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Pumpkin Mac & Cheese

Creamy, cheesy, and secretly healthy pumpkin mac and cheese.

EASY Pumpkin Mac And Cheese Recipe

I’ve probably mentioned more than once on this blog how much I love macaroni and cheese.

I grew up on my Italian grandmother’s homemade version (seriously the best comfort food ever), and I also really loved both Velveeta and Kraft Mac and Cheese.

My dad would make it with extra milk so there was twice as much cheese sauce, and I called it “cheese soup.”

It was one of my favorite Sunday lunches.

Also Try This Cauliflower Mac And Cheese 

Creamy Pumpkin Macaroni And Cheese

More Pumpkin Recipes

Pumpkin Banana Bread

Pumpkin Cupcakes – Cream Cheese Frosting

Pumpkin Workout Brownies

For as long as I can remember, I have always chosen pasta over everything else.

Even when I’d find myself at a steak or seafood restaurant as a child, my first move would be to scan the menu for mac and cheese.

(Outback Steakhouse makes a surprisingly good mac and cheese. Who knew?!)

Secretly Healthy Pumpkin Mac & Cheese Recipe

Healthy Pumpkin Mac And Cheese

In this healthier take on mac and cheese, pumpkin stands in for the heavy cream, cutting way back on the calories and fat while giving you over 200% of your daily requirement for Vitamin A!

There are just 6 ingredients needed to make the sauce, and you can put it over anything you wish – pasta, rice, veggies, spaghetti squash (see how to cook spaghetti squash), quinoa—or eat it straight from the bowl with a spoon.

Easy Creamy Pumpkin Mac & Cheese Recipe
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Pumpkin Mac & Cheese

A creamy and secretly healthy pumpkin mac and cheese recipe.
4.84/5 (32)
Total Time 15 minutes
Yield 3 cups sauce

Ingredients

  • 2 cups pureed pumpkin or roasted butternut squash
  • 2 tsp minced garlic
  • 1/2 tsp salt, plus more if desired
  • 2 tbsp butter, such as Earth Balance or Smart Balance Light, OR 2 tbsp olive oil and a little extra salt if needed
  • 1 cup milk of choice
  • 1 cup shredded cheese, such as Follow Your Heart or Daiya OR 3/4 cup nutritional yeast
  • whatever you wish to go with your sauce (macaroni, quinoa, spaghetti squash, rice, veggies, etc.)

Instructions

  • Pumpkin Mac and Cheese Recipe: Combine all sauce ingredients in a medium pot and bring to a complete boil. Lower the heat, and stir until the buttery spread and shredded cheddar melt completely. I add a little extra salt, but taste and season to your preference. Sauce thickens as it cools and is much thicker the next day. Makes about 3 cups sauce. I cooked 8 oz dry macaroni for this recipe.
    View Nutrition Facts

Notes

Or try this pumpkin-free version: Vegan Mac And Cheese.
 

Have you made this recipe?

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More About The Cookbook

4.84/5 (32)

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Published on September 11, 2019

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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111 Comments

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  1. Mahni says

    I made this last night and it was way too much sauce for the 8oz dry macaroni that you said you used (I did the same thing. I used brown rice spiral noodles). I ended up making 24oz and it was still way too much sauce! I think 40oz dry macaroni would have been the right ratio. I would describe it as a ‘Creamy, Savory, Pasta’ side dish. We were glad it didn’t taste like pumpkin. I added more cheese. It tasted good, but I think the title had me expecting a taste more akin to Daiya mac n cheese or the frozen dairy-free, gluten-free ones. Very creative!

    • Mahni says

      Ok, just added whole grain Dijon mustard like another reviewer said and WOW—so good! It does add that tang like regular Mac n cheese. I ended up using a 16oz package of Brown Rice Pasta Fusilli in total and that was perfect. I used pumpkin. Thanks for this recipe…it’s a keeper! I would share a pic but it’s gone LOL!

  2. Juliana says

    Mac and cheese soup! I use to have my mom add extra milk to Mac and cheese too! Whenever I have an itch to eat something nostalgic I’ll always turn to ‘Mac and cheese soup’ lol. Our variation also had frozen peas. Btw I loved your recipe for pumpkin sauce. So creamy and delicious.

  3. Avra says

    I have made a similar squash-based mac n cheese by cooking and pureeing butternut squash . . . but pumpkin is way easier cause you just open a can! Why didn’t I think of that?

    This is so simple and easy. I will say that it’s not super cheesy but it does have less cheese than my usual mac n cheese recipe–maybe I will add more next time. Either way it tastes good! Thanks for the recipe!

  4. Ellen Veltri says

    Just made this for the first time. DELICIOUS. I used a combo of nutritional yeast and cheddar, used almond milk, and Earth Balance buttery spread. I also added some red pepper flakes and peas. It’s on the regular rotation! Thanks Katie!

  5. Kat - the other 1 says

    Finely grated or pureed carrot also works. 🙂
    (Instead of pumpkin.)
    I use the nutritional yeast version.
    Onion powder instead of garlic, (allergy) a little mustard or dry mustard, a large pinch paprika, small pinch nutmeg, and a large pinch no salt chicken or veggie bullion. Whether using pumpkin, carrots, sweet potato, or squash, those spices seem to help create a “cheesy” like flavor. 🙂

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