pumpkin mac and cheese recipe - www.iamafoodblog.com
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Pumpkin Mac and Cheese Recipe

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pumpkin mac and cheese recipe - www.iamafoodblog.com

If there were no consequences, like possibly turning orange or becoming orange-shaped, I think I would eat mac and cheese every day of my life. Stove-topped or baked, with breadcrumbs or without, with add-ins or plain, mac and cheese is one of my ultimate comfort foods.

pumpkin mac and cheese recipe - www.iamafoodblog.com

Mac and cheese totally brings me back to childhood, probably because I consumed so much of it. I haven’t had Kraft Dinner in ages, but I’m almost tempted to buy myself a box just to see if it’s as good as my memory tells me. It probably isn’t though, because as soon as I figured out how to make mac and cheese from scratch, KD was out the door.

pumpkin mac and cheese recipe - www.iamafoodblog.com

The first time I made mac and cheese from scratch I didn’t know what a white sauce was. I just dumped some shredded cheddar into a pot of freshly drained noodles, stirred it around and called it a day. It was a delicious day – all stringy and gooey – but it wasn’t at all like the ultimate silky, smooth cheese sauce I had tasted at a favourite neighbour’s house.

pumpkin mac and cheese recipe - www.iamafoodblog.com

After consuming the whole pot, I made the long trip next door to interrogate my kindly old neighbour about her mac and cheese. She told me about this magical thing called white sauce that was the base of any delicious mac and cheese. And even though I had just finished eating a rather large pot of noodles and cheese, I didn’t say no when she told me she’d show me the secrets of white sauce. “Hot roux, cold milk,” she whispered quietly, like it was a real secret.

pumpkin mac and cheese recipe - www.iamafoodblog.com

I don’t really know if hot roux, cold milk is much of secret, but I do know that I never have lumps in my sauce. You too don’t have to have lumps in your sauce: just make sure that your roux is hot, but not too hot, and add the cold milk in a slow, steady stream.

pumpkin mac and cheese recipe - www.iamafoodblog.com

White sauce is a awesome blank slate – throw some cheddar in and you have your basic mac and cheese. I decided to stir in some pumpkin for a fall twist. I’ve been dying to work pumpkin into mac and cheese and now that it’s October, I just decided to go for it. When I tasted it right out of the pot, I wasn’t sold on it – it tasted a bit too sweet for me – but after baking in the oven the flavours mellowed out and I was totally addicted. The pumpkin puree added just that little bit of something different to a classic favourite, making it all the more tempting.

pumpkin mac and cheese recipe - www.iamafoodblog.com

Pumpkin Mac and Cheese Recipe

  • 1 3/4 cups macaroni
  • 3 tablespoons butter
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon dry mustard
  • dash of nutmeg
  • 2 cups milk
  • 1 cup pumpkin puree
  • 3 cups grated cheddar cheese, divided

Preheat the oven to 375°F.

Boil your macaroni until al dente, according the package. Drain, rinse with cold water, and set aside.

Over medium heat, melt the butter. Add the flour and stir constantly over medium heat for about three minutes, until smooth. Pour in 1 cup of the milk in a thin stream while whisking. When smooth, add the rest of the milk. Add the salt, pepper, dry mustard and nutmeg. Keep on medium heat and stir for about 10 minutes, until the sauce thickens. Taste and adjust salt and pepper if needed.

Remove from the heat and stir in pumpkin and 2 cups of the cheese. Stir until melted. Add the cheese sauce to the noodles and gently mix.

Pour the cheese and noodle into a 2 quart oven proof baking dish. Sprinkle on the remaining 1 cup of cheese.

Bake for 25- 30 minutes or until golden brown and crispy. Enjoy hot.

pumpkin mac and cheese recipe - www.iamafoodblog.com

49 Commentsadd yours

  1. I literally have all of these ingredients in my house right now. GUESS WHAT THAT MEANS!?!?!?! hahaha :D

  2. Dang, I’m definitely trying this!!

  3. This looks so good! I love adding pumpkin to mac and cheese :)

  4. What a great idea to add pumpkin to Mac and cheese. I’m going to have to try this soon!

  5. This looks super easy…love it!!

  6. I’ve been adding pumpkin to EVERYTHING the last month! Pumpkin cookies, french toast, omelets, and enchiladas (which is on my blog). I will definitely have to try this mac!

  7. Made this tonight with alterations to make it gluten free. Totally amazing!

  8. We made this tonight and it was amazing! Added a pinch more salt and pepper to taste along with extra sharp cheddar cheese (more on top than one cup). Sooooooo good! Thanks!

    Lori Villafana on November 1, 2013 at 6:58 pm
  9. Oh and we used vegetable (carrot and squash) macaroni noodles by Barilla!

    Lori Villafana on November 1, 2013 at 6:59 pm
  10. Thank you for this recipe! I’d seen the idea of pumpkin macaroni and cheese on pinterest but all the recipes I found called for fontina (which doesn’t sound cheap), or amber ale (and all we have in the fridge is bud light lime), etc. Came across yours and I love all that I had to buy was the pumpkin puree! Such simple ingredients made a yuuum meal! Excited to have the leftovers for lunch a little later :-)

  11. Wow! This is like, the healthiest version of mac and cheese I’ve ever seen! And I can get these things here! I WILL be making this! Thanks!

  12. I’d really like this Mac and cheese. I actually forgot to add a cup of cheese and it was still delicious :)
    how many servings is this? 4-6? I’m thinking of making it for 20-25 people!

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pumpkin mac and cheese recipe - www.iamafoodblog.com
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