Pumpkin Macaroni and Cheese
It’s no secret that I love all things fall: cooler weather, changing leaves, but especially the food! This yummy baked macaroni and cheese dish has an unexpected twist – pumpkin. And with the pumpkin comes cinnamon, nutmeg and a little bit of brown sugar – yum. This dish is great as a side, but it’s hearty enough to stand alone as a main dish.
Pumpkin Macaroni and Cheese
Author/Source:
Heather @ Onceamonthmom.com; adapted from Momtastic
Ingredients:
Pumpkin Macaroni and Cheese
- 0.5 pound elbow macaroni, or other small pasta (I used ditalini)
- 0.25 cup butter
- 3 Tablespoons flour
- 1 teaspoon cinnamon
- 0.5 teaspoon nutmeg
- 2.5 cups low-fat milk
- 0.5 cups pumpkin puree
- 2 cups grated cheddar cheese
- 0.25 cup grated swiss cheese #1
- 1 teaspoon brown sugar
- 1.5 teaspoon salt
- 0.5 teaspoon pepper
- 2 Tablespoons olive oil
- 1 cup bread crumbs
- 1 cup grated swiss cheese #2
Directions:
Cook pasta according to package directions. Reserve 1 cup water from pasta, and drain the rest. Put macaroni back into pot and add water. Set aside. Sauce: Melt butter in medium saucepan over medium heat. Gently whisk in flour, cinnamon, nutmeg until smooth. Whisk in milk. Bring to a boil, and reduce heat to simmer. Whisk in pumpkin and stir in cheddar cheese and swiss cheese #1. After cheese melts, add brown sugar, salt, and pepper. Pour sauce into pot with macaroni and reserved water. Mix well, then pour into 9×13 baking dish. To make topping: Mix olive oil, bread crumbs and swiss cheese #2 in small bowl, top macaroni and cheese with topping. Bake at 350 for 25 minutes, or until bubbly.
Freezing Directions:
Prepare as directed above, but do not add topping, and do not bake. Place topping in quart bag. Label casserole and topping and freeze. To serve: Thaw. Sprinkle topping evenly over macaroni and cheese. Bake at 350 degrees for 25 minutes, or until bubbly and brown.
Servings: 8
**conversion chart image provided by Erik Spiekermann
What does the swiss cheese #1 & #2 refer to?
Hi Maggie – it refers to the two different amounts of swiss cheese in the recipe – in the sauce and in the topping. I added more information to the directions, hopefully to provide some clarity. Thanks for bringing it to my attention!
this looks great thanks!
I made this for dinner tonight, no swiss cheese as I don’t like it (and thus had none)- it was delicious! All four of us (two adults, a 3 year old and 1 year old) cleaned our plates!! Thank you! I’ll be saving this one for the next time I need to take a meal to a new mom, this would be a hit for sure.
Yay Jaclyn! I’m glad you loved it!
How do I add this beauty to my recipe box and grocery list?
Click the ziplist button
Is that .5 lbs of pasta equal to a whole box?
A whole box is usually 16 ounces, .5 lbs is 8 ounces so 1/2 a box.
Thanks, Tricia! I’m so bad at figuring these things out!
Dies the pumpkin flavor come through very strong? I would love to make this but my husband is not a pumpkin fan – so I’m wondering if he will notice or not…
Bailey, I made this menu just last weekend and my husband isn’t a huge fan of pumpkin either. He devoured it!!
Yay! Glad to know that! I will see if I can sneak it by :)
I made this ahead of time for my 14 month old and husband….my hubby called to say he couldn’t keep up with feeding the baby…he gobbled it up! My husband was also a fan. A fall hit for sure! thanks!
This recipe is a keeper! I made a gluten-free version for a GF dinner party and it was excellent!
(I used GF pasta, cornstarch in place of the flour, and toasted a GF baguette for the bread crumbs. Fantastic!)
[...] Here are some recipes that I have found that we really enjoy. Pumpkin Dump Cake Pumpkin Spice Pancakes Pumpkin French Toast Pumpkin Oatmeal Cups Pumpkin Sage Soup Slow Cooker Pumpkin Chili Pumpkin Mac and Cheese [...]
I made this dish for dinner tonight. It was very good. I used Panko bread crumbs on top to add a little crunch. Thanks for the recipe!!