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Leftover Canned Pumpkin Mac and Cheese
Americanvegetarian

Leftover Canned Pumpkin Mac and Cheese

Creamy stovetop mac and cheese that uses up the half can of pumpkin puree left after fall baking. The pumpkin melts into the sauce, adding color and body. Ready in 30 minutes and on the table faster than takeout.

30 minsEasy4 servings680 kcal

Every fall, half a can of pumpkin puree sits in the fridge after the pie or bread is baked. This is its destination. Instead of one more pumpkin dessert, you get a weeknight dinner that comes together in one pot.

Pumpkin puree dissolves straight into a basic cheddar sauce — it adds body and a mellow sweetness without any squash flavor taking over. The mustard powder and garlic powder sharpen the cheese so the sauce tastes like mac and cheese, not a vegetable.

Expect a thick, glossy sauce the color of sunset, clinging to every elbow. It is rich but not heavy, and the whole thing is on the table in 30 minutes. Top bowls with extra black pepper, or a handful of toasted breadcrumbs if you want crunch.

shopping_basketIngredients

  • 12 oz elbow macaroniabout 3 cups dry
  • 1 tbsp saltfor the pasta water
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 1/2 cups whole milkwarm works faster, cold is fine
  • 1 cup canned pumpkin pureeleftover, not pumpkin pie filling
  • 1/2 tsp dry mustard powder
  • 1/2 tsp garlic powder
  • 1/2 tsp saltplus more to taste
  • 1/4 tsp black pepper
  • 2 cups shredded sharp cheddarabout 8 oz; shred it yourself if you can

Nutrition Per Serving

Calories

680

Protein

28g

Fat

26g

Carbs

77g

restaurantInstructions

1

Boil the pasta

Bring a large pot of water to a rolling boil over high heat. Add the tablespoon of salt and the macaroni and cook 7 to 8 minutes, until just shy of al dente — it finishes in the sauce. Reserve 1/2 cup of the pasta water, then drain.

2

Make the roux

Melt the butter in the same pot over medium heat. Whisk in the flour and cook 1 to 2 minutes, whisking constantly, until it smells toasty and turns light golden.

3

Build the sauce

Slowly whisk in the milk until smooth. Cook 3 to 4 minutes, whisking, until it thickens enough to coat the back of a spoon. Whisk in the pumpkin, mustard powder, garlic powder, salt, and pepper until smooth and steaming.

4

Melt the cheese

Reduce the heat to low. Add the cheddar a handful at a time, stirring until each addition melts before adding more, 2 to 3 minutes total. If the sauce is too thick, stir in a splash of the reserved pasta water. Taste and add salt if needed.

5

Combine and serve

Add the drained pasta to the sauce and toss over low heat for 1 to 2 minutes, until every elbow is coated and glossy. Serve hot, straight from the pot.

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Cooking Mode

Keep your screen awake with step-by-step guidance.

lightbulbTips for success

  • Shred the cheese yourself if you can. Pre-shredded cheese is coated with starch to keep it from clumping, and that starch makes sauces grainy instead of smooth.
  • Melt the cheese over low heat, a handful at a time. High heat makes cheddar seize and turn oily; gentle heat keeps it glossy.
  • Save the pasta water before you drain. The starch in it thins the sauce without watering down the flavor, which plain water cannot do.
  • Do not use pumpkin pie filling. It is already sweetened and spiced, and it will make the sauce taste like dessert.

swap_horizSubstitutions

  • No dry mustard powder? Use 1 tablespoon Dijon mustard; it gives the same sharpness the cheese needs.
  • No whole milk? Use 2% or 1%, or 1 cup evaporated milk plus 1/2 cup water. Skim milk makes a thinner sauce.
  • No elbow macaroni? Use the same weight of any short pasta — shells, rotini, or penne all hold the sauce well.
  • Gluten-free: use gluten-free pasta and replace the flour with 2 tablespoons cornstarch, whisked into the cold milk before it goes in the pot.

restaurantWhat to serve with it

Serve with a crisp green salad or roasted broccoli to cut the richness, and put hot sauce on the table. Leftovers reheat well for lunch the next day.

kitchenStorage & reheating

Cool within 2 hours and refrigerate in an airtight container for 3 to 4 days. The sauce thickens as it sits; stir in a splash of milk when reheating.

To reheat: Reheat in a saucepan over medium-low heat with a splash of milk, stirring, until steaming (165°F / 74°C). The microwave works for single portions — heat in 1-minute bursts, stirring between them.

Recipe FAQ

Can you taste the pumpkin in pumpkin mac and cheese?expand_more

Barely. The pumpkin adds color, body, and a faint sweetness, but the cheddar, mustard, and garlic powder keep it tasting like mac and cheese. Most people cannot identify it.

Can I bake it instead of serving it from the pot?expand_more

Yes. Transfer the finished mac and cheese to a greased baking dish, top with buttered breadcrumbs, and bake at 375°F (190°C) for 15 to 20 minutes, until the top is crisp and the edges bubble.

Can I make it ahead?expand_more

Yes. Make it through the cheese-melting step and refrigerate up to 2 days. The pasta absorbs sauce as it sits, so reheat gently with a splash of milk to loosen it.

Can I freeze pumpkin mac and cheese?expand_more

It freezes, but the sauce can turn grainy when thawed. Thaw overnight in the fridge and reheat gently with a splash of milk, whisking well. Best within 2 months for quality.

menu_bookHelpful guides

Food storage

Can You Freeze Cooked Chicken?

Yes — cooked chicken freezes well for up to 4 months. Cool it fast, pack it airtight, and thaw it in the fridge for the safest results.

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Food storage

Can You Freeze Cooked Rice?

Yes. Cooked rice freezes well for up to 6 months if you cool it within 2 hours, pack it flat in freezer bags, and reheat it steaming hot to 165°F.

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Food storage

How Long Do Hard-Boiled Eggs Last?

Hard-boiled eggs last up to 7 days in the fridge when kept in their shells. Here's how to store them safely, peel them easier, and spot a bad egg.

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