Pumpkin Mac And Cheese

There is no debating the inherent comfort of mac and cheese: warm, creamy, cheesy goodness clinging to tender pasta – does it get any better?! This pumpkin mac and cheese is a seasonal twist on an old classic and is loaded with pumpkin and spinach.

This pumpkin mac and cheese is my favorite way to lean into fall flavors while still delivering a truly indulgent bowl of comfort. Pumpkin’s natural richness steps in for heavy cream, giving the sauce body and silkiness without feeling overly rich. It’s cozy, familiar, and the kind of dish everyone happily digs into—no convincing required.

The sauce starts like a classic mac and cheese, with a roux made from flour, milk, and a bit of the bacon fat, then gets blended with puréed pumpkin, garlic powder, onion powder, salt, and pepper for depth. From there, sharp cheddar, melty mozzarella, and salty parmesan turn it into a smooth, savory cheese sauce that clings beautifully to elbow macaroni (or any short pasta you have on hand). A splash of reserved pasta cooking water helps loosen everything just enough and gives the sauce that luscious, glossy finish.

What really takes it over the top are the add-ins and toppings. Crispy bacon brings smoky flavor, spinach (or kale) adds a little freshness, and a buttery panko topping bakes up golden and crunchy. Finished with sage leaves quickly fried in butter until crisp, this mac and cheese hits all the right notes—creamy, savory, crunchy, and unmistakably autumnal.

Pumpkin Mac and Cheese in a dinner bowl. - 3

Variations

Whether you want to use up what’s in the pantry, or add your own twists, there are plenty of ways to mix it up…

Seasonings: Enhance the flavor by adding a pinch of nutmeg or black pepper. Or if you’re craving a spicy kick, you can use some cayenne pepper. Balance is key! If you don’t have sage on hand, you can use another herby seasoning mix.
Toppings : You could add a handful of dried cranberries for some tang. Or try some chopped nuts – we like cashews!
Veggies : The recipe calls for spinach, but kale brings its A-game, too! If you’re all about the sneaky veggies, you could add a cup of grated zucchini or pureed carrot. This recipe also works well with other winter squashes, like butternut squash.

What cheese to use in mac and cheese?

The sky is the limit! If you have a favorite cheese, then go ahead and add it to the mix, or use up whatever you already have in the fridge. My top choice is a blend that complements the earthy pumpkin flavor: sharp cheddar for a tang, or gruyere for a nutty depth. I recommend blocks of cheese over the pre-grated packaged mixes if possible, as they melt better and taste fresher.

Can I roast pumpkin instead of buying the canned puree?

You certainly can! The canned varieties are great because they are 100% pumpkin, making them more convenient than making your own puree. If you want to use fresh, get a small baking pumpkin. Look for signs that say “sugar pumpkin” or “pie pumpkin” as the flavor will taste better than anything larger, such as the pumpkins used for carving.

How long do leftovers keep?

Store any leftovers in an air-tight container for 3-4 days in the fridge. This recipe also freezes surprisingly well!

Pumpkin Mac and Cheese Recipe

Ingredients

▢ 1 lb macaroni
▢ 3 cups baby spinach
▢ ½ lb thick-cut bacon (sliced into ½ inch pieces)
▢ 2 teaspoons butter
▢ ¼ cup panko
▢ 10 sage leaves
▢ 1 cup pasta cooking water

Cheese Sauce

▢ 2 tablespoons all-purpose flour
▢ 2 cups whole milk
▢ 1 cup pureed pumpkin (see notes)
▢ 1 teaspoon EACH: garlic powder, onion powder, salt, and pepper
▢ 1 cup EACH: grated sharp cheddar and grated mozzarella (avoid using pre-grated cheeses)
▢ ½ cup grated parmesan cheese

Instructions

Put a large pot of salted water on high heat. When it comes to a boil, add the macaroni and cook according to package directions until al dente. Reserve 2 cups of the cooking water from the pot and then drain the pasta. Add the cooked pasta back into the pot. If you’re using spinach, add it to the pot. 1 lb macaroni, 3 cups baby spinach
While the pasta is cooking, prepare the rest of the recipe. Melt the butter in a small pan over medium heat. Add the panko and let it toast for 2-3 minutes. 2 teaspoons butter, ¼ cup panko
In a large frying pan over medium heat, cook the bacon until it is crispy. Then use a slotted spoon to put the bacon into the pot with the pasta. (You can reserve a few pieces for garnish if you’d like.) ½ lb thick-cut bacon
Add the sage leaves to the pan and cook them for 1 minute, until they are crispy. Remove them from the pan. 10 sage leaves
Remove all but 2 tablespoons of the bacon oil from the pan. (If there is less than 2 tablespoons, add some butter.) Whisk the flour into the oil and let it cook for one minute. Slowly whisk in the milk and cook until it thickens, about 3 minutes. 2 tablespoons all-purpose flour, 2 cups whole milk
Whisk the pumpkin puree, garlic powder, onion powder, salt, and pepper into the sauce and let it heat through. Remove the pan from the heat and stir in the cheese. 1 cup pureed pumpkin, 1 teaspoon EACH: garlic powder, onion powder, salt, and pepper, 1 cup EACH: grated sharp cheddar and grated mozzarella, ½ cup grated parmesan cheese
Pour the sauce over the cooked pasta and stir well. Add as much pasta water as you need to loosen the pasta – we normally add about a cup. 1 cup pasta cooking water
Sprinkle the top of the pasta with the panko and crispy sage leaves and serve right away.

Notes

Nutrition

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .

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