Treat yourself to this tempting, creamy and luscious pumpkin mac and cheese. Warm, hearty, and delicious with classic fall flavors. This creamy mac and cheese is loaded with pumpkin, cheddar and mozzarella cheese and warming flavors.
This quick vegetarian meal is the ultimate comfort food, and it's easier to make than you may think. Pumpkin is the basis for everything from pies to lattes. Here, it's the focus of a mac and cheese recipe perfect for fall.
Jump to:
You can make pumpkin mac and cheese in sweet or savory version. I am including details about how to adjust the seasoning. It however, always resulting in a creamy, smooth and flavorful side dish loved by all.
I am including including detailed instructions to make it on Stove top as well as Instant Pot Pressure cooker.
Pumpkin adds a delicious seasonal flavor to the classic comfort food. This recipe is a delicious way to enjoy fall flavors.
Ingredients
Easy to find basic inexpensive ingredients are needed to make this recipe.
- Macaroni. Elbow macaroni pasta is my favorite pasta style when I make any mac and cheese.
- Pumpkin Puree. I am using store bought pumpkin puree. It is already fully cooked so you just mix it with evaporated milk and stir it in with cooked macaroni.
- Evaporated Milk : It adds extra richness and ultra creaminess to the pasta. You can also use whole milk but the consistency may become bit runny.
- Cheese : Mozzarella cheese and sharp cheddar cheese is our household favorite cheese combination. Use grated parmesan cheese as a topping.
- Flavors : For Sweet on sweet flavors, use pumpkin spice, ground cinnamon and nutmeg. For savory flavors, use dry ginger powder, ground black pepper and dash of sriracha or red pepper flakes.
Hint : Do not combine the flavor combinations. Use either sweet flavors or savory flavors : pick one !
See recipe card for quantities.
How to Make
- Prepare Macaroni: In a large pot, boil macaroni pasta per package instruction. Drain the cooking water completely.
- Create Pumpkin Cheese Sauce : In a large saucepan on a medium-high heat melt butter. Add pumpkin puree and seasoning. Sauté well for couple minutes. Add evaporated milk and let it gently come to boil. Whisk well to make creamy pumpkin sauce.
- Mix : Add half of the cheese and half of the boiled macaroni pasta in the sauce. Stir well to combine.
- Serve : Add rest of the cheese and boiled pasta and mix everything well. Adjust the seasoning. Serve warm and Enjoy!
How to Make Instant Pot Pumpkin Mac and Cheese
- Add the uncooked macaroni, broth ( or water ), butter, and salt to the Instant Pot.
- Place the lid on the pot and set the valve to sealing. Press and choose MANUAL or PRESSURE COOK , high pressure for 4 minutes. After it’s done cooking, do a QPR – quick pressure release. Open the lid.
- Mix the evaporated milk and pumpkin puree together using a whisk. Add seasoning.
- Add half of the pumpkin puree mixture and grated cheese. Stir well. Then add the rest of the mixture and cheese and stir well again. ( add more evaporated milk, if necessary, to adjust the consistency that you like)
- Season to taste. Serve it warm in a bowl and enjoy !
Hint: Do NOT add all the cheese at once. It clumps up and hardens and does not have a creamy texture.
Substitutions
I am using my favorite cheese combination : Sharp Cheddar cheese and mozzarella. There are several other cheese varieties you can use. Store bought Italian cheese blend works well. Cream cheese, gouda, gruyere, fontina or Monterey jack cheese can be used for smoothly melted cream sauce.
Storage
Leftover pumpkin mac and cheese may be stored in a covered airtight container in the refrigerator for up to 3 days.
To Reheat. Warm pumpkin mac and cheese in the microwave, covered, until steaming. Alternatively, you may rewarm the mac and cheese in a 350 degree F oven until heated through.
Serving Suggestions
Breezy cool evenings are the perfect time to enjoy a recipe for classic mac and cheese with a pumpkin twist. Make this for dinner and add a salad for a complete meal.
To make pumpkin mac and cheese bake
For holiday gatherings and special occasion dinners, I like to dress up this cozy recipe further. I like to serve it like a casserole pumpkin mac and cheese.
You put the prepared mac and cheese in baking dish. Generously sprinkle parmesan cheese and panko breadcrumbs on top. Add few fresh sage leaves. Then bake the casserole dish until cheese is melted and top is golden brown. This pumpkin mac and cheese bake dish tastes heavenly !
More Pumpkin Recipes
This recipe is a great way to use up leftover pumpkin puree from other recipes. We love cooking variety of fall favorite recipes with pumpkin. Vegan Pumpkin Spice Muffins , Pumpkin Pancakes and Pumpkin Waffles are perfect for cozy breakfast.
Pumpkin Peanut Curry, Indian Pumpkin Curry and Pumpkin Hummus are my favorite savory dishes. I also love Vegan Pumpkin Cookies for tea time snack.
FAQ
Use certified gluten free macaroni or other small cut pasta variety like Conchigliette, Ditali, Cavatappi, Orechiette or Fiorelli. Rest of the ingredients are suitable for gluten free food choices.
Use plant based milk like almond milk or soy milk to replace evaporated milk. Choose vegan cheese instead of dairy cheese as well. nutritional yeast can be substituted as well.
❤️❤️ Follow us on Pinterest , Instagram and Facebook ! We love creating delicious family favorite recipes from around the world. Come Join Us ! ❤️❤️
❤ If you make this ProfusionCurry Recipe, do let us know how you like it by ⭐⭐⭐⭐⭐Star Rating and commenting below ! ❤
📖 Recipe
Pumpkin Mac and Cheese
Ingredients
- 16 Ounces Uncooked Elbow Macaroni 4 cups dry
- 4 Cups Vegetable Broth or water
- 2 Tablespoons Butter
- 1 Cup Evaporated Milk add more if needed
- 1 Cup pumpkin puree
- 2 Cups Shredded Cheddar Cheese
- 1 Cup Shredded Mozzarella Cheese
- ½ Cup freshly grated Parmesan cheese
- Salt and pepper
Optional Savory Seasoning
- ½ teaspoon dry ginger powder
- ½ teaspoon smoked paprika or cayenne pepper
Optional Sweet Seasoning
- 1 teaspoon Pumpkin spice mix
- ⅛ teaspoon ground nutmeg
Instructions
- Prepare Macaroni: In a large pot, boil macaroni pasta per package instruction. Drain the cooking water completely.
- Create Pumpkin Cream Sauce : In a large saucepan on a medium-high heat melt butter. Add pumpkin puree and seasoning. Sauté well for couple minutes. Add evaporated milk and let it gently come to boil. Whisk well to make creamy pumpkin sauce.
- Mix : Add half of the cheese and half of the boiled macaroni pasta in the sauce. Stir well to combine.
- Serve : Add rest of the cheese and boiled pasta and mix everything well. Adjust the seasoning. Serve warm and Enjoy!
Notes
How to Make Instant Pot Pumpkin Mac and Cheese ?
- Add the uncooked macaroni, broth ( or water ), butter, and salt to the Instant Pot.
- Place the lid on the pot and set the valve to sealing. Press and choose MANUAL or PRESSURE COOK , high pressure for 4 minutes. After it’s done cooking, do a QPR – quick pressure release. Open the lid.
- Mix the evaporated milk and pumpkin puree together using a whisk. Add seasoning.
- Add half of the pumpkin puree mixture and grated cheese. Stir well. Then add the rest of the mixture and cheese and stir well again. ( add more evaporated milk, if necessary, to adjust the consistency that you like)
- Season to taste. Serve it warm in a bowl and enjoy !
Leave a Reply