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    Pumpkin Macaroni and Cheese Recipe


    • Pumpkin Macaroni and Cheese2 cups of whole wheat elbow macaroni
    • 1 cup of pumpkin puree
    • 1/4 cup of half and half
    • 8 ounces of shredded mozzarella cheese
    • 1/4 cup of parmesan cheese
    • 1/4 teaspoon of salt
    • 1/2 teaspoon of black pepper
    • 1/2 teaspoon of sage
    • 1/2 teaspoon of turmeric


    1. Preheat the oven to 350º.
    2. Combine the pumpkin, half and half, shredded mozzarella, parmesan, salt, pepper, sage, and turmeric in a mixing bowl.
    3. Cook the elbow macaroni according to the directions on the box. Do not overcook the pasta.
    4. Thoroughly drain the water from the cooked macaroni. Do not allow the pasta to cool.
    5. Place the cooked macaroni in the bottom of a glass baking dish.
    6. Pour the pumpkin and cheese mixture over the cooked macaroni.
    7. Bake the macaroni and cheese covered for 25 minutes. Uncover and cook until 10 minutes or until slightly brown and bubbly.
    8. Serve immediately.
    9. Refrigerate any uneaten pumpkin macaroni and cheese in a covered container.

    Image Credits

    Pumpkin Macaroni and Cheese © 2012 Heather Johnson

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