Pumpkin Mac and Cheese

Here’s another one for all you pumpkin fans out there-Pumpkin Mac and Cheese! This seasonal twist on the classic macaroni and cheese is the ultimate comfort food for fall. I swear, pumpkin just makes everything better! 😉 Pumpkin, two types of cheeses, walnuts, and sage are mixed with macaroni pasta for a deliciously creamy dish.

I have to thank Elizabeth for pointing this recipe out to me on my Facebook page. She posted it way back in the beginning of October and I knew I had to make it for Thanksgiving. 😀 Thanks Elizabeth….It was a huge hit! I hope everyone has a wonderful Thanksgiving. I am so excited to be hosting Thanksgiving at our house today. My parents, brother, sister-in-law and nephew are all coming into town for the big feast. Then maybe, just maybe, we might have to partake in some Black Friday shopping at midnight! 😉 Have a great Thanksgiving! If you make anything from Sweet Pea’s Kitchen I would love to hear about it, you can even upload a picture of your dish on the Sweet Pea’s Kitchen Facebook Fan Page. 😀

Pumpkin Mac and Cheese

Yield: 8 (3/4 cup) servings

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour and 10 minutes


2 cups (8 ounces) dried elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup whipping cream
1 cup whole milk
4 oz. Fontina cheese, shredded (1 cup)
1 15-oz. can pumpkin
1 tablespoon fresh sage, chopped
1/2 cup soft bread crumbs
1/2 cup grated Parmesan cheese
1/3 cup chopped walnuts
1 tablespoon olive oil


Preheat oven to 350°F. In a large pot cook pasta according to package directions. Drain cooked pasta, then return to pot.
While the pasta is boiling, make the cheese sauce. In a medium saucepan over medium heat melt butter. Stir in flour, salt, and pepper. Add whipping cream and milk stirring until slightly thickened and bubbly. Add cheese, pumpkin, and sage stir until cheese is melted. Pour over pasta and stir to coat. Transfer to an ungreased 2-quart baking dish.
In a small bowl combine bread crumbs, Parmesan, walnuts, and oil; sprinkle over pasta. Bake, uncovered, for 30 minutes or until bubbly and top is golden. Let stand 10 minutes before serving.


One Year Ago: Dark Chocolate Banana Muffins 

11 Responses to “Pumpkin Mac and Cheese”

  1. #
    jennknee — November 24, 2011 @ 10:20 am

    Looks yummy..as usual!
    Happy Thanksgiving Christina!!!

  2. #
    Rufus' Food and Spirits Guide — November 24, 2011 @ 10:28 am

    Your relatives are lucky people! I’m sure the dinner will be superb. Have a great Thanksgiving.

  3. #
    Rach @ This Italian Family — November 24, 2011 @ 1:38 pm

    I’ve never mixed pumpkin with mac and cheese – what a fun idea!

  4. #
    Be Real Be Happy — November 24, 2011 @ 1:41 pm

    I must try this, this looks wonderful!

  5. #
    Gursahiba@ExquisiteNiche — November 25, 2011 @ 3:26 am

    Lovely recipe!
    Happy Thanksgiving!!

  6. #
    ChgoJohn — November 25, 2011 @ 6:09 am

    I bet this dish was a big hit at your table, It sounds delicious!

  7. #
    julia — November 28, 2011 @ 4:39 pm

    I made a pumpkin mac and cheese this year and LOVED it. With walnuts and sage, um ya, that sounds KILLER!!!!! Which means I just HAVE to make it again, with those addictions, haaaaave too 😉

  8. #
    Rachel @ Bakerita — December 5, 2011 @ 4:11 pm

    Pictures are gorgeous and I can only imagine how good this tastes!
    Yummy yummy yummy.

  9. #
    Hotly Spiced — October 1, 2012 @ 6:53 pm

    This looks so yummy and just perfect family fare. I will make this these holidays xx

  10. #
    Teneill — October 17, 2012 @ 9:15 pm

    I made this tonight for a Pumpkin Treats party and it was a big hit:) I was leery a little leery at first, but Sweet Pea knows what she’s talking about!! It was very different, and very good. Thanks!

  11. #
    Carla — October 9, 2013 @ 9:04 pm

    I had an idea for pumpkin mac and cheese for dinner. Now I found a recipe to try it 😉

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