Pumpkin Mac and Cheese

I’m a big comfort food fan. Anything cheesy, creamy, ooey and gooey… I’m there!
(Sorry for the bad quality, this is the cold leftovers we had. I was too busy eating it to take a fresh picture)

Mac and cheese is one of my biggest weaknesses. It’s just so good. How can you beat melting cheese and pasta?
My mom made some pumpkin mac and cheese the other day and I thought i’d share it with you all today.

This recipe is a great change up from just traditional mac and cheese. With just a hint of pumpkin flavor it really does give it a little something extra.

Pumpkin Mac and Cheese


3 Cups uncooked pasta
2 TBSP unsalted butter
2 TBSP flour
2 Cups 2% milk
3/4 Cups pumpkin puree
1 Cup shredded Monterey Jack
1 Cup Comte or Gruyere
1/2 Cup grated Parmesan
1/4 TSP salt
1/8 TSP nutmeg
1/8 TSP black pepper


Preheat oven to 375.
Begin by bringing a large pot of salted water to a boil then cook the pasta according to directions, until they are al dente.
Meanwhile make the white sauce by melting the butter in a saucepan. Add in flour and whisk to make a  roux. Add in milk then pumpkin puree. Mix well and take off heat.
In a seperate bowl combine the rest of the ingredients together and mix well. Then add the white sauce and pasta.
Pour all the ingredients into a baking dish and bake for 25-30 mins.
Like with any mac and cheese you can switch up what kind of cheeses add your own seasoning, be creative!

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