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hands holding a ceramic dish of baked pumpkin mac and cheese with a gold serving spoon

Easy Baked Pumpkin Mac and Cheese

  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: serves 4-6 1x
  • Category: main dish


Made with cheddar and parmesan cheeses, this baked pumpkin mac and cheese recipe is sure to please everyone! The ultra creamy sauce is made in a blender, so it’s easy to make for a weeknight dinner.


  • 12 oz rotini pasta (or other mac and cheese pasta shape)
  • 1 15 oz can pumpkin puree
  • 1/2 cup unsweetened almond milk
  • 1/2 cup vegetable broth
  • 3/4 cup + 1/3 cup shredded parmesan cheese, divided
  • 3/4 cup shredded cheddar cheese
  • 1 tsp fresh rosemary leaves
  • 1/4 tsp smoked paprika
  • 1/8 tsp nutmeg
  • 1/2 tsp salt
  • 1 tbsp lemon juice
  • 1/3 cup panko breadcrumbs
  • 2 tbsp olive oil


  1. Cook pasta to an al dente texture according to package instructions.
  2. Preheat oven to 350 degrees F.
  3. Prepare the pumpkin cheese sauce: add the canned pumpkin, almond milk, vegetable broth, 3/4 cup parmesan cheese, cheddar cheese, rosemary, paprika, nutmeg, salt, and lemon juice to a high powered blender. Blend until completely smooth and creamy and no chunks of any ingredients remain.
  4. Drain the cooked pasta and add it to a mixing bowl. Pour the pumpkin cheese sauce over the pasta and mix well to combine.
  5. Transfer the pasta to an 8×11 baking dish and spread it all out into an even layer.
  6. Mix together the remaining 1/3 cup parmesan cheese, panko breadcrumbs, and olive oil. Sprinkle the mixture over the pasta.
  7. Bake in the oven for 20-25 minutes. Breadcrumbs should be turning golden brown, and the edges of the pasta bake beginning to brown.


Store leftovers in an airtight container in the fridge for up to 3 days.

Keywords: pumpkin baked mac and cheese, vegetarian