Go Back
Pumpkin Mac n’ Cheese – Healthyish Foods
Print Recipe
0 from 0 votes

Pumpkin Mac n’ Cheese

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Keyword: pumpkin mac n cheese


  • oven safe saute pan
  • pasta pot


  • 1 lb. shellbows Delallo Foods
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 1 cup raw cashews soaked in water for 3-4 hours then drained
  • ¼ cup coconut milk
  • ¾ cup canned pumpkin puree not pumpkin pie mix
  • 1 cup chicken broth Smart Chicken brand is delicous
  • ¼ cup cream cheese
  • 4 ounces Velveeta cheese
  • ½ teaspoon salt
  • Cracked black pepper
  • ¼ cup shredded mozzarella


  • Boil a pot of water, and cook the pasta according to the package.
  • I like to cook mine al dente because it will continue cooking once you add it to the pan with the pumpkin cheese sauce.
  • Once cooked to your liking, drain the water and drizzle the pasta with olive oil so it doesn’t stick together. Set aside.
  • In a large oven-safe sauté pan add the olive oil, minced garlic, drained cashews, coconut milk and ½ cup of the chicken broth. Stir until well combined.
  • Next, you’ll add the Velveeta cheese, cream cheese, salt and a few cracks of black pepper.
  • Once the cheese is fully melted, add the remaining ½ cup of chicken broth. Stir well.
  • Next, you’ll pour everything into the blender and buzz it together until the cashews are smooth and creamy, no lumps.
  • Pour the sauce back into the sauté pan. If it is too thick, simply add a little more chicken broth and stir until it is combined.
  • Next, you’ll pour the cooked noodles into the sauce.
  • Toss everything together until the noodles are well coated in the cheese sauce. Top with the shredded mozzarella and broil for 1-2 minutes until the cheese is golden brown and bubbly on the top.
  • Serve immediately and enjoy!