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5
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Pumpkin Macaroni & Cheese
Creamy, cheesy and absolutely delicious! If you haven’t added pumpkin to your mac and cheese, you are missing out.
Course
Casseroles
Cuisine
American
Keyword
Pumpkin Macaroni & Cheese
Prep Time
20
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
50
minutes
minutes
Servings
8
Calories
348
kcal
Author
Stacie Vaughan
Equipment
Measuring cups
Mixing bowl
Saucepan
Ingredients
1
box
medium shells
16oz box
½
cup
shredded Fontina cheese
½
cup
shredded sharp cheddar cheese
2
tbsp
unsalted butter
2
tbsp
all-purpose flour
½
tsp
salt
½
tsp
ground black pepper
1
cup
heavy cream
1
cup
milk
1
can
pumpkin puree
15oz can
½
tsp
dried sage
½
tsp
nutmeg
Topping
½
cup
Panko bread crumbs
½
cup
grated Parmesan cheese
2
tablespoons
butter
melted
US Customary
-
Metric
Instructions
Preheat oven to 350℉.
Cook pasta shells according to package directions. Drain and then return to pan.
In a medium saucepan, melt 2 tablespoons butter over medium heat and stir in flour.
Gradually stir in cream, milk, salt and pepper and cook until it starts to thicken and bubbles.
Mix in pumpkin, sharp cheddar cheese, Fontina cheese, sage and nutmeg.
Pour over cooked shells and stir to coat.
Transfer to a 2 or 3 qt. baking dish.
In a small bowl, mix 2 tablespoons melted butter, panko and Parmesan. Sprinkle over macaroni and cheese.
Bake for 30 minutes or until golden brown.
Nutrition
Serving:
1
g
|
Calories:
348
kcal
|
Carbohydrates:
17
g
|
Protein:
11
g
|
Fat:
27
g
|
Saturated Fat:
16
g
|
Polyunsaturated Fat:
8
g
|
Trans Fat:
1
g
|
Cholesterol:
79
mg
|
Sodium:
516
mg
|
Fiber:
1
g
|
Sugar:
3
g