Creamiest Pumpkin Mac and Cheese

This is the Creamiest Pumpkin Mac and Cheese in existence! The secret to the creaminess is evaporated milk – it’s the perfect fall meal.

Tender pasta, cheese, pumpkin… here’s the comforting twist on a classic you didn’t know you needed! Cozy up with this one the whole fall season.

Why you’ll love this recipe

• Extra creamy texture: Evaporated milk makes the cheese sauce velvety smooth and rich without needing a flour roux.
• Seasonal twist: The pumpkin purée makes it the perfect dish for fall and holiday dinners, plus it adds extra fibre!
• Easy to make: Simple ingredients come together quickly for a dish that feels fancy but is totally doable on a weeknight.

Ingredients and substitutions

• Mini pasta shells – Shell pasta is my favourite, but other good options include elbow macaroni, farfalle (bow tie) or rotini (corkscrew).
• Butter – to ensure that the cheese sauce isn’t too salty, it’s best to use unsalted butter. If what you have on hand is salted, cut the rest of the salt in the ingredient list in half or just salt to taste.
• Evaporated milk – If you don’t have any on hand, you can make your own by reducing regular milk over medium-low heat until some of the water evaporates and the milk thickens slightly. Or, you can use a combination of whole milk with half & half.
• Pumpkin puree – make sure to use pumpkin puree, not pumpkin pie filling. You could also leave out the pumpkin for regular mac and cheese.
• Mozzarella – any good melting cheese such as Swiss, provolone or cream cheese will work.
• Cheddar cheese – any semi-soft or soft cheese that melts well can be used.
• Mustard powder – Dijon mustard is also good or you can leave this out altogether.
• Chives – leave these off altogether if you don’t have any on hand.

How to make pumpkin mac and cheese

Step 1: Cook the pasta.

Boil in salted water until al dente. Drain and return to the pot.

Step 2: Stir in the butter.

Reduce heat, add butter and stir until the pasta is coated.

Step 3: Add evaporated milk and pumpkin purée.

Pour in the evaporated milk and pumpkin purée; stir until combined and warmed through.

Step 4: Mix in the cheese.

Add the cheeses and stir until smooth and creamy.

Frequently asked questions

Why is my cheese sauce so thick?

The longer the sauce cooks, the thicker it gets. If it’s too thick, just stir in more milk (even regular milk works) to thin it out.

What type of pumpkin do I use?

Use pure pumpkin purée, not pie filling, to keep this recipe savory and not add any extra sweetness.

How do I avoid making mushy pasta?

Slightly undercook the pasta. You want it just firm enough for the sauce. Remember – it’ll finish cooking as you mix in the pumpkin, milk and cheese.

What to serve with pumpkin mac and cheese

Pumpkin mac and cheese is a rich and creamy dish, so the best sides often provide a contrasting flavour or texture to create a nice balance. Try any of these:

• Salads like Shaved Brussels Sprouts Salad, Arugula Salad or Kale Salad
• Bread like garlic bread, toasted bread or Roasted Vegetable Flatbread
• Roasted or veggie fries like Zucchini Fries, Sweet Potato Fries or Crispy Green Bean Fries

How to store and reheat

Store: Keep leftovers in an airtight container in the fridge for up to 4-5 days.

Reheat: Sprinkle some water or milk overtop then warm in the microwave for 2–3 minutes.

Freeze and reheat from frozen: Freeze cooled portions for up to 3 months, then reheat in the microwave with a splash of milk after thawing overnight in the fridge, or reheat from frozen in the microwave for 6-7 minutes, stirring partway through.