Easy Baked Pumpkin Mac and Cheese

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