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    Home ยป Recipes

    Pumpkin Macaroni and Cheese

    Published: Oct 24, 2013 ยท Updated: Oct 27, 2020 ยท Post may contain affiliate links

    Jump to Recipe Print Recipe

    Mac & cheese made with gruyere, cheddar, and pumpkin. The perfect recipe to celebrate fall weather that even non-pumpkin fans will enjoy

    Mac & cheese made with gruyere, cheddar, and pumpkin. Perfect recipe to celebrate this glorious fall weather that even non-pumpkin fans will enjoy. Pumpkin Macaroni and Cheese from @memeinge

    Pumpkin might sound strange to add to macaroni and cheese, but it's actually quite delicious.

    As you can see by the small hands in the photos, I had a helper with this recipe: my niece. And while she didn't actually taste the mac & cheese, her picky brother did. And he actually ended up eating and enjoying it. Total win in my book.

    But the most important part is that the grown-ups really liked this, and my family aren't huge fans of pumpkin. I like a little pumpkin but only a hint of it. I hate pumpkin pie and anything like that.

    dutch oven with macaroni and cheese with rosemary on glass table with children's hands and small pumpkins

    However, I really enjoyed this; the pumpkin flavor isn't very strong and you might only notice it if you know it's made with pumpkin. It's similar to using butternut squash in savory recipes.

    This Pumpkin Macaroni and Cheese has a savory, cheesy flavor that is perfectly complemented with the rosemary. I used a combination of gruyere for its delicious flavor plus sharp cheddar for the cheeses.

    I made this gluten-free because that happened to be the pasta I grabbed at the store. However, it would be good with any type of whole grain pasta (for extra fiber and nutrients), but I really enjoyed the brown rice pasta.

    glass table with two small pumpkins, glass of champagne, forks and plates and a dutch oven full of mac and cheese topped with rosemary sprigs

    I like that this Pumpkin Macaroni and Cheese has two veggies - pumpkin and onions - in there to add extra nutrients to this comfort food dish. Plus, the pumpkin helps stretch the sauce and makes it thicker.

    This Pumpkin Macaroni and Cheese makes about 10 cups, so it can serve 8-10. Leftovers reheat well and freeze well too.

    plates, forks, champagne, pumpkins, rosemary, and pot of mac and cheese with wooden spoon

    If you are not a fan of rosemary, I think you could use sage, as it works well with pumpkin in savory recipes. However, I have only tried this with rosemary so I don't know for sure.

    One last thing... this mac & cheese only uses one pan. Less clean-up is always a bonus! Enjoy!

    glass table with pot of mac and cheese with rosemary and two small pumpkins
    Pumpkin Macaroni and Cheese from Living Well Kitchen

    Pumpkin Macaroni and Cheese

    Mac & cheese made with gruyere, cheddar, and pumpkin. Perfect recipe to celebrate the fall weather that even non-pumpkin fans will enjoy
    5 from 2 votes
    Print Rate
    Prep Time: 20 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 8
    Author: Meme

    Ingredients

    • 4 cups pasta shells any whole grain pasta
    • 2 tablespoon butter
    • 1 large onion diced (2 cups)
    • 2 cloves garlic minced (2 teaspoons)
    • 1 tablespoon cornstarch
    • 2 cups 2% milk or whole, do not use skim
    • 1 teaspoon salt
    • ยฝ teaspoon pepper
    • ยฝ teaspoon cayenne pepper
    • 1 teaspoon minced fresh rosemary
    • 1 bay leaf
    • 15 ounce can 100% pure pumpkin not pumpkin pie mix
    • 6 ounces cheddar cheese shredded (1-ยฝ cups)
    • 2 ounces gruyere cheese shredded (ยฝ cup)

    Instructions

    • Bring a large Dutch over or pot of water to a boil. Add pasta shells and cook until al dente. Drain, reserving 1 cup pasta cooking water, and set aside; don't rinse the pasta.
    • Return the Dutch oven to the stove and heat over medium-high. Add butter and onions. Sauté until onion is softened and lightly browned, about 7 minutes. Add garlic and cornstarch. Stir well for about 1 minute.
    • Whisk in milk slowly to completely incorporate. Add salt, pepper, cayenne pepper, rosemary, and bay leaf. Reduce heat to medium-low and simmer for about 5-10 minutes until sauce thickens, stirring occasionally.
    • Remove bay leaf and stir in pumpkin. Make sure it is completely combined. Stir in cheeses and mix until cheese has melted. Add in cooked pasta and stir well. Remove from heat and serve. Enjoy!

    What to Use in This Recipe

    Dutch Oven
    red spoon
    Spoon
    Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

    [showhide type="post" more_text="Click here for Lentil Chilli Nutrition Facts" less_text="Clear Nutrition Facts"]
    *

    Nutrition Facts
    Pumpkin Macaroni and Cheese
    Serving Size
     
    1 cup
    Amount per Serving
    Calories
    305
    % Daily Value*
    Fat
     
    14
    g
    22
    %
    Saturated Fat
     
    9
    g
    56
    %
    Cholesterol
     
    42
    mg
    14
    %
    Sodium
     
    505
    mg
    22
    %
    Potassium
     
    311
    mg
    9
    %
    Carbohydrates
     
    33
    g
    11
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    6
    g
    7
    %
    Protein
     
    15
    g
    30
    %
    Vitamin A
     
    8747
    IU
    175
    %
    Vitamin C
     
    4
    mg
    5
    %
    Calcium
     
    327
    mg
    33
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    *
    [/showhide]

    Meme

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    Comments

    1. Tiffany says

      October 24, 2013 at 5:31 pm

      I've made something very similar with butternut squash instead of pumpkin! It was awesome so I just might have to try this ๐Ÿ™‚

      Reply
      • Meme says

        October 24, 2013 at 10:40 pm

        Yum! I love butternut squash!
        I have been feasting on these leftovers all week, and I'm contemplating making it again ๐Ÿ™‚

        Reply
    2. Jacky says

      January 20, 2014 at 7:33 pm

      You had me at pumpkin. Then you had me again at one pot meal! I live by one pot meals in my tiny kitchen.

      stopping by from SITS tribe!

      Reply
      • Meme says

        January 24, 2014 at 11:22 pm

        Gotta love a one-pot meal especially when there's pumpkin involved. I have a small kitchen too so I'm so excited about your blog! Thanks for stopping by ๐Ÿ™‚

        Reply
    3. kitchens city says

      July 02, 2019 at 11:11 am

      5 stars
      YUM!!! Your macaroni and cheese looks beyond amazing and SO delicious. Good for you for cooking something that you never imagined cooking! ๐Ÿ™‚ Great job!

      Reply
      • Meme says

        July 07, 2019 at 6:51 pm

        Yay! thanks ๐Ÿ™‚

        Reply

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    Meme (a brunette female) is holding umbrella and spinning around in front of the Eiffel Tower wearing a denim jacket, skirt, and blue shoesHi, I'm Meme, a thirty-something registered dietitian nutritionist from Alabama living in San Diego. Here to help you enjoy food, feel better in your body at any size, and live free of diets & shame.
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