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Home » Recipes » Creamiest Pumpkin Mac and Cheese

Creamiest Pumpkin Mac and Cheese

9/22/21

Jump to Recipe Pin Recipe

This is the creamiest Pumpkin Mac and Cheese in existence! The secret to the creaminess is evaporated milk – it's perfect for the holidays.

Pumpkin Mac and Cheese

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How to make mac and cheese with pumpkin

  1. Cook pasta in a large pot of boiling water.
  2. When pasta is done, drain and add back to pot. Reduce heat to medium, then add butter to pasta, stirring until melted.
  3. Add evaporated milk and pumpkin puree, stirring well.
  4. Add in cheeses, salt & pepper and mustard powder stirring well to combine.
  5. Remove from heat.
  6. Garnish with chives, then serve & enjoy!

Pumpkin Mac and Cheese

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 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 (NOT pumpkin pie filling)
  • 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
  • Chives (to garnish)

Pumpkin Mac and Cheese

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.

Pumpkin Mac and Cheese

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!

Pumpkin Mac and Cheese

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.

Pumpkin Mac and Cheese

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.

Pumpkin Mac and Cheese

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
Pumpkin Mac and Cheese

Pumpkin Mac and Cheese

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.
4.86 from 14 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 533kcal
Author: Taylor Stinson

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

Calories: 533kcal | Carbohydrates: 67g | Protein: 23g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 59mg | Sodium: 419mg | Potassium: 459mg | Fiber: 4g | Sugar: 10g | Vitamin A: 6905IU | Vitamin C: 3mg | Calcium: 425mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @GirlonBloor or tag #girlonbloor!

This is the creamiest Pumpkin Mac and Cheese in existence! The secret to the creaminess is evaporated milk - it's perfect for the holidays. #pumpkinrecipe #macandcheese   This is the creamiest Pumpkin Mac and Cheese in existence! The secret to the creaminess is evaporated milk - it's perfect for the holidays. #pumpkinmacandcheese #mealprep

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About Taylor Stinson

Hey there, my name's Taylor! I’m the founder of The Girl on Bloor, a food blog where I share healthy meal prep recipes for busy people. I'm a busy city girl living in downtown Toronto on (you guessed it!) Bloor Street. I've got 10 years experience meal prepping, along with a Master's degree in journalism, and you can find my work across the internet featured on publications such as Buzzfeed, HuffPost, Women's Health, Reader's Digest and more. I also run the awesome 5-Day Meal Prep Challenge, which is a free email course and Facebook group where I share my meal planning strategies and easy meal prep tips and recipes. Be sure to check out my free beginner’s guide to meal prep and follow me on Facebook, YouTube and Instagram to get my latest recipes and meal prep tips!

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Taylor Stinson

Oh hey there, welcome!!

I'm Taylor Stinson, a busy city girl living in downtown Toronto. Looking to switch up your weekly meal prep routine? I've got you covered with healthy recipes and meal planning resources. Join 1.5 million other monthly readers and dive in! MORE ABOUT ME..

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