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Pumpkin Macaroni and Cheese

Rated as 4 out of 5 Stars

"Mac and cheese with pumpkin and broccoli? Yes!"
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50 m servings 447
Original recipe yields 6 servings


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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
  3. Meanwhile, melt butter in a medium saucepan over medium-low heat. Stir in flour until smooth. Stir in milk and bring to a simmer. Continue to cook and stir until thickened, about 1 minute more. Remove from heat. Stir in mustard, pepper, and nutmeg.
  4. Add 2 cups Cheddar cheese, broccoli, and pumpkin puree, stirring until cheese is completely melted. Drain macaroni and stir in until well coated. Pour macaroni and cheese into a baking dish. Top with remaining 1/4 cup cheese and bread crumbs.
  5. Bake in the preheated oven until lightly browned, 25 to 30 minutes.

Nutrition Facts

Per Serving: 447 calories; 22.7 41.3 20.2 66 481 Full nutrition

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Read all reviews 1
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Maybe if you're a mac 'n cheese master this will turn out well. But, for me, it wasn't anything to write home about. The roux takes way longer than indicated to thicken, the bread crumbs take a ...