Pumpkin Mac & Cheese
There’s something about pumpkin season that makes me want to cozy up with a bowl of something warm, creamy, and filling. This dump and bake pumpkin mac and cheese is exactly that. Everything bakes in one dish with no stovetop required and comes out bubbling, golden, and so cozy. The secret ingredient is blended cottage cheese, which makes the sauce extra creamy while sneaking in a protein boost.
For this recipe, I loved pulling my flour, pasta, and breadcrumbs straight from my Bentgo pantry containers. They keep everything organized and fresh, which makes weeknight cooking so much easier. And when the mac and cheese is done, I portion leftovers into my Bentgo meal containers so we’ve got creamy, high protein dinners ready all week. Cozy comfort food meets meal prep convenience, and honestly nothing feels more fall than that.
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Why You’ll Love This Pumpkin Mac & Cheese
- Creamy & comforting — rich cheese sauce with velvety pumpkin
- Cozy fall flavor — perfect for autumn and holiday menus
- One-dish dinner or side — easy enough for weeknights
- Nutritious twist — pumpkin adds vitamins and texture
- Baked golden & bubbly — crispy breadcrumb topping optional
The pumpkin adds a subtle sweetness and silky texture that elevates traditional mac & cheese and makes it feel like serious comfort food.
Ingredients for Pumpkin Mac & Cheese
Here’s what you’ll need to make this fall favorite:
- Pasta (elbow, shells, or cavatappi works best)
- Pure pumpkin puree — NOT pumpkin pie mix
- Milk &/or broth — creates a smooth sauce
- Cottage cheese — blended for extra creaminess
- Cheddar cheese — sharp or mild for melty goodness
- Mozzarella & Parmesan — extra cheesy layers
- Flour — optional thickener
- Spices: Dijon mustard, garlic powder, onion powder, nutmeg, salt & pepper
- Breadcrumbs & olive oil/butter — for crispy topping (optional)
This combo keeps the sauce rich and balanced without being overpowering or overly sweet.
How to Make Pumpkin Mac & Cheese
Step 1. Preheat & prep
Preheat oven to 375°F (190°C), and grease a 9×13 baking dish.
Step 2. Mix creamy base
In a bowl or directly in the casserole dish, whisk together milk, pure pumpkin puree, blended cottage cheese, broth, flour, Dijon mustard, garlic powder, onion powder, nutmeg, salt, and pepper until smooth.
Step 3. Add pasta & cheeses
Stir in uncooked pasta and 1½ cups of cheddar, mozzarella, and Parmesan. Make sure pasta is fully submerged.
Step 4. Bake covered
Cover tightly with foil and bake for about 30 minutes.
Step 5. Add topping
Remove foil, sprinkle remaining cheese and breadcrumbs on top, then bake uncovered 15 minutes until golden and bubbly.
Step 6. Rest & serve
Let cool slightly, then scoop and enjoy cozy fall comfort.
This baked pumpkin mac & cheese comes out creamy with golden cheesy edges — the best of both worlds.
Ingredient Swaps & Variations
Customize this cozy pasta:
- Gluten-free: use gluten-free pasta + breadcrumbs; add extra liquid as needed.
- Richer sauce: add a splash of heavy cream for even more decadence.
- Spice twist: add a pinch of cayenne or smoked paprika for warmth.
- Add veggies: stir in roasted broccoli, spinach, or kale before baking.
- Herb finish: fresh thyme or sage balances richness beautifully.
Tips for the Best Pumpkin Mac & Cheese
- Blend the cottage cheese smooth before mixing to avoid curds.
- Press pasta fully under the sauce so it cooks evenly.
- If sauce looks dry halfway through baking, add a splash of milk or broth.
- Broil 2–3 minutes at the end for extra browning on top.
These simple steps help avoid dry edges and ensure a velvety center.
How to Store & Reheat
- Refrigerate: airtight for up to 4 days
- Freeze: up to 2 months; thaw overnight then reheat
- Reheat: microwave or oven with a splash of milk to re-loosen sauce
Meal prepping this before the week ahead makes cozy dinners effortless.
Frequently Asked Questions
No — pure pumpkin puree adds creaminess with just a mild, earthy sweetness.
Short pasta like elbow, shells, or cavatappi help hold onto the creamy pumpkin cheese sauce.
Stir in cooked sausage, turkey, or chicken for a heartier meal.
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Give It a Try
If you’ve been looking for a cozy fall dinner that’s easy to make and just as easy to store, this pumpkin mac and cheese bake is the one. It’s creamy, cheesy, and high in protein, plus it comes together in one dish with almost no effort. I love how it doubles as comfort food and meal prep all in one. Give it a try this week, and I promise it’ll earn a spot in your regular rotation.
Creamy Pumpkin Mac and Cheese
Ingredients
- 12 oz uncooked pasta elbows, shells, or cavatappi
- 3 cups milk dairy or unsweetened almond or oat milk
- 1 cup pumpkin puree
- 1 cup cottage cheese blended smooth
- 1 cup chicken bone broth
- 2 tbsp flour
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp nutmeg optional
- 2 cups shredded sharp cheddar cheese divided
- ½ cup shredded mozzarella
- ½ cup grated Parmesan
- ½ cup breadcrumbs optional topping
- 1 tbsp olive oil or melted butter, for topping
- Salt and black pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 casserole dish.
- In a bowl (or directly in the baking dish), whisk together milk, pumpkin puree, blended cottage cheese, broth, flour, Dijon, garlic powder, onion powder, nutmeg, and a good pinch of salt and pepper until smooth.
- Stir in uncooked pasta, 1 ½ cups cheddar, mozzarella, and Parmesan. Make sure pasta is submerged.
- Cover tightly with foil and bake for 30 minutes.
- Remove foil, stir well, and add a splash of liquid if needed. Sprinkle with remaining cheddar. If using breadcrumbs, toss them with olive oil or melted butter and scatter over top.
- Bake uncovered for 15 minutes until pasta is tender and topping is golden and bubbly.
- Let rest 5 minutes before serving, then portion into Bentgo containers for meal prep.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Blend cottage cheese before adding for extra creaminess.
- Reserve pasta water if using stovetop variation to loosen sauce.
- Top golden: Add breadcrumbs & extra cheese for a crisp crust.
