Pumpkin Macaroni and Cheese

Pumpkin Macaroni and Cheese 2
Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 8 servings


3cups mostaccioli or penne pasta, uncooked
2tablespoons unsalted butter
2tablespoons flour
2cups 2% reduced fat milk
3/4cup canned or fresh pumpkin puree
1cup (4 ounces) shredded Monterey Jack Cheese
1cup (4 ounces) shredded Comte or Gruyere cheese
1/2cup (2 ounces) grated Parmesan cheese
1/4teaspoon salt
1/8teaspoon nutmeg (optional)
1/8teaspoon 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.

Recipe by Jill Melton.

Nutritional Info *per serving

  • Calories 411
  • Fat 19g
  • Saturated Fat 11g
  • Cholesterol 59mg
  • Sodium 302mg
  • Carbohydrate 38g
  • Fiber 2g
  • Sugars 5g
  • Protein 21g