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Baked pumpkin mac and cheese garnished with fresh sage

Easy Baked Pumpkin Mac and Cheese

Print Recipe
This Easy Baked Pumpkin Mac and Cheese takes creamy macaroni and cheese and infuses it with the rich and comforting flavors of pumpkin.
Course Dinner
Cuisine American
Diet Vegetarian
Keyword Mac and Cheese, Macaroni and Cheese, Meatless Pasta, Pumpkin, Pumpkin Mac and Cheese, Pumpkin Sauce Pasta
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 servings
Author Marley Goldin

Equipment

Ingredients

  • 16 ounces macaroni or any short pasta
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk dairy or unsweetened plant-based
  • 16 ounces cheddar cheese I used sharp cheddar
  • 15 ounces pumpkin puree 15 oz = 1 can pumpkin puree
  • ½ teaspoon garlic powder
  • ¼ teaspoon nutmeg
  • ¼ teaspoon black pepper
  • ¼ ounce fresh sage optional for garnish
US - Metric

Instructions

  • Preheat your oven to 350°F.
  • Cook your macaroni al dente according to the instructions on the packaging.
    16 ounces macaroni
  • To a large pot over medium heat, add the butter and flour. Form a roux by heating and whisking until the butter is melted and it is combined with the flour.
    2 tablespoons unsalted butter, 2 tablespoons all-purpose flour
    Roux for simple pumpkin mac and cheese
  • Add the milk and whisk to combine.
    1 cup milk
    Milk added to a roux
  • Set aside about ½ cup of cheese for the top and add the rest along with the pumpkin puree, garlic powder, nutmeg, and black pepper. Continue to heat and stir until cheese is completely melted and you have a thick sauce.
    15 ounces pumpkin puree, 16 ounces cheddar cheese, ½ teaspoon garlic powder, ¼ teaspoon nutmeg, ¼ teaspoon black pepper
    Mac and cheese sauce with pumpkin
  • Add the cooked macaroni to the cheese sauce and stir to coat. Transfer to a 9x13-inch oval or rectangular casserole dish and top with the cheese you set aside.
    Adding cheese on top of pumpkin mac and cheese in baking dish
  • Bake for 10 minutes, then turn your oven up to broil. Watch closely and remove when the top starts to brown.
    Baked pumpkin mac and cheese garnished with fresh sage
  • Garnish with fresh sage (optional) and serve hot.
    ¼ ounce fresh sage

Notes

  • This pumpkin mac and cheese is best reheated in the oven at 350°F for 20-30 minutes. Add the portion you want to reheat to an oven-safe dish with a splash of milk, cover, and place on the top rack.
  • For more mac and cheese, check out this Brie and Gouda Mac and Cheese and this Classic Macaroni and Cheese. 
  • And if you’re craving more pumpkin, you gotta carve your way across to my Favorite Pumpkin Recipes!