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Pumpkin Mac and Cheese

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  • Prep 25 min
  • Total 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.
By Inspired Taste
Created Jan 23, 2012
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  • 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)
Make With
Gold Medal Flour


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Save time by purchasing shredded cheese in an 8-oz bag.
  • tip 2
    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 Facts are not available for this recipe
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