Beautiful Life Magazine

Pumpkin Macaroni and cheese. The star of the season shouldn’t be limited to pastries and lattes. Silky, savory pumpkin is the ideal addition to a host of creamy pastas, like this elevated macaroni and cheese baked to bubbly perfection.

Yield: 8 servings

INGREDIENTS

• 3 cups mostaccioli or penne pasta, uncooked
• 2 tablespoons unsalted butter
• 2 tablespoons flour
• 2 cups 2% reduced fat milk
• 3/4cup canned or fresh pumpkin puree
• 1 cup (4 ounces) shredded Monterey Jack Cheese
• 1 cup (4 ounces) shredded Comte or Gruyere cheese
• 1/2 cup (2 ounces) grated Parmesan cheese
• 1/4 teaspoon salt
• 1/8 teaspoon nutmeg (optional)
• 1/8 teaspoon black pepper

DIRECTIONS

1. Preheat oven to 375F. Grease a 13 x 9-inch baking pan.
2. Cook pasta  in salted water according to package directions. Drain.
3. Melt butter in saucepan over medium heat until foamy. Whisk in flour and cook 2 minutes. Slowly whisk in milk, making sure there are no lumps. Add pumpkin puree and mix well. Remove from heat. Add cheeses, salt, nutmeg and black pepper
4. When cheese is melted combine with drained noodles. Pour into baking pan.
5. Bake uncovered 25 to 30 minutes or until golden and bubbly.

Print Recipe

Pumpkin Macaroni and Cheese

Course

Dinner

Cuisine

Italian

Servings

Ingredients

• 3 cups mostaccioli or penne pasta uncooked
• 2 Tbsp. unsalted butter
• 2 Tbsp. flour
• 2 cups 2% reduced fat milk
• 3/4 cup canned or fresh pumpkin puree
• 1 cup shredded Monterey Jack Cheese
• 1 cup shredded Comte or Gruyere cheese
• 1/2 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/8 tsp nutmeg (optional)
• 1/8 tsp black pepper

Course Dinner Cuisine Italian Servings Ingredients 3 cups mostaccioli or penne pasta uncooked 2 Tbsp. unsalted butter 2 Tbsp. flour 2 cups 2% reduced fat milk 3/4 cup canned or fresh pumpkin puree 1 cup shredded Monterey Jack Cheese 1 cup shredded Comte or Gruyere cheese 1/2 cup grated Parmesan cheese 1/4 tsp salt 1/8 tsp nutmeg (optional) 1/8 tsp black pepper

Instructions

1. Preheat oven to 375F. Grease a 13 x 9-inch baking pan.
2. Cook pasta  in salted water according to package directions. Drain.
3. Melt butter in saucepan over medium heat until foamy. Whisk in flour and cook 2 minutes. Slowly whisk in milk, making sure there are no lumps. Add pumpkin puree and mix well. Remove from heat. Add cheeses, salt, nutmeg and black pepper
4. When cheese is melted combine with drained noodles. Pour into baking pan.
5. Bake uncovered 25 to 30 minutes or until golden and bubbly.

Share this Recipe