Pumpkin Mac and Cheese

This homemade macaroni and cheese uses a can of pumpkin to give it a boost of fiber and a slightly earthy flavor. A seasonal treat rich in Vitamin A and fiber, it's perfect for potlucks or a cozy night in.

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Serves8 (1 cup each )
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  1. Preheat oven to 350 degrees F.
  2. Cook pasta in a large pot following package directions, and drain it before it's completely cooked through (it will continue to cook in the oven). Add pasta back to the pot.
  3. Cheese Sauce: In a medium saucepan melt butter over medium heat. Stir in flour, salt, and pepper then add milk. Cook and stir over medium heat until slightly thickened and bubbly. Stir in 1 cup of cheese and the can of pumpkin until cheese is melted.
  4. Coat pasta with cheese sauce; mix thoroughly. Transfer pasta to an ungreased 8-inch (2-quart) square baking dish.
  5. In a small bowl combine breadcrumbs, ½ cup of cheese, and oil, sprinkle over pasta.
  6. Bake, uncovered, for 30 minutes or until bubbly and top is golden.
  7. Let stand 10 minutes before serving.

Recipe Tips

Add 1 tablespoon of dried herbs like sage, oregano, or basil to the bread crumbs.

Nutrition Facts
Pumpkin Mac and Cheese
Amount Per Serving
Calories 255 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 6g 30%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 27mg 9%
Sodium 343mg 14%
Potassium 245mg 7%
Total Carbohydrates 28g 9%
Dietary Fiber 3g 12%
Sugars 5g
Protein 10g 20%
Vitamin A 199%
Vitamin C 4%
Vitamin D0%
Calcium 17%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

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