Okay, take your pick, imagine yourself all wrapped up in your favorite blanket, fuzzy socks on and all sitting in front of the fire OR you gathered around the dinner table on the holiday’s with your loved ones, either scenario is pretty much what this Pumpkin Mac and cheese tastes like, It’s the coziest of the cozy meals.

If there are two things that I truly love, it’s mac and cheese and pumpkin season. The smell of fresh pumpkin and squashes when they get cut in half is so refreshing. Now, I know what you might be thinking and no I did not use fresh pumpkin puree for this recipe, I used canned pumpkin. But, hey pumpkin is pumpkin, right? This is one of my favorite ways to enjoy mac and cheese because it combines my two favorites in one!

This mac and cheese is not only made with pumpkin, but with a combination of freshly shredded cheddar cheese, freshly shredded american cheese, pinches of pumpkin pie spice here and there, ground mustard and oat milk to create the most beautiful fall flavor profile. The tender curly noods get tossed in the cheesy, yet light and nutty with hints of sweetness sauce...mmmm, it’s perfection!

I love this recipe because it's so easy to whip up at any time. It’s great for an easy Thanksgiving side dish or even a fall weeknight meal. But, if I am going to be honest, I would even eat this during the summer.

Now, what about storing this? Well if you are not going to enjoy right away, no worries! You can keep this sealed in an airtight container for up to 5 days in the refrigerator. But, I will say enjoying this right away directly from the pot is best.

Did you make this? If so, make sure to tag and follow @prettyplatebymichelle on instagram or leave a comment below and let me know what you thought! I  love to see your Pretty Plate and hear from you!