30-Minute Pumpkin Mac and Cheese Recipe

The creamiest Pumpkin Mac and Cheese takes 30 minutes! Pumpkin puree blends with creamy cheese sauce, making it a year-round comfort food.   


– 1 pound uncooked medium shell pasta – 2 1/2 cups whole milk – 1 (15-oz.) can pumpkin pureé – 1/2 cup unsalted butter – 1/2 cup all-purpose flour – 1/4 teaspoon ground nutmeg – 2 cups shredded Gruyère cheese – 2 cups shredded sharp cheddar cheese – 1/2 teaspoon generous pinches Kosher salt – 1/4 teaspoon black pepper

Bring a large saucepan of salted water to boil. Add pasta and cook 10–12 minutes until al dente. Drain and reserve pasta.  

Step 1


Whisk the milk and pumpkin puree in a medium saucepan over medium heat while the pasta cooks. Heat the mixture for 5 minutes without boiling. Stop cooking and set aside the saucepan.  

Step 2

Melt butter in a large heavy-bottomed stockpot over medium heat. After melting the butter, stir in the flour and cook, whisking continually, until the mixture is light brown and smells toasted, about 3 minutes.  

Step 3

Whisk in nutmeg, then gently add pumpkin mixture to the pot off the heat. As you whisk, it will thicken, thin, and smooth out.  

Step 4

Return the pot to medium heat and whisk in Gruyère, cheddar, salt, and pepper. Melt cheese in 2 minutes. Mix spaghetti with sauce and serve.  

Step 5


– Calories: 875kcal,  – Carbohydrates: 76g,  – Protein: 37g,  – Fat: 47g,  – Saturated Fat: 28g,  – Polyunsaturated Fat: 2g, – Monounsaturated Fat: 12g,  – Trans Fat: 1g,  – Cholesterol: 139mg,  – Sodium: 803mg,  – Potassium: 549mg,  – Fiber: 5g,  – Sugar: 10g,  – Vitamin A: 12463IU,  – Vitamin C: 3mg,  – Calcium: 877mg,  – Iron: 3mg

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