Because I had been wanting to try something kid friendly but with more nutrients packed in, as opposed to the traditional macaroni & cheese recipe, I was intrigued.
Pumpkin Macaroni & Cheese Recipe
This Pumpkin Macaroni & Cheese Recipe makes approximately 8 (1 cup) servings. Per serving, it has 411 calories, 19g fat, 59mg cholesterol, 21g protein, 38g carbs, 2g fiber, 302mg sodium.
- 3 cups uncooked mostaccioli or penne pasta (I used the mini penne pasta)
- 2 T unsalted butter (I used salted)
- 2 T flour
- 2 cups 2 percent reduced-fat milk (I used skim)
- 3/4 cup canned or fresh pumpkin puree
- 1 cup (4 oz) shredded Monterey Jack cheese (I used Mozzarella – don’t know how I confused Mozzarella with Monterey Jack, but it still tasted good)
- 1 cup (4 oz) shredded Comte or Gruyere cheese (I used Gruyere)
- 1/2 cup (2 oz) grated Parmesan cheese
- 1/4 t salt
- 1/8 t nutmeg (optional)
- 1/8 t black pepper
- Preheat oven to 375F. While the oven is preheating, grease a 13 x 9-inch baking pan. I chose to use 4 ramekins and sprayed them with non-stick cooking spray.
- Then cook pasta in salted water according to package directions. Drain.
- After the pasta is cooked, melt butter in saucepan over medium heat. Then whisk in flour. Slowly whisk in milk; cook until thick. Then add the pumpkin puree and mix well. After that, remove from heat. Then add cheeses, salt, nutmeg, if using, and black pepper.
- Lastly, combine sauce with pasta. Then pour into baking pan (or ramekins). Finally, bake uncovered 25 to 30 minutes, until golden and bubbly.
First of all, this was a super easy recipe to make.
That’s always a plus for me!
Also, I was able to buy all of the ingredients (that I didn’t already have on hand) at Wegmans in Frederick, MD.
Gotta say, if you haven’t been there, you need to go!
For their cheese selection alone, the store is amazing.
In addition, one thing that really made me want to make this recipe was the Gruyere cheese.
So, I was first introduced to Gruyere cheese in Gruyeres, Switzerland and let me tell you, it is good!!
Literally, I was sitting in a cafe in the little town of Gruyeres, Switzerland, listening to the cows mooing as I was eating Gruyere cheese served fondue style with grilled potatoes and onions.
Mmmmmmm……….. Okay, I digress. Back to reality – my kitchen in Frederick.
Anyway, I knew I’d like this recipe.
So, the big question was, would my picky husband and even pickier son like it?
Turns out, my husband and son really liked it!
In spite of traditional macaroni & cheese being such a common dish, this pumpkin macaroni & cheese recipe was so creamy and satisfying.
With the pumpkin puree blended in with gruyere cheese, it really enhanced the flavor and raised the macaroni & cheese bar.
Above all, I would highly recommend this for you and your family, especially this time of year.
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