Pumpkin Mac and Cheese

pumpkin mac and cheese Side Dish
Pumpkin Mac and Cheese
  • Prep 25 min
  • Total 50 min
  • Servings 6

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. MORE+ LESS-

Inspired Taste
Created January 23, 2012
Gold Medal Flour
Make with
Gold Medal Flour


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


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  • 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

No nutrition information available for this recipe

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