Pumpkin Mac and Cheese

Easy oven baked pumpkin mac and cheese made with pumpkin puree and shredded cheddar cheese. Creamy inside with crispy noodles on top! This easy baked pumpkin mac is the ultimate comfort food during the Fall, with a very subtle pumpkin taste satisfying everybody at the dinner table!

Baked Pumpkin Mac and Cheese

Love mac and cheese? How about we embrace all things Fall and turn it into pumpkin mac and cheese?

It’s a creamy mac and cheese, first making the creamy pumpkin cheese sauce on the stovetop, and then baking it in the oven. Each bite of the elbow noodles is covered in cheese with subtle pumpkin flavor. It’s rich, savory, and slightly sweet with a touch of spice!

I know not everyone is a pumpkin flavor lover. To be honest my husband isn’t a big pumpkin fan, but he happily eats this for dinner because the pumpkin taste is very subtle. So if you want a dinner that will make everyone happy – try this recipe!

Want more baked pumpkin recipes? Try my Cinnamon Sugar Pumpkin Muffins, Pumpkin Whoopie Pies and Pumpkin Dinner Rolls next!

Ingredients for Pumpkin Macaroni and Cheese

• Elbow noodles work great because the noodles catch the cheese sauce, but you can use shells of bowtie pasta if you prefer too!
• Pumpkin puree, you can use canned pumpkin puree of if you’re feeling adventurous, carve up your sugar pumpkin and make homemade pumpkin puree!
• Shredded cheddar cheese
• For the cheese sauce: butter, flour, milk.
• Spices: salt, pepper, nutmeg and ground mustard

How to Make Pumpkin Mac and Cheese in the Oven

Boil elbow pasta noodles according to the box, drain, and place in a 9×9 baking dish.

In a saucepan, melt butter and stir in flour and then add milk. Bring to a simmer until thickened. Stir in salt, black pepper, ground nutmeg, and mustard.

Next, add in the pure pumpkin puree and cheese. Stir until melted.

Pour the cheese mixture on top of the pasta in baking dish and mix to fully coat the noodles.

Bake, remove, serve, and enjoy your creamy mac!

Storing/Reheating Leftovers 

Refrigerate: Store leftovers in an airtight container in the refrigerator. Homemade pumpkin mac and cheese can last up to 4 days.

Reheat: To reheat, place the baking dish filled with leftovers into the oven and bake for around 20 minutes at 350 degrees F. To reheat quicker, heat it up in the microwave for 30 second increments until it’s fully warmed up.

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