Gluten Free Pumpkin Mac and Cheese Recipe (2024)

This gluten free pumpkin mac and cheese recipe is the ultimate cheesy cool-weather comfort food. Gluten free pasta are cooked in a pumpkin, sage, and nutmeg sauce and just before serving are smothered in gooey cheddar and parmesan cheeses.

Best Gluten Free Pumpkin Mac and Cheese!

Oh my goodness do I have a good one for y'all today! I've got a gluten free pumpkin macaroni and cheese dish that I just have to jump right into because I AM SOOOOOO EXCITED about it!

I absolutely LOVE mac n cheese recipes. Our first one on BHHY was our Spicy Bacon, Mushroom, and Truffle Oil Mac n Cheese and it was a HUGE hit!

Let me tell you all the reasons that I love this pumpkin mac and cheese:

1. It's a one-pot wonder. That's right, only one pot to clean up afterward.
2. It takes only 15 minutes from start to finish. This recipes uses your busy weeknight time very wisely and boils the noodles in the vegetable and spice broth until al dente at which point the ooey gooey cheese is added. I like to boil the noodles in the spices and broth over water because the noodles gently soak up the flavors as they cook. Oh my yum! Plus it skips the whole boil-in-water stage.
3. Just a few simple and quick ingredients. There's no fancy ingredients or long list of need-to-buys from the grocery store. I bet most if not all of the ingredients for this recipe arealready in your kitchen.
4. It's a cozy fall-inspired comfort food with stick-to-your-ribs feels. Yeah it gives you the all the fall feels with the warm hints of pumpkin, sage, and nutmeg. Mmmmmmmmm.....
5. That cheese though. The ooey gooey cheese never gets old. The warm melty cheddar and that tasty sprinkle of parmesan finish the dish and make it pretty irresistible to not finish off every last cheesy drop.

Pumpkin Mac and Cheese Pairings:

Just like our Truffle Mac and Cheese recipe that is hearty and oh so filling, I’d recommend serving up bowls of this gluten free mac and cheese with a lighter side of greens attached like Air Fryer Asparagus,Quick Teriyaki Green Beans, or ourEasy Bleu Cheese Green Beans!

Pumpkin Mac and Cheese Ingredients:

• 12 oz Gluten-Free Pasta
• 1 small yellow onion, diced
• 5 cups vegetable broth
• pumpkin puree, not pumpkin pie filling
• garlic cloves, minced
• dried sage
• sea salt
• nutmeg
• black pepper
• 16 oz sharp cheddar cheese, cubed
• ¼ cup shredded parmesan cheese
• red pepper flakes and parsley to garnish, optional

What type of Gluten Free pasta to use?

Like I mentioned before, I use Barilla Gluten Freepastabecause I like their combination of rice and cornin their product. The combination gives them the wonderful rice noodle flavor and the corn helps the noodle's texture so it tastes just like real pasta.

They also cook up really quickly and I can get the perfect al dente I want every time. They areideal for quick and easy meals during the busy fall season and are part of my weekly Target grocery store purchase.

How to make Pumpkin Mac and Cheese:

For an in-depth description of the recipe, please scroll down to the full recipe card!

1. Combine the noodles, onion, vegetable broth, pumpkin puree, garlic, sage, sea salt, red pepper flakes, nutmeg, and pepper in a large sauce pan and boil until noodles are al dente (about 8-10 minutes).
2. Turn down the heat to low and add the cheese cubes and parmesan and stir continuously until the cheese is melted (about 2-3 minutes).
3. Serve and top with parsley.

Tips on making gluten free pumpkin macaroni and cheese:

This post may contain affiliate links to items I use in my recipes. Please read mydisclosure.

• You can use any cheese you like, but the cheddar makes the dish so warmand gooey and delicious that I would recommend having at least a bit of cheddar in the recipe if possible. Other cheeses that are amazing in the dish are fontina and gruyere.
• Use a high quality gluten free noodle likeBarilla® Gluten Free noodles because so many gluten free noodles fall apart or are grainy in texture. So you will either get mush or a weird crunch and neither is good for macaroni and cheese.

How to make your pumpkin mac and cheese fancy:

Serve your pumpkin macaroni and cheese in fancy serving bowls or use fancy or festive eating utensils!

Sprinkle a dash of seasoning on the top to add a touch of color, like a pinch of nutmeg, black pepper, or crushed red pepper flakes.

I love to add a sprinkle of green to the tops of each bowl of mac and cheese. This is easily done with chopped fresh parsley leaves. The parsley has such a mild flavor and the contrasting bright green really compliments the deep yellow-orange of the cheese sauce.

How to store leftover pumpkin mac and cheese:

You can store your leftover mac and cheese in an airtight container in the fridge for up to 3 days.

Make sure your pumpkin mac and cheese has cooled down to room temperature before putting in it’s airtight container.

How to reheat leftover pumpkin mac and cheese:

More delicious gluten free pasta recipes:

• One-Pot Rosemary Goat Cheese Chicken Pasta
• Parmesan and Broccolini Pasta
• Goat Cheese, Sweet Corn, and Sunflower Pasta Sauce
• Chicken Pasta in Garlic Basil Butter Sauce
• Vegan Butternut Pasta Sauce
• Gluten Free Cajun Chicken Pasta
• Baja Avocado Pasta Sauce
• Cucumber Pasta Salad

I partnered withBarilla®, a brand I personally recommend to friends and family, for this post. Thank you for continuing to support me, BHHY, and the brands that helpmake this sitepossible.

Yield: 4

Cook Time: 15 minutes

Total Time: 15 minutes

This gluten-free pumpkin macaroni and cheese recipe is the ultimate cheesy fall comfort food. Gluten-free noodles are cooked in a pumpkin, sage, and nutmeg sauce and just before serving are smothered in gooey cheddar and parmesan cheeses.

Ingredients

• 12 oz Gluten-Free Pasta
• 1 small yellow onion, diced
• 5 cups vegetable broth
• 1 cup pumpkin puree, not pumpkin pie filling
• 3 cloves garlic, minced
• ½ teaspoon dried sage
• ¼ teaspoon sea salt
• ⅛ teaspoon nutmeg
• ⅛ teaspoon black pepper
• 16 oz sharp cheddar cheese, cubed
• ¼ cup shredded parmesan cheese
• red pepper flakes and parsley to garnish, optional

Instructions

1. Combine the noodles, onion, vegetable broth, pumpkin puree, garlic, sage, sea salt, red pepper flakes, nutmeg, and pepper in a large sauce pan and boil until noodles are al dente (about 8-10 minutes).
2. Turn down the heat to low and add the cheese cubes and parmesan and stir continuously until the cheese is melted (about 2-3 minutes).
3. Serve and top with parsley.

Notes

To reheat your macaroni and cheese, take out your refrigerated macaroni and place it on a covered microwave-safe plate or dish. Place a spoonful of cream or milk, or even a tablespoon or two of extra vegetable broth in with your mac and cheese, give it a good stir, and place it in the microwave. Microwave on high for 30 seconds, stir, and check to see if it needs more time.

Nutrition Information:

Yield: 4Serving Size: 4 Servings
Amount Per Serving:Calories: 713Total Fat: 41gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 116mgSodium: 1939mgCarbohydrates: 55gFiber: 12gSugar: 5gProtein: 34g