Pumpkin Cheese Macaroni
photo by csbndc
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 453.59 g elbow macaroni
- 44.37 ml butter
- 44.37 ml flour
- 425.24 g can pumpkin puree (not pumpkin pie mix)
- 473.18 ml 2% low-fat milk
- 1.23 ml salt
- 1.23 ml black pepper
- 4.92 ml Dijon mustard
- 1.23 ml nutmeg
- 1064.65 ml shredded gruyere cheese, divided
directions
- Heat oven to 350 degrees.
- Cook macaroni as directed on the package. When the macaroni is done, drain.
- In a saucepan, melt butter over medium heat and stir in flour.
- Add in milk, pumpkin, dijon, nutmeg, salt and pepper. Heat until it just starts to simmer.
- Add in 3.5 cups of cheese and stir until melted.
- Add drained macaroni to cheese sauce and mix together.
- Place in a two 8x8 pans or one 13x9 pan and top evenly with the last 1 cup of cheese.
- Bake until cheese is bubbling – about 20 to 25 minutes.
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RECIPE SUBMITTED BY
csbndc
United States