Pumpkin Mac and Cheese #PumpkinWeek

I received product samples from sponsor companies to aid in the creation of the #PumpkinWeek recipes. All opinions are mine alone.

This creamy and cheesy Pumpkin Mac and Cheese is made with a rich pumpkin and Cabot cheddar cheese sauce.  It will be your new favorite fall meal!

Fall is in the air, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 34 bloggers will be sharing 140+ fantastic recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks. Thank you sponsors for providing the prize packages. Don’t forget to enter the giveaway below!

This is my second recipe for #PumpkinWeek . Check out my Spooky Pumpkin Shakes from Monday.

Today’s recipe is sponsored by Cabot.

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Print Recipe

5 from 1 vote

Pumpkin Mac and Cheese

Servings: 8 servings

Ingredients

• 1 lb pasta (I used pumpkin zucchette)
• 3 cups Cabot cheddar cheese shredded
• 1 cup pumpkin puree
• 1 1/2 cups milk
• 2 tbsp butter
• 2 tbsp flour
• salt and pepper to taste
• 1/4 cup panko breadcrumbs
• 1/4 cup Parmesan cheese grated
• 1 tbsp olive oil
• 1 tsp ground sage optional

Instructions

• Bring a large pot of salted water to a boil.
• Add pasta and cook according to the package instructions. I cooked my pasta for 8 minutes.
• Drain and set aside.
• In a large skillet, melt butter over medium heat.
• Whisk in flour and cook for one minute.
• Slowly stir in milk then add pumpkin.
• Whisk until smooth.
• Finally, add shredded cheese and mix until melted.
• Remove from heat then season with salt and pepper to taste.
• Pour cheese sauce all over the pasta and toss to coat.
• In a small bowl mix together breadcrumbs, Parmesan cheese, and olive oil. You can also add a tsp of sage.
• Sprinkle the breadcrumb mixture on top of the mac and cheese.
• Serve warm and enjoy!

I used this pretty natural shaped pumpkin pasta called zucchette for this mac and cheese. 

Add pasta and cook according to the package instructions. I cooked my pasta for 8 minutes then drained.

Melt butter in a skillet then whisk in flour. 

Slowly stir in milk.

Add pumpkin to the mixture.

Whisk until smooth.

Finally, add shredded cheese and mix until blended. Season with salt and pepper. 

Pour cheese sauce over pasta and toss to coat.

Creamy, cheesy, and delicious! 

In a small bowl mix together breadcrumbs, Parmesan cheese, and olive oil. You can also add a tsp of sage. 

Sprinkle breadcrumb mix on top of the mac and cheese and serve warm. 

Enjoy these #PumpkinWeek recipes from our bloggers:

Pumpkin Breakfasts & Baked Goods:
Chocolate Pumpkin Swirl Quick Bread from The Crumby Kitchen
Chorizo Cheddar Pumpkin Cornbread Muffins from A Kitchen Hoor’s Adventures
Fresh Pumpkin Quiche with Bacon and Sage from Palatable Pastime
Pumpkin Pancakes from Karen’s Kitchen Stories
Pumpkin Spice Cinnamon Roll from Seduction In The Kitchen
Pumpkin Spice Waffles from 4 Sons R Us

Savory & Snack Pumpkin Recipes:
Loaded Pumpkin Soup from Food Above Gold
Pumpkin Mac and Cheese from For the Love of Food
Pumpkin Pie Chex Mix from Seduction In The Kitchen

Pumpkin Desserts:
Butterscotch Pumpkin Pudding from Daily Dish Recipes
Easy Pumpkin Bundt Cake from The Bitter Side of Sweet
Pumpkin Brownies from Cindy’s Recipes and Writings
Pumpkin Cheesecake with Marshmallow Creme from Red Cottage Cottage
Pumpkin Chocolate Chip Oat Bars from Sweet Beginnings
Pumpkin Creme Brûlée from Jen Around the World
Pumpkin Cupcakes from Caroline’s Cooking
Pumpkin Pie Dipped Oreos from The Mandatory Mooch
Pumpkin Snickerdoodle Cookies from Kelly Lynns Sweets and Treats
Pumpkin White Chocolate Mocha Sauce from The Redhead Baker
Vegan Pumpkin Chocolate Chip Layer Cake from The Baking Fairy

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Thank you to #PumpkinWeek Sponsors: Dixie Crystals, Sweets & Treats, Torani, and Cabot Creamery Co-operative for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #PumpkinWeek recipes. All opinions are my own. The #PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning.

Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and alternate winner(s) will be chosen. The #PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #PumpkinWeek posts or entry.