Go Back
Print Recipe

Pumpkin Macaroni and Cheese

Total Time30 minutes
Servings: 4
Calories: 381kcal

Ingredients

  • 8 ounces elbow macaroni (or any small pasta of choice)
  • 1 tablespoon butter
  • ½ onion (chopped)
  • 1 tablespoon all-purpose flour
  • 1 cup milk of your choice
  • 1 cup canned pumpkin
  • 4 ounces shredded cheddar cheese

Instructions

  • Boil a pot of water and cook the macaroni according to package instructions.
  • Meanwhile, melt the butter over medium heat in a skillet or large saucepan.
  • When the butter starts making a sizzling noise, add the onion and cook it for about 3 minutes, stirring occasionally, until the onion starts to soften and turn transparent.
  • Add the flour, and stir it around for about 1 minute, until the flour just starts to brown. This combination of butter and flour is called a "roux" and it's how we're going to thicken the cheese sauce.
  • Whisk in the milk and keep whisking over medium heat until the sauce begins to thicken.
  • Stir in the canned pumpkin and the cheese.
  • At this point, after you've boiled and drained the macaroni, you can stir the macaroni and the sauce together. Enjoy!