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 perfect for the holidays.

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.
• Salt & pepper – to taste.
• 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

1. Cook the pasta.
2. Stir in the butter.
3. Add in evaporated milk and pumpkin puree.
4. Mix in the cheese.
5. Add in the seasonings and stir well.
6. Serve and enjoy!

Adding more veggies

Just before serving, feel free to stir in any cooked vegetable of your choice to make this pumpkin mac and cheese a bit healthier. It’s a great way to sneak some veggies into this yummy dish! Here are some suggestions:

• Mushrooms
• Peas
• Black beans
• Onions
• Spinach
• Broccoli

You can also choose to mix in some protein such as cooked chicken, chopped ham or ground beef.

Frequently Asked Questions

Storing and reheating

If you want to keep any leftovers or make a batch to serve later in the week, place it in an airtight container and store it in the fridge for 4 to 5 days.

Before reheating, the pasta sauce may appear very thick but don't worry – it will loosen up as it becomes warm.  If you feel that it's still too thick, feel free to stir in a little water, milk or broth to thin it. I typically reheat individual portions in the microwave for 2-3 minutes, sprinkling a little bit of water over top so it doesn’t dry out and then stirring halfway through.

Freezing this recipe

This meal can be frozen for up to 3 months. Just be sure to keep it in an airtight container and allow it to cool to room temperature before placing it into the freezer.

The night before you want to serve it, transfer the container to your refrigerator so it can thaw overnight then reheat as normal.

More mac and cheese recipes

• White Cheddar Truffle Mac and Cheese
• Low Carb Cauliflower Mac and Cheese
• Instant Pot Butternut Squash Mac and Cheese

Meal prep tools for this recipe

• Grab some glass meal prep bowls if you plan on turning this pasta into leftovers.
• You can buy pumpkin puree online.