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Dinner Recipes

Easy Pumpkin Mac ’n’ Cheese Recipe: Cheesy + Creamy

Indulge in the ultimate comfort food experience with this luscious pumpkin mac ‘n’ cheese recipe. That’s right, one of your childhood favorites just got a major upgrade with some earthy, sweet pumpkin. And don’t forget a creamy Alfredo sauce made with nutty Asiago cheese. It’s the perfect dish to make as the leaves begin to fall and the air turns crisp — or anytime of year you’re craving cheesy pumpkin goodness. And for an extra crunch, you can top with garlic parmesan breadcrumbs before baking!

But this dish isn’t just about flavor — it’s also packed with nutrients. Pumpkin carries a ton of vitamins and minerals, including vitamin A, vitamin C, potassium and fiber. So while you’re enjoying its delicious taste, you can also feel good knowing you’re nourishing your body with wholesome ingredients.

See also: 5 Unexpected Ways to Use Your Canned Pumpkin (That Aren’t Desserts)

The versatility of this pumpkin mac ‘n’ cheese recipe makes it perfect for any occasion, whether you’re hosting a cozy dinner party with friends or simply craving a satisfying meal after a long day. Plus, it’s easy to customize with your favorite add-ons or swaps. When it comes to cheese, sharp cheddar adds a tangy kick, or go Gruyère for extra richness. Crumbled bacon or pancetta adds a savory contrast to the sweetness of the pumpkin, or you can add more green with vegetables like spinach or kale.

For more delicious pumpkin-infused recipes, click through for Pumpkin Cheesecake Cookies, 3 Pumpkin-Flavored Drinks and Sour Cream Pumpkin Pie.

Yields

4 servings

Total Time

Prep Time

Cook Time

Ingredients

  • 8 oz. medium pasta shells
  • 1 cup garlic Alfredo sauce, from 15-oz. jar
  • 1 cup shredded sharp cheddar cheese
  • ½ cup canned pumpkin
  • 1½ cups roasted diced pumpkin
  • ½ cup shredded Asiago cheese
  • Fresh basil leaves

Instructions

Cook pasta according to package directions for al dente. Reserve ½ cup pasta cooking liquid. Drain pasta; return to pot.

In separate pot over medium heat, combine Alfredo sauce, cheddar, canned pumpkin and reserved cooking liquid; stir until cheese melts. Add to pasta. Stir in roasted pumpkin. Transfer to serving bowl. Top with Asiago cheese and basil.

Nutrition

  • Calories: 479 kcal
  • Fat: 44 gram
  • Saturated Fat: 13 gram
  • Protein: 19 gram
  • Carbohydrate: 53 gram
  • Fiber: 4 gram
  • Cholesterol: 66 mg
  • Sugar: 7 gram
  • Sodium: 730 mg
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