You are here: Home » Recipes » Pumpkin Macaroni and Cheese Pumpkin Macaroni and Cheese Kitchen Tested Yield 8 servings Seasonal pumpkin sneaks into this kid-favorite dish. A perfect dish to have on hand for Halloween night. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Ingredients 3 cups mostaccioli or penne pasta, uncooked2 tablespoons unsalted butter2 tablespoons flour2 cups 2% reduced fat milk3/4 cup canned or fresh pumpkin puree1 cup (4 ounces) shredded Monterey Jack Cheese1 cup (4 ounces) shredded Comte or Gruyere cheese1/2 cup (2 ounces) grated Parmesan cheese1/4 teaspoon salt1/8 teaspoon nutmeg (optional)1/8 teaspoon black pepper Instructions Preheat oven to 375F. Grease a 13 x 9-inch baking pan. Cook pasta in salted water according to package directions. Drain. Melt butter in saucepan over medium heat until foamy. Whisk in flour and cook 2 minutes. Slowly whisk in milk, making sure there are no lumps. Add pumpkin puree and mix well. Remove from heat. Add cheeses, salt, nutmeg and black pepper When cheese is melted combine with drained noodles. Pour into baking pan. Bake uncovered 25 to 30 minutes or until golden and bubbly. Recipe by Jill Melton.