This is the Creamiest Pumpkin Mac and Cheese in existence! The secret to the extra creamy texture is evaporated milk – it's so perfect for the holidays.
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Ingredients in this recipe
Here's what you need to make this recipe – the full recipe is at the bottom of this page:
- mini pasta shells
- butter
- evaporated milk
- pumpkin puree (NOT pumpkin pie filling)
- mozzarella or Swiss cheese (you just need a good melting cheese)
- cheddar cheese
- salt & pepper
- mustard powder
- chives, for garnish
How to make mac and cheese with pumpkin
- Cook pasta in a large pot of boiling water.
- When pasta is done, drain and add back to pot. Reduce heat to medium, then add butter to pasta, stirring until melted.
- Add evaporated milk and pumpkin puree, stirring well.
- Add in cheeses, salt & pepper and mustard powder stirring well to combine.
- Remove from heat.
- Garnish with chives, then serve & enjoy!
Ingredient 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 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.
- Grated cheeses – For this cheese sauce, I use a combination of grated mozzarella and cheddar cheese. If you prefer another variety, just be sure that it's a semi-soft or soft cheese that melts well. Swiss, provolone, and even cream cheese are good choices.
Where to find canned pumpkin
The exact location of canned pumpkin in a grocery store may vary from store to store, depending on the layout. More often than not, it is kept in the canned produce aisle, but you may also be able to find it in the baking aisle, near the canned pumpkin pie filling.
As mentioned above, it's very important that you use 100% real pumpkin puree, not pumpkin pie filling.
Making it vegan
To make this a vegan mac and cheese recipe, you will need to use substitutes for all of the dairy products.
- Butter: Use your favorite brand of plant-based butter as a substitute.
- Milk: Any non-dairy milk should work just fine. Almond, cashew, hemp, and light coconut milk are good substitutes.
- Cheese – There are plenty of vegan cheese options available. Nutritional yeast makes a delicious vegan cheese sauce!
Adding veggies
Just before serving, feel free to stir in any cooked vegetable of your choice. Or, use a combination of them. Here are some suggestions:
- mushrooms
- peas
- black beans
- onions
- spinach
- broccoli
You can also choose to mix in some proteins such as cooked chicken, chopped ham or ground beef.
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 your refrigerator. It should keep well there for about 4-5 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 overtop and then stirring halfway through.
Freezing this pasta
This meal can be frozen for up to 4 months. Just be sure to keep it in an airtight container. Also, 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 that it can thaw before you reheat it. Then, reheat in the microwave as described above.
More mac and cheese recipes
If you love creamy cheesy pasta like I do, you should try these other recipes, too!
- 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
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Pumpkin Mac and Cheese
Ingredients
- 1 lb mini pasta shells
- 2 tbsp butter
- 1 (354mL) can evaporated milk
- 1 cup pumpkin puree NOT pumpkin pie filling
- 1 cup mozzarella or Swiss cheese grated
- 3/4 cup cheddar cheese grated
- 1/2 tsp salt
- 1 pinch pepper
- 1 pinch mustard powder (optional)
Instructions
- Cook pasta in a large pot of boiling water over high heat for 7-9 minutes or according to package directions.
- When pasta is done, drain and add back to pot. Reduce heat to medium, then add butter to pasta, stirring until melted.
- Add evaporated milk and pumpkin puree, stirring well. Add in cheeses, salt & pepper and mustard powder stirring well to combine.
- Remove from heat, then serve & enjoy!
Video
Nutrition
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