This easy oven-baked pumpkin mac and cheese is creamy, cheesy, and full of cozy fall flavors! Made with pumpkin puree and shredded cheddar cheese, the pasta is soft and creamy inside with a perfectly crispy topping. This baked pumpkin mac is the ultimate fall comfort food, with a subtle pumpkin taste that everyone at the dinner table will love.
Easy Baked Pumpkin Mac and Cheese
Love mac and cheese? Let’s give it a fall twist with creamy baked pumpkin mac and cheese! This recipe starts on the stovetop with a rich pumpkin cheese sauce, then gets baked in the oven for that perfect cheesy, golden topping. Each bite of tender elbow noodles is coated in creamy cheese with a subtle pumpkin flavor, a hint of spice, and just the right touch of sweetness.
Not everyone is a pumpkin fan—my husband isn’t—but even he happily digs in because the pumpkin flavor is very mild. If you’re looking for a family-friendly fall dinner that’s comforting, cheesy, and a little different, this recipe is a winner!
Need more easy pumpkin recipes after this? Try my Baked Pumpkin Donuts and Pumpkin Dump Cake next!
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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Creamy Baked Pumpkin Mac and Cheese
PrintIngredients
- 2 cups elbow macaroni
- 1/4 cup butter
- 2 tablespoons flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon nutmeg
- 1/2 teaspoon ground mustard
- 1 cup pumpkin puree
- 2 cups shredded cheddar cheese
Instructions
- Heat oven to 350 degrees F.
- Make elbow macaroni according to the package. Drain pasta and pour into a 9×9 baking dish.
- In a medium size saucepan, melt the butter over medium heat. Add flour and whisk until smooth. Stir in milk, a little at a time and continue to whisk until thickened. Add salt, pepper, nutmeg and mustard and stir.
- Add in pumpkin puree and shredded cheese, stirring until cheese is completely melted.
- Pour pumpkin cheese sauce on top of pasta in the baking dish, stirring to completely coat the noodles.
- Bake for 30 minutes or until bubbly and cheese is golden brown. Enjoy!
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