Cheesy, creamy, and cozy, this pumpkin mac and cheese is comfort food at its best! It's quick to make, full of flavor, and so satisfying. Perfect for a busy weeknight or a chilly evening, this dish always hits the spot!
Oh, how I love sneaking pumpkin into my recipes, from pumpkin bread rolls to pumpkin muffins. But pumpkin in mac and cheese? Who would have thought! But, trust me, it’s amazing!
The caramelized roasted pumpkin makes the sauce so silky and gives a little sweetness that pairs beautifully with the smoky paprika and strong, robust thyme! Soft, tender pasta in a clingy, velvety "cheesy" sauce...totally irresistible!
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Why You'll Love This Recipe
✨ With simple steps like roasting, blending, and stirring, this meal comes together quickly, making weeknight dinners easy and delicious!
✨ It’s such a fun twist on the classic and ever-popular macaroni and cheese. Garlic, smoked paprika, and thyme add a ton of flavor, making this cozy and special.
✨ It’s a recipe kids and adults will love. It’s cheesy enough to be comfort food, but the pumpkin sneaks in a veggie boost.
✨ Great for meal prep! You can make this sauce ahead of time, refrigerate it, or freeze it. To serve, just heat and stir in the pasta!
✨ There are so many ways you can customize this pumpkin mac n cheese. Try it with different cheeses, crunchy breadcrumbs or bacon topping, or a drizzle of chili oil for a kick! You can even bake it for a golden bubbly finish!
Recipe Ingredients
Pumpkin is the star of the dish. It gives the sauce a naturally creamy texture without making it pumpkin-y. You can use any variety of fresh pumpkin. I used a butternut squash. If you’re short on time, look for pure canned pumpkin purée or use a homemade one. A total lifesaver. I love keeping pumpkin puree on hand, whether for pumpkin bread or pumpkin basque cheesecake.
Pasta: Any small pasta shape would do here. I used the classic macaroni, but any small pasta will do - shells, penne, cavatelli, ziti. As long as the pasta has some nooks to hold the pumpkin cheese sauce, it will work beautifully.
Olive oil to roast the pumpkin. It imparts a fruity flavor, and I highly recommend it. But avocado oil or any vegetable oil you prefer will work like a charm.
Spices: Garlic and onion for a savory taste, black pepper, and red chili flakes for a little heat and spice. Dried thyme and smoked paprika for an earthy and smoky flavor.
Coconut milk is rich and creamy, which is why I love it in vegan pumpkin mac and cheese. It makes the sauce silky-smooth and luscious, while keeping it lighter than cream. You can use any regular milk you prefer, or cashew milk or almond milk.
Nutritional yeast brings in that nutty, umami flavor. It’s a great trick to make any sauce “cheesy” even if you’re using real cheese. Don’t have it? Feel free to skip it. Or add parmesan!
Please see the recipe card below for full information about ingredients and quantities.
Variations
Bake it: Sprinkle some shredded cheese and breadcrumbs on top and bake till golden and bubbly.
Extra veggies: Stir in roasted broccoli, spinach, kale, or even peas for a veggie-packed version.
Spice it up: Love heat? Add more chili flakes, a pinch of cayenne, or drizzle some chili oil on top!
How To Make Pumpkin Mac and Cheese
Step 1: Toss the pumpkin, onions, garlic, red chili flakes,salt, pepper, and dried thyme with olive oil. Spread out evenly on a baking sheet.
Step 2: Roast for about 25 minutes till the pumpkin is soft and cooked through.
Step 3: In the meantime, cook the macaroni till al dente in plenty of salted water. Drain well. Save a cup of pasta water for later use.
Step 4: Add the roasted veggies to a blender jar along with nutritional yeast, smoked paprika, and coconut milk.
Step 5: Blend everything until smooth.
Step 6: Pour out the sauce in a stock pot and bring it to a gentle boil. Taste and adjust for seasoning.
Step 7: Add the cooked pasta and cook for a further 4-5 minutes. If the sauce seems too thick, add some of that pasta water you'd saved. Taste again and adjust for seasoning.
Step 8: Serve warm, top with grated parmesan if you wish!
Top Tips
- Don't overcook the pasta. We want it cooked al dente, as it will continue cooking in the sauce as well. I find that cooking pasta for 1 or 2 minutes less than what's mentioned on the packet instructions works the best for me.
- Save that pasta water! This starchy water will help loosen the sauce and make it creamy.
- Balance the seasonings carefully. Season the veggies well, and taste as you go along. The butternut squash's natural sweetness goes well with savory thyme and smoked paprika.
- This recipe is great for meal prep. You can make the sauce ahead of time. It will stay well in an air-tight container for 2-3 days in the refrigerator or for upto 1 month in the freezer. Heat well on a stove-top, then stir in the pasta and cook for another 4-5 minutes.
How To Serve
I love serving pumpkin mac and cheese straight out of the pot while it’s still creamy and warm. Pile it into bowls and top with grated Parmesan, chili flakes, or fresh herbs!
You can also pair it with grilled chicken, buttery garlic prawns, sauteed vegetables, oven-roasted carrots, spicy millet-stuffed tomatoes, or even cheesy bubble bread or pesto swirl rolls. A quick and easy Greek salad with avocado also goes well with this macaroni and cheese!
Recipe FAQs
Nutritional yeast is different from the yeast we use for baking bread. This deactivated yeast looks like yellow flakes or powder and has a nutty and slightly savory flavor. It’s super popular in vegan and dairy-free cooking because it gives a naturally “cheesy” taste without any actual cheese.
Absolutely. While I love making my own sauce, canned pumpkin is super convenient and works just as well. Just make sure it’s plain pumpkin purée, not pumpkin pie filling.
Pumpkin macaroni and cheese is great as a next-day lunch! Store your leftovers in an airtight container in the fridge. Just like my vegan gnocchi, it reheats beautifully. Add a splash of milk to get the sauce to the right consistency.
📖 Recipe
Pumpkin Mac and Cheese
Ingredients
- 21 oz Pumpkin, peeled and diced
- 1 large Onion, cut into chunks Diced
- 8 cloves Garlic
- 1 tsp Salt
- 1 tsp Black pepper, coarsely ground
- 1 tsp Dried thyme
- 1/2 tsp Red chili flakes
- 2 Tbsp Olive oil
- 1.5 cups Coconut milk
- 1 tbsp Nutritional yeast
- 2 tsp Smoked paprika
- 12 oz Macaroni or any small pasta
- Parmesan cheese Optional
Instructions
- Preheat your oven to 200 C / 400 F.
- Toss the pumpkin, onions, garlic, red chili flakes, dried thyme, salt, and pepper with olive oil. 21 oz (600 g) Pumpkin, peeled and diced, 1 large Onion, cut into chunks, 8 cloves Garlic, 1 tsp Salt, 1 tsp Black pepper, 1 tsp Dried thyme, 1/2 tsp Red chili flakes, 2 Tbsp Olive oil
- Spread out evenly on a baking sheet and roast for about 25 minutes at 200 °C/400°F, till the pumpkin is soft and cooked through.
- For the sauce: Blend the roasted vegetables, smoked paprika, nutritional yeast, and coconut milk in a blender until smooth.1.5 cups (360 g) Coconut milk, 1 tbsp Nutritional yeast, 2 tsp Smoked paprika
- Pour the sauce into a saucepan and let it come to a gentle boil. Taste and adjust for seasoning.
- In the meantime, cook the macaroni till al dente in plenty of salted water. Drain well. Save one cup of pasta water for later use.12 oz (350 g) Macaroni or any small pasta
- Add the cooked pasta and cook for a further 4-5 minutes. If the sauce seems too thick, add some of the saved pasta water. Taste and adjust for seasoning.
- Serve warm, top with parmesan cheese if you like, and enjoy!
Video
Notes
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- Don't overcook the pasta. We want it cooked al dente, as it will continue cooking in the sauce as well. I find that cooking pasta for 1 or 2 minutes less than what's mentioned on the packet instructions works the best for me.
-
- Save that pasta water! This starchy water will help loosen the sauce and make it creamy.
-
- Balance the seasonings carefully. Season the veggies well, and taste as you go along. The butternut squash's natural sweetness goes well with savory thyme and smoked paprika.
-
- This recipe is great for meal prep. You can make the sauce ahead of time. It will stay well in an air-tight container for 2-3 days in the refrigerator or for up to 1 month in the freezer. Heat well on a stove-top, then stir in the pasta and cook for another 4-5 minutes.
Sonia Trakroo says
Did you use the White pumpkin or red
?
natashaminocha says
Hi Sonia! Red/ orange pumpkin 🙂
kanika kochhar says
broccoli i meant!!
kanika kochhar says
we are eating cholia rice with brocolli,mushrooms,tomatoes and onions tonight with bar -be -que chicken!
And i lov this mac and cheese recipe -will feed the kids on this!
natashaminocha says
Awesome! I hope you enjoyed the choliya rice. Do let me know how this mac 'n cheese worked out for you 🙂
Love