Pumpkin Mac and Cheese Recipe #PumpkinWeek

Pumpkin Mac and Cheese is so tasty and easy to prepare! Even my non-pumpkin fan son, I know, there are those who do not share our love of pumpkin!! Well he loved this pumpkin mac and cheese!

Pumpkin pasta recipes are perfect for fall dinners! This pumpkin meal delivers a creamy, cheesy comforting meal.

This post canned pumpkin in conjunction with #PumpkinWeek . I received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. All opinions are mine alone.

It is Fall my friends and we are celebrating #PumpkinWeek, so enjoy the unique flavors of this Pumpkin pasta dinner! This is an easy pumpkin recipe! The pumpkin puree adds a great layer of flavor and its also full of nutrients!

The pumpkin puree adds a fantastic creaminess to the mac and cheese! Also adding some savory spices makes an amazing cheese sauce to make a delicious pumpkin mac and cheese!

We are in full swing of #PumpkinWeek! Monday, I shared with you my Harvest Pumpkin SoupI hope you enjoy it! I hope you let me know when you make the soup.

Today I’m sharing a really fantastic fall/ winter favorite, Pumpkin Mac and Cheese! I am such a fan of pairing pumpkin with pasta! If you haven’t had it before, now is your chance.

As you know, I usually like easy prep recipes and this pumpkin dish is no different, easy!

Can fresh pumpkin puree be used to make pumpkin pasta recipes?

Absolutely! We are only beginning to get fresh pumpkins at the farms where I live. I love making homemade pumpkin puree. Either canned or fresh pumpkin can be used.

What is the difference between pumpkin puree and pumpkin pie filling?

This recipe calls for pumpkin puree which is cooked pumpkin that has been pureed. Pumpkin Pie filling has spices and sweetener added to it. Some use it for a quick pumpkin pie * use pumpkin puree. PLEASE!

How long can you keep Pumpkin Mac and Cheese in the fridge or freezer?

Keep the pumpkin pasta in the fridge for up to 2 days, well covered. You can freeze the leftovers in a well-sealed freezer safe container.

Can other winter veggies be used to make this Mac and Cheese besides pumpkin?

Butternut squash and acorn squash are both great substitutes in this recipe. I use the same amounts of either squash to make this mac and cheese.

As Pumpkin Week continues, I have to again thank Love and Confections and A Kitchen Hoor’s Adventure.

Setting up this event and giveaways is no easy feat and they did an excellent job! The giveaways are absolutely awesome! Everyone, please enter and good luck!

As we continue #PumpkinWeek 2018 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This year is even bigger and better than ever with a giveaway! Thirty-nine bloggers from around the country are showcasing their best pumpkin dishes. Get ready for Fall with over 130 pumpkin recipes throughout the week including cocktails, main courses, pizzas, pasta, pastries, bread, muffins, and plenty of desserts! Our PumpkinWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win.

Here are today’s #PumpkinWeek Recipes:

Beverages:

Pumpkin Juice- Harry Potter Style from Jonesin’ For Taste
Pumpkin Pie Bourbon Cocktail from Love and Confections

Savory:

Creamy Pumpkin Fiesta Chicken Soup from Amy’s Cooking Adventures
One Pot Creamy Pumpkin Bacon Pasta from 4 Sons ‘R’ Us
Pumpkin Chili from It Bakes Me Happy
Pumpkin Chorizo Tamales with Pumpkin Mole from A Kitchen Hoor’s Adventures
Pumpkin Grilled Cheese Paninis from Eat Move Make
Pumpkin Hummus from Sweet Beginnings
Pumpkin Mac and Cheese from Everyday Eileen
Pumpkin Pizza from Platter Talk
Savory Loaded Pumpkin Cornbread from Who Needs A Cape?
Savory Pumpkin & Pepper Goat Cheese Tart from Hardly A Goddess

Baked Goods & Desserts:

Chocolate Chip Pumpkin Bread from House of Nash Eats
Fluffy Pumpkin Buttermilk Pancakes from The Redhead Baker
Fluffy Pumpkin Pie Dip from The Beard and The Baker
Mom’s Classic Pumpkin Pie with Vanilla Whipped Cream from Family Around the Table
No Bake Pumpkin Cheesecake from Cooking with Carlee
Pumpkin Banana Bread from A Day in the Life on the Farm
Pumpkin Cake Roll from Strawberry Blondie Kitchen
Pumpkin Cheddar Skillet Corn Bread from Tip Garden
Pumpkin Creme Brulee from Cookaholic Wife
Pumpkin Ginger Donuts from Daily Dish Recipes
Pumpkin Kolaches from The Spiffy Cookie
Pumpkin Maple Bark from Seduction In The Kitchen
Pumpkin Oatmeal Muffins from The Bitter Side of Sweet
Pumpkin Pecan Pancakes with Caramel Syrup from The Chef Next Door
Pumpkin Pie Crescents from Hezzi-D’s Books and Cooks
Pumpkin Pie with Marshmallow Meringue from The Crumby Kitchen
Pumpkin Snickerdoodles from Culinary Adventures with Camilla
Pumpkin Souffle from Caroline’s Cooking
Pumpkin Spice Cake Roll with Maple Bourbon Cream from Grumpy’s Honeybunch
Pumpkin Spice Dessert Hummus from For the Love of Food
Pumpkin Spiced Cookies from April Golightly

Welcome to #PumpkinWeek 2018 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This year is even bigger and better than ever with a giveaway! Thirty-nine bloggers from around the country are showcasing their best pumpkin dishes. Get ready for Fall with over 130 pumpkin recipes throughout the week including cocktails, main courses, pizzas, pasta, pastries, bread, muffins, and plenty of desserts! Our PumpkinWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!a

Welcome to #PumpkinWeek 2018 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This year is even bigger and better than ever with a giveaway! Thirty-nine bloggers from around the country are showcasing their best pumpkin dishes. Get ready for Fall with over 130 pumpkin recipes throughout the week including cocktails, main courses, pizzas, pasta, pastries, bread, muffins, and plenty of desserts! Our PumpkinWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

Prize #1 Dixie Crystals is giving one winner a 6-Quart Instant Pot 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer.

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals have been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

Prize #2 Cabot Creamery Co-operative is giving one winner a Cheese Gift

Rafflecopter giveaway

Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.

 How to Make Pumpkin Mac and Cheese:

1. Make pasta according to manufacturers directions, decrease cook time by 2 minutes because this goes in the oven.
2. Heat butter in large pot, add flour to make a rue. Whisk to smooth and the color becomes gold, this gets the raw flour taste out. 
3. Add in the milk and whisk until the rue is bubbling. 
4. The thickness of the rue should be able to coat a spoon. 
5. Add in the pumpkin puree, cheese,  and spices Mix well.
6. Combine the pumpkin mix and pasta in a casserole. Sprinkle with Panko Breadcrumbs.
7. Cover with foil. Bake at 350 for 30 minutes. Eat and enjoy!

LOVE SEEING AND SHARING YOUR CREATIONS!

When you make Pumpkin Mac and Cheese,

Tag @everyday_eileen

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Are you loving this Amazing Homemade Pumpkin Mac and Cheese, giving it a 5-star rating and any comments are super helpful for me and very much appreciated

5 from 2 votes

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Pumpkin Mac and Cheese

A creamy fall favorite is Pumpkin Mac and Cheese. The pumpkin puree adds creaminess to the cheese mixture making this a fall/winter favorite casserole. 

Course Main Course

Cuisine American

Keyword fall comfort food

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 6 servings

Calories 520 kcal

Author Eileen xo

Ingredients

• 1 pound past see note 1
• 2 Tablespoons butter see note 2
• 2 Tablespoons all-purpose flour see note 3
• 2 cups low-fat milk
• 1 cup pumpkin puree see note 4
• 8 ounces Extra Sharp Cheddar Cheese Cabot Cheese is best
• 1 teaspoon Dijon mustard
• 1 teaspoon ground black pepper
• 1/2 -1 teaspoon Kosher Salt see note 5
• 1/4 teaspoon ground allspice
• 3 Tablespoon Panko Bread Crumb

Instructions

1. Preheat oven to 350 degrees. Make pasta according to manufacturers instructions. Set pasta aside. 

2. In a 13 by 9 casserole pan, spray with non-stick spray. Set aside until ready to use. 

3. In same pasta pot, add butter to melt. Add in flour, whisk together to form a rue. Add in the milk. Continue to whisk until the mix becomes thick and bubbly. Add in pumpkin puree and whisk to combine.

4. Add into the pumpkin mix the cheese, Dijon mustard, Kosher salt, black pepper, and allspice.  Add in the cooked pasta, mix well. 

5. To the seasoned casserole add the pasta pumpkin pasta. Top with Panko breadcrumbs. Cover casserole with foil. Bake at 350 degrees for 30 minutes.  Serve, enjoy.

Recipe Notes

Note 1: For this recipe I used cellentani. Any tube pasta works well.

Note 2: Cabot butter is my go-to for any recipe. 

Note 3: Gluten-Free can be used.

Note 4: Please use pumpkin puree, not pumpkin pie filling.

Note 5: I use less salt, health reasons. Start with the least amount and  adjust salt flavor to your needs

 

Nutrition Facts

Pumpkin Mac and Cheese

Amount Per Serving (6 ounces)

Calories 520 Calories from Fat 135

% Daily Value*

Total Fat 15g 23%

Saturated Fat 9g 45%

Cholesterol 45mg 15%

Sodium 130mg 5%

Potassium 429mg 12%

Total Carbohydrates 70g 23%

Dietary Fiber 4g 16%

Sugars 7g

Protein 23g 46%

Vitamin A 136.3%

Vitamin C 2.3%

Calcium 40.3%

Iron 12.7%

* Percent Daily Values are based on a 2000 calorie diet.

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