November 9, 2021

Pumpkin Mac and Cheese

Okay, take your pick, imagine yourself all wrapped up in your favorite blanket, fuzzy socks on and all sitting in front of the fire OR you gathered around the dinner table on the holiday’s with your loved ones, either scenario is pretty much what this Pumpkin Mac and cheese tastes like, It’s the coziest of the cozy meals.

If there are two things that I truly love, it’s mac and cheese and pumpkin season. The smell of fresh pumpkin and squashes when they get cut in half is so refreshing. Now, I know what you might be thinking and no I did not use fresh pumpkin puree for this recipe, I used canned pumpkin. But, hey pumpkin is pumpkin, right? This is one of my favorite ways to enjoy mac and cheese because it combines my two favorites in one!

This mac and cheese is not only made with pumpkin, but with a combination of freshly shredded cheddar cheese, freshly shredded american cheese, pinches of pumpkin pie spice here and there, ground mustard and oat milk to create the most beautiful fall flavor profile. The tender curly noods get tossed in the cheesy, yet light and nutty with hints of sweetness sauce...mmmm, it’s perfection!

I love this recipe because it's so easy to whip up at any time. It’s great for an easy Thanksgiving side dish or even a fall weeknight meal. But, if I am going to be honest, I would even eat this during the summer.

Now, what about storing this? Well if you are not going to enjoy right away, no worries! You can keep this sealed in an airtight container for up to 5 days in the refrigerator. But, I will say enjoying this right away directly from the pot is best.

Did you make this? If so, make sure to tag and follow @prettyplatebymichelle on instagram or leave a comment below and let me know what you thought! I  love to see your Pretty Plate and hear from you!

Pumpkin Mac and Cheese

Creamy, dreamy, cheesy and secretly healthy-ish Pumpkin Mac and Cheese is so ooey gooey good and a must have in your Thanksgiving line up or just added to your monthly meal rotation.



  • 1 Lb. Cavatapi noodles
  • 2 Cups Sharp cheddar cheese
  • 1 Cup American cheese
  • 1 Cup Pumpkin purée
  • Pinch of Ground Mustard
  • Pinches of pumpkin pie spice to your liking
  • 1 and 1/2 Cup full fat oat milk
  • 2 TBSP Flour, sifted
  • 4 TBSP Butter
  • Fresh black pepper, for serving with
  1. Bring a large pot of salted water to a boil. When the water is boiling, add your cavatappi noodles and cook for 11 minutes or until al dente. Reserve 1 cup of pasta water. When done, turn off the heat and remove the pot from heat.
  2. While your pasta is cooking, shred your cheeses, measure out and set aside.
  3. In another pan or pot, heat  over medium heat and add your 4 TBSP of butter. Melt the butter until frothy and bubbly.
  4. When it is bubbly, sift in your flour. Using a whisk, whisk continuously to combine for about 1-2 minutes.
  5. Add your full fat oat milk and whisk again to combine. Bring it to a boil to thicken for 2-3 minutes.
  6. Once it has thickened, add both of your shredded cheeses. Whisk to combine and until melted.
  7. When fully mixed add in your pumpkin puree, pinch of ground mustard and pinches of pumpkin pie spice to your liking. Whisk well to combine everything. Sauce should be thick and creamy now.
  8. Using a ladle or spider spoon, scoop out your pasta from your pasta pot and add to the sauce one scoop at a time. Mix well.
  9. Remove from heat and serve immediately with fresh cracked pepper and parmesan cheese if desired.
  10. ENJOY!
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October 19, 2021
So delicious!