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This recipe brings together two fall favorites–pumpkin and mac & cheese!  I found this recipe over at LifeMadeSweeter.com a while back and tried it out.  I’ve only made it once with pumpkin, but the recipe is so simple, it’s a go-to for a quick dinner side.

Preparation uses one pot!  I think this is my favorite part!  The most hands on time for this recipe is grating the cheese.  But, it is so worth it for the texture of the sauce.  You can use packaged grated cheese in a pinch, but the sauce will have more of a grainy texture.

The end result pumpkin macaroni and cheese was quite delicious.  I especially enjoyed the nutmeg flavor and the subtle spiciness of the cayenne.  The pumpkin did not overpower the sauce, just provided some “fullness” of flavor.  The sauce was creamy and cheesy, just as it should be.  It’s a keeper recipe for sure.

 

Pumpkin Macaroni and Cheese
Pumpkin Macaroni and Cheese
Print Recipe
Servings Prep Time
5-6 5 minutes
Cook Time
20 minutes
Servings Prep Time
5-6 5 minutes
Cook Time
20 minutes
Pumpkin Macaroni and Cheese
Pumpkin Macaroni and Cheese
Print Recipe
Servings Prep Time
5-6 5 minutes
Cook Time
20 minutes
Servings Prep Time
5-6 5 minutes
Cook Time
20 minutes
Ingredients
  • 2 2/3 cup dry macaroni
  • 5 tablespoons butter
  • 5-6 tablespoons flour
  • 3 cups Milk
  • 1 tsp nutmeg
  • 2 tsp garlic
  • 1 tsp Salt
  • 1/2 tsp pepper
  • 1/2 tsp cayenne pepper
  • 1 cup pumpkin puree
  • 1 cup sharp cheddar, shredded
  • 1 1/2 cup mozzarella, shredded
Servings:
Instructions
  1. Fill a large pot with water, bring to boil, and cook pasta for 8 minutes, or until desired tenderness.
  2. Drain the macaroni and set aside,
  3. In the same pot, melt butter and continuously whisk in flour until smooth. Slowly pour in milk while stirring until creamy.
  4. Stir in nutmeg, garlic powder, salt, pepper, and cayenne pepper.
  5. Add pumpkin and cheeses and stir until sauce thickens. (Taste cheese sauce and adjust seasonings or milk if needed for taste and consistency.)
  6. Add cooked macaroni and toss to coat.
Recipe Notes

Helpful Hints!

  • While macaroni is cooking, measure out all the spices and seasonings into a small bowl so it's ready to go in.
  • Use freshly grated cheeses for the creamiest sauce.
  • As an optional crunchy topping treatment, the original recipe gave the option of adding more shredded cheddar cheese and 1/2 cup panko bread crumbs and broiling for a couple of minutes.
  • For a great traditional stovetop mac and cheese, leave out the pumpkin and nutmeg.
  • For a different flavor, substitute another of your favorite creamy cheeses for the mozzarella, like Swiss or Monterrey Jack.
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