Skip to Content
Menu

Pumpkin Mac and Cheese

  • Save Recipe
  • Jump to Recipe
By Inspired Taste
Created Jan 23, 2012
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Our recipe for homemade mac and cheese gets a burst of fall flavor with the addition of canned pumpkin. It's ready in under an hour.

Pumpkin Mac and Cheese

  • Prep Time 25 min
  • Total 50 min
  • Servings 6
  • Ingredients 10
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

  • 1 package (16 oz) elbow macaroni
  • 1/4 cup butter
  • 1/4 cup Gold Medal™ all-purpose flour
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon Dijon mustard
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 2 cups shredded Cheddar cheese (8 oz)
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. Cook and drain macaroni as directed on package, using minimum cook time.
  • Step 
    2
    Meanwhile, in 2-quart saucepan, melt butter over low heat. Stir in flour; cook 1 minute, stirring constantly with whisk. Remove from heat; stir in milk. Heat to simmering; cook 1 minute, stirring constantly, until thickened. Stir in salt, pepper, nutmeg, mustard and pumpkin. Add 1 3/4 cups of the cheese. Cook, stirring occasionally, until cheese is melted.
  • Step 
    3
    Add macaroni to cheese sauce and stir until coated. Pour into ungreased 3-quart casserole. Top with remaining 1/4 cup cheese.
  • Step 
    4
    Bake uncovered 20 to 25 minutes or until golden brown.

Nutrition

Nutrition Facts are not available for this recipe

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved