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Pumpkin Mac and Cheese
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5 from 1 vote

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: mac and cheese, pumpkin
Servings: 6 servings
Calories: 533kcal
Author: Taylor Stinson


  • 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)


  • 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!



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