Pumpkin Mac and Cheese
Pumpkin Mac and Cheese is a delicious twist on a classic comfort food that combines the savory creaminess of mac and cheese with the rich, earthy flavor of pumpkin.
You’ll taste the change in seasons in this favorite the whole family will love.
Be sure to check out my other mouthwatering Pumpkin Recipes!
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Pumpkin Mac and Cheese
Ingredients
- 8 ounces rotini or medium shell pasta
- 5 tablespoons butter, divided
- 1/4 cup all-purpose flour
- 1 can (12 ounces) evaporated milk
- 1 cup milk
- 1/2 cup canned pumpkin
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 2 cups shredded Swiss or Gruyere cheese
- 1 cup shredded cheddar cheese
- 1/4 cup breadcrumbs
Directions for Pumpkin Mac and Cheese
Cook pasta according to package directions; drain and set aside.
Heat oven to 375 F.
Grease 1 1/2-quart baking dish. In 4-quart saucepan over medium heat, melt 3 tablespoons butter. Stir in flour; cook 1 minute. Gradually stir in evaporated milk and milk; cook until mixture is thickened and smooth. Stir in pumpkin, salt, pepper and nutmeg.
Remove from heat; whisk in cheeses until smooth. Stir in cooked pasta; toss to mix well. Spoon into baking dish.
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Melt remaining butter; stir in breadcrumbs to coat well. Sprinkle on top of casserole. Bake 30 minutes, or until sauce is bubbly and mixture is golden.
For more delicious Fall Recipes:
The Great Big Pumpkin Cookbook: A Quick and Easy Guide to Making Pancakes, Soups, Breads, Pastas, Cakes, Cookies, and More
The Complete Autumn and Winter Cookbook: 550+ Recipes for Warming Dinners, Holiday Roasts, Seasonal Desserts, Breads, Food Gifts, and MoreHalf Baked Harvest Super Simple: More Than 125 Recipes for Instant, Overnight, Meal-Prepped, and Easy Comfort FoodsFix-It and Forget-It Best of Fall Recipes: Quick and Delicious Slow Cooker Meals
Pumpkin Mac and Cheese
Pumpkin Mac and Cheese is a delicious twist on a classic comfort food that combines the savory creaminess of mac and cheese with the rich, earthy flavor of pumpkin.
Ingredients
- 8 ounces rotini or medium shell pasta
- 5 tablespoons butter, divided
- 1/4 cup all-purpose flour
- 1 can (12 ounces) evaporated milk
- 1 cup milk
- 1/2 cup canned pumpkin
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 2 cups shredded Swiss or Gruyere cheese
- 1 cup shredded cheddar cheese
- 1/4 cup breadcrumbs
Instructions
- Cook pasta according to package directions; drain and set aside.
- Heat oven to 375 F.
- Grease 1 1/2-quart baking dish. In 4-quart saucepan over medium heat, melt 3 tablespoons butter. Stir in flour; cook 1 minute. Gradually stir in evaporated milk and milk; cook until mixture is thickened and smooth. Stir in pumpkin, salt, pepper and nutmeg.
- Remove from heat; whisk in cheeses until smooth. Stir in cooked pasta; toss to mix well. Spoon into baking dish.
- Melt remaining butter; stir in breadcrumbs to coat well. Sprinkle on top of casserole. Bake 30 minutes, or until sauce is bubbly and mixture is golden.
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