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Home » Lunch » Pumpkin Chili Macaroni and Cheese

Pumpkin Chili Macaroni and Cheese

October 16, 2018 by Krista 5 Comments

Overhead view of pumpkin chili macaroni and cheese in a pot topped with cheese, cilantro, avocado, and jalapeno

Say hello to the best of fall comfort food! This Pumpkin Chili Macaroni and Cheese contains wholesome veggies, ground turkey, and pumpkin all packed into a hearty, cheesy, and oh-so-cozy dish.

Even though I consider this mac and cheese pure comfort food, it is packed with plenty of veggies like:

  • onion
  • jalapeno peppers
  • red bell pepper
  • black beans
  • corn
  • tomatoes w/ green chilies

As for the meat component, I used ground turkey for a lighter option. Feel free to substitute your favorite ground meat or leave it out completely for a yummy vegetarian chili mac. For the pasta, I usually opt for a whole wheat variety or a gluten-free macaroni option.

Overhead view of cooked macaroni combining with veggies, meat, and sauce.

While this dish isn’t a one pot meal, I made it work successfully in two pots, one pot for the pasta and sauce and a larger Dutch oven-type pot for the rest. The first line of business is to get pasta cooking while the the turkey browns and the veggies sauté. When finished, drain the pasta and let it hang out on the sidelines with the meat and veggies while you make the most important part of this dish, the sauce that gives this macaroni and cheese its pumpkin chili name.

Overhead view of a scoop of pumpkin chili macaroni and cheese

In the same pot used to boil the pasta (once the pasta is removed), you’ll combine canned tomatoes, cream cheese, spices, and a can of pumpkin. As it heats, stir it up until it becomes the most creamy and velvety cheese sauce. The cream cheese and spices give it that queso flavor and texture while the pumpkin does an amazing job of thickening the sauce.

Then, all components—pasta, sauce, and veggies/meat—come together in the Dutch oven and stir until the most luscious and bold macaroni and cheese forms. Topping suggestions include chopped cilantro, avocado, jalapeno slices for an extra kick, and shredded cheese!

Side view of a scoop of pumpkin chili macaroni and cheese with melted cheese

This Pumpkin Chili Macaroni and Cheese is perfect for Sunday game days or for those chilly nights when you’re craving something warm in your belly.

 

Pumpkin Chili Macaroni and Cheese
 
Print
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
 
Author: Krista
Serves: 8
Ingredients
Chili Macaroni
  • 10 ounces macaroni
  • 1 teaspoon olive oil
  • ½ onion, chopped
  • 1 pound ground turkey
  • 1 teaspoon salt
  • 2 jalapenos, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 1 can (14.5 ounces) black beans
  • 1 cup corn
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
Pumpkin sauce
  • 3 cans (10 ounces each) diced tomatoes with green chiles
  • 1 can (14 ounces) pumpkin puree
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 8 ounces cream cheese
  • ½ teaspoon salt
  • 1 cup chicken or vegetable broth
Instructions
  1. For the macaroni, turkey, and veggies: Cook the macaroni until just short of al dente. Drain and set aside. In a large Dutch oven, heat the oil over medium-high heat. Add in the onion, peppers, and ground turkey. Sprinkle in the salt, chili powder and cumin. Cook until the veggies have softened and the ground turkey is cooked through. Stir in the black beans and corn. Cook on low heat, stirring occasionally, while you make the pumpkin sauce.
  2. For the sauce: In the pan you used to cook the pasta, combine the tomatoes with green chiles, spices, pumpkin, and cream cheese. Stir over low-medium heat until the cream cheese has melted and is incorporated.
  3. Bring it all together: Pour the sauce over the ground turkey and veggie mixture and stir to incorporate. Add in the macaroni and gently stir to combine. Pour in the chicken broth, ¼ cup at a time, and gently stir until the macaroni reaches a smooth, creamy consistency. You may not need the full 1 cup.
3.4.3177

 

Filed Under: Lunch, Main Meals, Mexican/Southwest, Pasta, Side Dishes

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Comments

  1. Heather @ Sweet Precision says

    November 5, 2014 at 11:31 pm

    Yummy! This combines some of my favorite fall ingredients 🙂 Also, I just LOVE your pictures Krista, they look professional quality! Have you ever submitted to FoodGawker or TasteSpotting? Your pictures would be awesome submissions!!!

    Reply
    • Krista says

      November 6, 2014 at 2:41 am

      Aww you’ve seriously made my day. Thanks for the compliment! I’ve heard about those sites, but I thought I’d need a little more practice before submitting. Totally going to check it out now!

      Reply
  2. Karen @ strawberrywoman says

    November 8, 2014 at 12:27 am

    Oh Krista I love the way you think/cook. I was so excited about the Pumpkin Beer Cheese Soup and thought it couldn’t get any better until you went and posted this!! I can’t wait to make it and see the reaction from the family. And Heather is right, your photos are really good. Keep up the great work!

    Reply
    • Krista says

      November 8, 2014 at 4:01 am

      Thanks Karen! So excited that you’re going to try it. All week I’ve had it for lunch, dinner, and in random spoonfuls directly from refrigerator 🙂

      Reply

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Hi! I'm Krista, a self-proclaimed vegetable lover who likes to put a creative spin on healthy cooking. Here you'll find a variety of lightened up recipes using fresh and wholesome ingredients! Read More…

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Hi! I'm Krista, a self-proclaimed vegetable lover who likes to put a creative spin on healthy cooking. Here you'll find a variety of lightened up recipes using fresh and wholesome ingredients! Read More…

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