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–+ servings
pumpkin macaroni and cheese in a white bowl with a wooden spoon.

Pumpkin Mac and Cheese

This creamy and cheese pumpkin mac and cheese is made with a simple mac and cheese recipe and roasted pie pumpkin!
Prep 10 minutes
Cook 25 minutes
Total 35 minutes
Fat 29
Carbs 47
Protein 14
Yield 8

Ingredients

  • 1 pie pumpkin peeled and cubed (~4 cups)
  • ¼ cup olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ⅛ teaspoon ground nutmeg
  • ½ teaspoon dried thyme
  • 3 teaspoons kosher salt divided
  • ½ teaspoon cracked black pepper
  • 1 lb. elbow macaroni noodles
  • 1 cup heavy cream
  • 4 oz. shredded cheddar cheese ~1 cup
  • 4 oz. shredded gruyere cheese ~1 cup

Instructions

  • Preheat the oven to 425℉.
  • Place the cubed pumpkin, olive oil, garlic powder, paprika, nutmeg, thyme, 2 teaspoons of salt, and cracked pepper onto a baking sheet. Toss together so that the pumpkin is completely coated in all of the ingredients. Bake for 10 minutes, Toss and bake for an additional 10 minutes. Set aside.
    pumpkin on baking sheet.
  • While the pumpkin is baking, bring a large pot of salted water to a boil. Prepare the noodles according to package instructions, about 5 minutes. Drain the noodles and return to the pot.
  • Add the heavy cream to the noodles and turn the heat to low.
  • Add the cheeses to the noodles and stir until melted.
    cheese on top of noodles.
  • Remove from the heat and add the roasted pumpkin. Toss all the ingredients together and serve immediately.
    pumpkin mac and cheese in dutch oven.

Tips & Notes

  • The longer you keep the mix on the stove the thicker the sauce will get. You could return the noodles to the pot and add the cream and cheese without heating, resulting in a thinner sauce.
  • You could use just about any squash in this recipe, with the exception of spaghetti.

Nutrition Facts

Calories: 489kcal | Carbohydrates: 47g | Protein: 14g | Fat: 29g | Fiber: 1g | Sugar: 3g