One thing that I’ve been eating a lot of lately is pumpkin.  I don’t know if it’s the pregnancy or the Fall weather, but I can’t get enough of the flavors like pumpkin or butternut squash! 


This pumpkin mac and cheese recipe that I made surprisingly doesn’t have a strong pumpkin flavor, it’s just super creamy.  Plus you get some added vegetable power – can’t go wrong with that!  This would be a great addition to any Thanksgiving spread. 




Pumpkin mac and cheese


1 package whole wheat pasta (I used penne)

¼ cup butter

¼ cup all-purpose flour

2 cups milk (I used 2%)

½ teaspoon salt

¼ teaspoon pepper

¼ teaspoon ground nutmeg

1 teaspoon Dijon mustard

1 can pumpkin (not pumpkin pie mix)

2 cups shredded Sharp Cheddar cheese (8 oz)

1/4 cup breadcrumbs


  • Heat oven to 350°F. Cook and drain macaroni as directed on package, using minimum cook time.
  • Meanwhile, in 2-quart saucepan, melt butter over low heat. Stir in flour; cook 1 minute, stirring constantly with whisk.
  • Slowly stir in milk. Heat to simmering; cook 1 minute, stirring constantly, until thickened.
  • Stir in salt, pepper, nutmeg, mustard and pumpkin. Add 1 ½ cups of the cheese. Cook, stirring occasionally, until cheese is melted.
  • Add macaroni to cheese sauce and stir until coated. Pour into ungreased 3-quart casserole. Top with remaining ½ cup cheese mixed with the breadcrumbs.
  • Bake uncovered 20 to 25 minutes or until golden brown.

2 thoughts on “Pumpkin Mac and Cheese #Thanksgiving #Yummy #Vegetarian

  1. Omg I love pumpkin and I love mac and cheese. This will definitely be a mustdo recipe very soon. I have never heard of this

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