Pumpkin Mac and Cheese ~
Rich and creamy sauce-drenched pasta that’s perfect for pumpkin season!
Serve with Stovetop Brussels Sprouts for dinner or as a Thanksgiving side dish with Roasted Vegetable Wellington.
Easy Vegan Pumpkin Mac & Cheese
I like this mac and cheese recipe because it’s a tasty way to put a seasonal spin on regular mac and cheese. The pumpkin cheese sauce is ready in 5 minutes on the stovetop, has a creamy texture, and is easy to make with simple ingredients (no nutritional yeast, raw cashews, or sunflower seeds) – it’s simply the best vegan pumpkin mac and cheese. I hope you love it as much as we do!
Ingredients for Pumpkin Mac and Cheese
You will need the following:
- 1 pound small-medium pasta of choice, cavatappi, elbows, shells
- 1/4 cup vegan butter
- 1/4 cup all-purpose flour
- 2 cups oat milk, or other mild-flavored plant milk, such as unsweetened almond milk
- 1/2 cup pumpkin purée, not pumpkin pie filling
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups vegan cheddar cheese, shredded
- 1 cup vegan mozzarella cheese, shredded
Ingredient Notes
- Small-Medium Pasta – I used cavatappi simply because I like its curly shape. Traditional elbow macaroni, small shells, penne, and farfalle are also good.
- Non-Dairy Milk – I prefer oat milk for this recipe because, to me, it’s the dairy free milk that most closely resembles actual dairy milk in taste and texture. Another mild-flavored plant-based milk, such as unsweetened almond milk, can also work but will add a nutty flavor to the dish. Coconut milk is not recommended.
- Pumpkin Puree – For convenience, I use canned pumpkin puree. An equal amount of fresh pumpkin that has been cooked and pureed also works. Alternatively, you could substitute mashed sweet potato for the pumpkin… but then it’s not really pumpkin mac anymore. I’m not recommending sweet potato; I’m saying it’s an option if you suddenly realize you bought pumpkin pie filling vs. regular canned pumpkin puree because they’re right next to each other on the baking aisle.
- Dijon Mustard – A little goes a long way and adds a nice savory depth to the vegan cheese sauce. An equal amount of miso paste can be substituted, if needed, or 1/3 teaspoon of ground mustard.
- Salt and Black Pepper – The amounts given are a guide and can easily be adjusted to suit personal taste and dietary restrictions.
- Vegan Cheese – This is another part of the recipe that is especially easy to customize. The first time I made this recipe, I used all cheddar cheese, and the family and I agreed it was a bit much. So the next time, I decided to tweak the original recipe to ‘soften’ the overly cheesy flavor a bit by swapping 1 cup of the cheddar for mozzarella in the pasta sauce, and that was the winning combination.
How to Make Pumpkin Mac and Cheese
STEP ONE: Cook pasta according to package directions for al dente consistency, drain, reserving 1/2 cup of the pasta water, and set aside.
STEP TWO: Set a large pot over medium heat and add the butter. When the butter is melted, whisk in the flour and cook for 1 minute.
STEP THREE: Gradually pour in the milk, whisking continuously until smooth. Continue cooking for 1 minute to thicken slightly.
STEP FOUR: Whisk in the pumpkin purée, mustard, salt, and black pepper until incorporated.
STEP FIVE: Add the cheese and stir until melted. Remove from heat.
STEP SIX: Add cooked pasta to the cheese and pumpkin sauce and stir to coat. If the sauce seems thick, add a splash of pasta water to thin to your desired consistency. Adjust seasoning to taste and serve hot.
Storage
- Leftover mac and cheese should be cooled completely and then stored in an airtight container in the refrigerator.
More Savory Pumpkin Recipes You’ll Love!
- Pumpkin Tomato Soup
- Chorizo Pumpkin Chili
- Pumpkin Lasagna Rollups
- Curried Pumpkin Soup
- Pumpkin Hummus
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Pumpkin Mac and Cheese
Ingredients
- 1 pound small-medium pasta of choice cavatappi, elbows, shells
- 1/4 cup vegan butter
- 1/4 cup all-purpose flour
- 2 cups oat milk or other mild-flavored plant milk, such as unsweetened almond milk
- 1/2 cup pumpkin purée not pumpkin pie filling
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups vegan cheddar cheese shredded
- 1 cup vegan mozzarella cheese shredded
Instructions
- Cook pasta according to package directions for al dente consistency, drain, reserving 1/2 cup of the pasta water, and set aside.
- Set a large pot over medium heat and add the butter. When the butter is melted, whisk in the flour and cook for 1 minute.
- Gradually pour in the milk, whisking continuously until smooth. Continue cooking for 1 minute to thicken slightly.
- Whisk in the pumpkin purée, mustard, salt, black pepper until incorporated.
- Add the cheese and stir until melted. Remove from heat.
- Add cooked pasta to the cheese and pumpkin sauce and stir to coat. If the sauce seems thick, add a splash of pasta water to thin to your desired consistency. Adjust seasoning to taste and serve hot.
Tavo
Your pumpkin mac and cheese is a knockout! The blend of spices and that creamy texture had me going back for seconds. I also appreciated the little tips you sprinkled throughout the recipe; they made the cooking process a breeze. This dish is definitely going into my regular dinner rotation.
Katie
I love making this pumpkin mac and cheese during the fall. It’s so comforting and easy to make!
Padma
Ah! So looks utterly creamy! I have someone at home who is a mad fan of Mac n cheese. This is a great way to sneak in some veggies as well 🙌🏽
Erin
This pumpkin mac and cheese is so delicious and creamy! It’s a great side dish for a fall dinner!
Karen Becker
Delicious and quick recipe – loved it and will make again. Perfect way to use up left over pumpkin.