Pumpkin Mac and Cheese

Here's a mac and cheese that veers off the beaten path! Pumpkin adds moisture and an irresistibly earthy flavor to the easy casserole recipe.

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Pumpkin Mac and Cheese

Reviews (0)

4.0 by 254 people

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  • Makes: 8 servings
  • Serving Size: 3/4 cup
  • Prep: 30 mins
  • Bake: 30 mins 350°F
  • Stand: 10 mins

Pumpkin Mac and Cheese

Directions

  1. Preheat oven to 350 degrees F. Cook pasta in a large pot following package directions. Drain cooked pasta, then return to pot.
  2. For cheese sauce, in a medium saucepan melt butter over medium heat. Stir in flour, salt, and pepper. Add whipping cream and milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, pumpkin, and sage until cheese is melted. Stir cheese sauce into pasta to coat. Transfer macaroni and cheese to an ungreased 2-quart rectangular baking dish.
  3. In a small bowl combine bread crumbs, Parmesan, walnuts, and oil; sprinkle over pasta. Bake, uncovered, for 30 minutes or until bubbly and top is golden. Let stand 10 minutes before serving. If desired, sprinkle with sage leaves.
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Nutrition Facts (Pumpkin Mac and Cheese)

  • Per serving:
  • 409 kcal cal.,
  • 26 g fat
  • (14 g sat. fat,
  • 4 g polyunsaturated fat,
  • 8 g monounsatured fat),
  • 73 mg chol.,
  • 403 mg sodium,
  • 32 g carb.,
  • 3 g fiber,
  • 5 g sugar,
  • 13 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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Reviews (10)

254 Ratings
724 Days Ago
Delicious. This was great paired with my orange marmalade Glazed pork loin.
724 Days Ago
Loved it. It was perfect paired with my orange marmalade glazed pork.
1056 Days Ago
I was so dissappointed with this recipe--I knew it would be sort of bland, but this tasted flat out boring!!
Brent 1366 Days Ago
I loved this! I made a couple of very small changes...bacon fat instead of butter for the roux, added a little bit of red pepper flakes, and used cheddar cheese in the sauce because that's what I had on hand. I used Panko bread crumbs instead of fresh in the topping. Yum.
Nancy Mullen 1424 Days Ago
next time instead of using heavy creme I will use half n half. The topping was disappointing. Over all I thought it was ok, others loved it. Last note made alot of sauce for just 2 cups of elbows.
Emily Rendall-Araujo 1481 Days Ago
This is delicious and easy! I used whole-wheat rotini (as that's what I had on hand) which worked great. Also, I couldn't find fontina cheese, so I used a cup of mild cheddar and that worked just fine. I didn't do the topping; just sprinkled parmesan and bread crumbs on top before baking. The pumpkin flavor is subtle, but creates an extra-creamy sauce without too much cheese.
Anonymous 1628 Days Ago
try to remove 2 unnecessary comments
Anonymous 1628 Days Ago
Try again
Anonymous 1628 Days Ago
The absolutely BEST macaroni and cheese ever! I use tinkyada rice pasta, rice flour, Manchego sheep's milk cheese from Spain and Pecorino romano sheeps' milk cheese from Italy. Also use gluten free bread to make the crumbs. I use soy milk, but almond milk or rice milk will work as well if it is not vanilla flavored. Gluten free can be wonderful and this recipe is great as printed with the gluten and cow milk ingredients, but I think it's even better with the gluten free and cow-free ingredients! Either way: Try it. We serve it to company and they LOVE it!
Christine Capella 1671 Days Ago
So I loved the Cheese sauce, however once we had the topping of bread crumbs and walnuts it was unpalatable for me. Many others thought it was okay but when I use this recipe again I will modify the topping. Yes the cheese sauce with pumpkin was that amazing.

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