Pumpkin Cheese Macaroni Recipe

Name: Pumpkin Cheese Macaroni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Pasta & Noodles
Ingredients: 1 lb elbow macaroni; 3 tablespoons butter; 3 tablespoons flour; 1 (15 ounce) can pumpkin puree (not pumpkin pie mix); 2 cups 2% low-fat milk; ¼ teaspoon salt; ¼ teaspoon black pepper; 1 teaspoon Dijon mustard; ¼ teaspoon nutmeg; 4 ½ cups shredded gruyere cheese, divided

Servings: persons

1 lb elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 (15 ounce) can pumpkin puree (not pumpkin pie mix)
2 cups 2% low-fat milk
¼ teaspoon salt
¼ teaspoon black pepper
1 teaspoon Dijon mustard
¼ teaspoon nutmeg
4 ½ cups shredded gruyere cheese, divided

1
Heat oven to 350 degrees.
2
Cook macaroni as directed on the package.
3
When the macaroni is done, drain.
4
In a saucepan, melt butter over medium heat and stir in flour.
5
Add in milk, pumpkin, dijon, nutmeg, salt and pepper.
6
Heat until it just starts to simmer.
7
Add in 3.5 cups of cheese and stir until melted.
8
Add drained macaroni to cheese sauce and mix together.
9
Place in a two 8x8 pans or one 13x9 pan and top evenly with the last 1 cup of cheese.
10
Bake until cheese is bubbling about 20 to 25 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb elbow macaroni, 3 tablespoons butter, 3 tablespoons flour, 1 (15 ounce) can pumpkin puree (not pumpkin pie mix), and more.

Yes, Pumpkin Cheese Macaroni falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cheese Macaroni

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