Pumpkin Macaroni and Cheese

Pumpkin Macaroni and Cheese

Seasonal pumpkin sneaks into this kid-favorite dish. A perfect dish to have on hand for Halloween night.

Serves: 8 Save

Ingredients (14)

  • 3 cup Mostaccioli Pasta
  • or 3 cup Penne Pasta
  • 2 T Unsalted Butter
  • 2 T All Purpose Flour
  • 2 cup 2% Milk
  • ¾ cup Canned Pumpkin Puree
  • or ¾ cup Fresh Pumpkin Puree
  • 4 oz Monterey Jack Cheese
  • 4 oz Comté Cheese
  • or 4 oz Gruyere Cheese
  • 2 oz Parmesan Cheese
  • ¼ tsp Salt
  • ¼ tsp Ground Nutmeg (optional)
  • ¼ tsp Freshly Ground Black Pepper


  1. Preheat oven to 375F. Grease a 13 x 9-inch baking pan.
  2. Cook pasta in salted water according to package directions. Drain.
  3. 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
  4. When cheese is melted combine with drained noodles. Pour into baking pan.
  5. Bake uncovered 25 to 30 minutes or until golden and bubbly.