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Pumpkin Mac and Cheese

 3 Ratings
2 Comments
  • Prep Time 25 min
  • Total Time 50 min
  • Servings 6
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Our recipe for homemade mac and cheese gets a burst of fall flavor with the addition of canned pumpkin. It's ready in under an hour.

Inspired Taste Recipe by Inspired Taste
January 23, 2012

Ingredients

1
package (16 oz) elbow macaroni
1/4
cup butter
1/4
cup Gold Medal™ all-purpose flour
2
cups milk
1/2
teaspoon salt
1/4
teaspoon pepper
1/4
teaspoon ground nutmeg
1
teaspoon Dijon mustard
1
cup canned pumpkin (not pumpkin pie mix)
2
cups shredded Cheddar cheese (8 oz)

Directions

  • 1 Heat oven to 350°F. Cook and drain macaroni as directed on package, using minimum cook time.
  • 2 Meanwhile, in 2-quart saucepan, melt butter over low heat. Stir in flour; cook 1 minute, stirring constantly with whisk. Remove from heat; stir in milk. Heat to simmering; cook 1 minute, stirring constantly, until thickened. Stir in salt, pepper, nutmeg, mustard and pumpkin. Add 1 3/4 cups of the cheese. Cook, stirring occasionally, until cheese is melted.
  • 3 Add macaroni to cheese sauce and stir until coated. Pour into ungreased 3-quart casserole. Top with remaining 1/4 cup cheese.
  • 4 Bake uncovered 20 to 25 minutes or until golden brown.

Expert Tips

Save time by purchasing shredded cheese in an 8-oz bag.

For an extra-crispy top, after baking, set the oven control to broil, then broil the macaroni and cheese for 1 to 2 minutes or until the top is browned and bubbly. Don’t use a glass baking dish if you plan to do this step, as glass dishes can break under the broiler.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
583.1
% Daily Value
Total Fat
24.4g
38%
Saturated Fat
14.0g
70%
Cholesterol
67.0mg
22%
Sodium
489.0mg
20%
Total Carbohydrate
68.0g
23%
Dietary Fiber
3.7g
15%
Sugars
7.6g
Protein
22.6g
% Daily Value*:
Vitamin C
2.90%
3%
Calcium
37.70%
38%
Iron
10.20%
10%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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