Harvest Pumpkin Mac and Cheese

Dana Ramsey


This creamy concoction was created after my long Labor Day weekend when I decided to see what all I could create using pumpkin. This turned out amazing. Was so creamy and the flavors really blended well. It will be a nice addition to any Harvest Table! Happy Fall!

★★★★★ 1 vote
30 Min
30 Min


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1 lb
of noodles, your choice i used tri color in a variety of shapes
1 1/2 lb
sharp cheddar cheese, shredded
1 1/2
cap fulls of mrs. dash garlic & herb seasoning
2 Tbsp
all purpose flour
1/2 c
heavy whipping cream
1 3/4 c
roasted pumpkin
1 1/3 c
heavy whipping cream
1/2 c
salt & pepper to taste
4 Tbsp
1/4 c
panko bread crumbs
1/4 c
chopped walnuts

How to Make Harvest Pumpkin Mac and Cheese


  • 1Preheat oven to 350°. Cook your pasta according to the directions on the package. Drain and cool, return to pot and sprinkle with Mrs. Dash seasoning.
  • 2Cheese Sauce:

    In a blender combine the pumpkin and 1/2 cup of whipping cream. Blend. Set aside.

    In a large saucepan milt the butter over medium heat. Stir in the flour and some salt and pepper. Add the remaining whipping cream all at once and milk all at once. Cook stirring constantly over medium heat until slightly thick and bubbly. Stir in your cheese and pumpkin mixture. If a little too thick, you can add some more milk but slowly. Once combined, stir the sauce into your pasta and coat well.
  • 3Mix your panko bread crumbs and nuts in a small bowl. Pour the pasta in a prepared baking dish which was sprayed with cooking spray. Top with your panko and nut mixture and bake uncovered for 30 to 35 minutes until nice and brown.
  • 4Note: Sorry my picture isn't that good. But my camera was acting up again. This was the best out of 25 pictures that I took. Hopefully the next time I will be able to get a better picture to share. Or if one of you tries this and you have a better picture I will use that :) Happy Cooking!

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About Harvest Pumpkin Mac and Cheese

Main Ingredient: Vegetable
Regional Style: American

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