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Pumpkin Mac & Cheese

One 2-quart casserole


½ cup canned pumpkin purée

½ pound elbow macaroni

4 tablespoons butter

5 tablespoons flour

1 teaspoon salt

2½ cups whole milk

3 cups grated cheddar cheese

3 tablespoons plain breadcrumbs


  1. Preheat oven to 375°F. Cook pasta in boiling, salted water until al dente or about 6 minutes (or according to package instructions).
  2. While pasta cooks, heat a medium-size saucepan over medium-high heat and melt butter. Add flour and whisk, stirring constantly, for 1 minute.
  3. Add milk and bring to a boil while constantly whisking, until thickened, about 3 to 4 minutes.
  4. Reduce heat to low. Stir in pumpkin purée and half the cheese. Mix until the cheese is incorporated in the sauce and remove from heat.
  5. Drain cooked pasta and pour directly into the sauce. Mix well.
  6. Butter a 2-quart casserole dish and add pasta mix. Top with remaining grated cheese and breadcrumbs, and bake for 25 to 30 minutes, until browned on top. Cool slightly before serving.

Hudson Valley Restaurant Week is back this April 8-21!