Pumpkin Macaroni and Cheese

Pumpkin Mac and Cheese

Pumpkin Macaroni and Cheese

Prep Time

30 minutes

Cook Time

25 minutes


8 people

An easy and delicious recipe for a familiar side dish – with a twist. Make is seasonal and bring “wow’s” to your Fall menu.


  • 16 oz. elbow macaroni (or any other fun shape works too!)
  • 4 tablespoons butter
  • 3 tablespoons flour
  • 4 cups milk
  • 8 oz. shredded cheddar cheese
  • 8 oz. yellow American cheese (packaged is fine, just break into small pieces for easy blending)
  • 3/4 cup pumpkin puree (1/2 15-oz. can)
  • 1 1/2 teaspoon minced fresh rosemary
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup panko style breadcrumbs


  • 1 Preheat oven to 400 degrees.
  • 2 Cook pasta in boiling salted water until al dente.
  • 3 Drain and rinse with cold water. Set aside.
  • 4 In a heavy saucepot over medium high heat, melt the butter and add the flour. Whisk together and cook for thirty seconds.
  • 5 Add 2 cups milk, minced rosemary, and thyme and whisk until smooth. Add another cup of the milk (reserving one cup) and continue to whisk. Cook for approximately 5 minutes while whisking. The mixture will begin to get very thick!
  • 6 Add the cheese and stir well so that the cheese melts evenly.
  • 7 Add the salt, pepper and cayenne followed by the additional cup of milk and the pumpkin puree.
  • 8 Once everything is smooth, add the cooked macaroni and toss to coat.
  • 9 Pour into a 9x13 casserole pan and top with breadcrumbs.
  • 10 Bake for 25 minutes until golden brown and bubbling.


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