup remaining cheddar cheese.

Bake for 30 minutes – this is the perfect time to give it a little crispness on top. Remove from oven and allow to set for 10 minutes before serving. Enjoy!

baking dish filled with crispy pumpkin mac and cheese.

I hope you love this macaraoni and cheese as much as I do!

Storing Leftovers

Any leftovers can go straight into an airtight container and keep in the fridge for 3–4 days. When you’re ready to eat, just reheat gently on the stove or in the microwave—adding a splash of milk helps keep it creamy.