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You are here: Home / Cooking / TBT – Pumpkin Macaroni and Cheese

TBT – Pumpkin Macaroni and Cheese

October 2, 2014 By Shannah Coe 1 Comment

So, you know when you make something that becomes a family favorite and you share it with a ton of people {say, on a blog} but the pictures just don’t do the dish justice? Yeah, I have plenty of those cases. I’ve decided that those recipes need the equal opportunity to be discovered and tried so I have been taking new photographs of them and will be sharing them as a Throw Back Thursday series here and there. It won’t be an every Thursday thing but keep your eye out from some renewed love in an old dishes like this pumpkin macaroni and cheese.

The perfect fall twist on a traditional macaroni and cheese. I love the idea of making pumpkin macaroni and cheese by adding pumpkin to the sauce.

I first shared pumpkin macaroni and cheese in a post where I worked with World Market. I was super proud of the dish and the post. It is so amazing the things I have learned since then. Definitely check out the old post though because it offers some great examples of World Market products. The recipe is a little different than exactly what you see here too and you may want to give both a try.

What You’ll Need:

16 oz of short pasta {i.e. penne or similar}
 1/4 cup butter
1/4 cup flour {all purpose}
2 cups milk
salt and pepper (1/4 tsp each)
1 cup pumpkin puree
2 Tbsp ground sage
1 tsp dijon mustard
 1 1/2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese

Let’s Make It:

1) Preheat oven to 350 degrees. Spray a 2 quart baking dish with nonstick cooking spray.
2) Cook pasta in boiling water for 6 minutes. Drain and set aside.
3) Melt the butter, in a heavy saucepan, over medium heat. Whisk in flour and cook for 1 minute.
4) Slowly stir in milk, allowing each prior addition to fully incorprate into the flour mixture before adding more. Whisk for 1-2 minutes after all milk has been added.
5) Add salt, pepper, mustard, sage and pumpkin puree. Stir well until combined.
6) Remove the sauce from the heat and stir in the cheddar cheese until smooth.
7) Add pasta to the pumpkin sauce. Pour into the prepared baking dish and top with the Parmesan cheese.
8) Bake at 350 degrees for 20 minutes.

Pumpkin macaroni and cheese might be my favorite way to make mac & cheese for fall. The best homemade pumpkin macaroni and cheese!

Do you macaroni and cheese at home often? Have you ever tried adding some pumpkin into the sauce to add a little hint of fall?

Pumpkin Macaroni and Cheese
2014-10-01 20:40:43
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Ingredients
  1. 16 oz of short pasta {i.e. penne or similar}
  2. 1/4 cup butter
  3. 1/4 cup flour {all purpose}
  4. 2 cups milk
  5. salt and pepper (1/4 tsp each)
  6. 1 cup pumpkin puree
  7. 2 Tbsp ground sage
  8. 1 tsp dijon mustard
  9. 1 1/2 cups shredded cheddar cheese
  10. 1/2 cup grated Parmesan cheese
Instructions
  1. Preheat oven to 350 degrees. Spray a 2 quart baking dish with nonstick cooking spray.
  2. Cook pasta in boiling water for 6 minutes. Drain and set aside.
  3. Melt the butter, in a heavy saucepan, over medium heat. Whisk in flour and cook for 1 minute.
  4. Slowly stir in milk, allowing each prior addition to fully incorprate into the flour mixture before adding more. Whisk for 1-2 minutes after all milk has been added.
  5. Add salt, pepper, mustard, sage and pumpkin puree. Stir well until combined.
  6. Remove the sauce from the heat and stir in the cheddar cheese until smooth.
  7. Add pasta to the pumpkin sauce. Pour into the prepared baking dish and top with the Parmesan cheese.
  8. Bake at 350 degrees for 20 minutes.
By Shannah @ Just Us Four
My Suburban Kitchen https://www.mysuburbankitchen.com/
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Filed Under: Cooking, food, Recipes Tagged With: #tbt, baked pasta, dinner ideas, Dinner tonight, fall foods, fall recipes, Just Us Four Recipes, macaroni and cheese, main course, main courses, Main dishes, pasta, pasta dishes, pasta recipes, pumpkin, pumpkin recipes, pumpkins, Simple dinners, throwback thursday

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Comments

  1. Marlys (This and That) says

    October 2, 2014 at 11:15 am

    I am going to be trying this.. I have some extra pumpkin in the fridge that I need to use up. Thanks for sharing and pinning this so that I have the recipe.
    Marlys (This and That) recently posted…M&M Candy Corn Cookie Bars to #fillthecookiejarMy Profile

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About Me

Hi, I'm Shannah! Welcome to My Suburban Kitchen, where you'll find tons of recipe ideas including family friendly dinners, sinfully delicious desserts and even Paleo and Whole30 recipes. I love spending time in our kitchen and also share little glimpses of my life as a wife to one awesome Mathlete and working mom to 2 cute kids! I hope you'll grab a seat at our table and enjoy your time in the kitchen with us.

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