Baked Pumpkin Mac and Cheese
Cook time: 
Total time: 
Serves: 8
A creamy baked pumpkin mac and cheese.
  • ½ pound elbow macaroni
  • 3 Tablespoons butter
  • 3 Tablespoons flour
  • 1 Tablespoons powdered mustard
  • 3 cups whole milk
  • ¾ cup pure pumpkin puree
  • ½ yellow onion, finely minced (or even chopped fine in a food processor)
  • 1 bay leaf
  • ½ teaspoon paprika
  • ¼ teaspoon ground nutmeg
  • 1 large egg
  • 12 oz shredded sharp cheddar cheese
  • 1 teaspoon salt
  • black pepper
  • Topping:
  • 3 Tablespoons butter
  • 1 cup panko bread crumbs
  1. Preheat oven to 350 degrees. In a large pot of boiling salted water cook the pasta to al dente. (Make sure not to cook all of the way or it will be mushy)
  2. In a separate pot melt butter, whisk in the flour and mustard powder, stir for 5 minutes. Stir in milk, onion, bay leaf, paprika and nutmeg.
  3. Simmer 10 minutes. Remove bay leaf and discard.
  4. Temper in the egg slowly, stir in ¾ of the cheese, the pumpkin puree and the salt and pepper.
  5. Fold the macaroni in and pour into a 2 quart casserole dish.
  6. Top with remaining cheese.
  7. Melt butter, toss in the bread crumbs. Top the mac and cheese with the crumbs and bake 30 minutes. Rest 5 minutes before serving.
Recipe by Freutcake at