Pumpkin Mac n’ Cheese

Pumpkin Mac n’ Cheese

SERVINGS

10

PREP TIME

15 Min

COOK TIME

26 Min

Adding our 100% Pure Pumpkin to mac and cheese makes it wonderfully rich and velvety, and brings out the flavor of the cheese. We use Cheddar and Gruyère, but you can substitute any cheese that melts well, such as Monterey Jack, Fontina, or Gouda. You can also switch up the pasta, substituting the same amount of macaroni, farfalle, or fusilli. This easy recipe gets its extra-creamy texture and flavor from cream cheese, so you don’t have to make a traditional cream sauce with flour.
FEATURED PRODUCTS
Green Giant® 100% Pure Pumpkin

Green Giant® 100% Pure Pumpkin
WHERE TO BUY
Pumpkin Mac n’ Cheese

FULL RECIPE

Serving Size: 10

Prep Time: 15 minutes

Cook Time: 26 minutes

Green Giant product(s) used: Green Giant® 100% Pure Pumpkin

Lists of ingredients:

  • 1 ½ pounds shell pasta
    3 Tablespoons unsalted butter
    2 teaspoons minced garlic
    1 Tablespoon fresh chopped sage
    4 ounces cream cheese, cubed
    1 (28 ounce) can Green Giant® Family Size Pumpkin
    2 cups whole milk
    2 ½ cups freshly grated sharp cheddar cheese
    2 ½ cups freshly grated gruyere cheese
    2 teaspoons dijon mustard
    1 teaspoon salt
    ¼ teaspoon cracked black pepper

    Optional
    1 Tablespoon chopped parsley. for serving

STEPS

1 Begin cooking pasta according to package directions, draining pasta when it is still a little bit hard or al denté, about 8 minutes.
2 While pasta cooks, heat butter over medium heat in a large skillet or dutch oven. Add garlic and sage and sauté for 1-2 minutes, until garlic is lightly browned. Add cream cheese and pumpkin. Heat until cream cheese is melted and stir to combine.
3 Gradually stir in milk, followed by cheddar and gruyere cheese. Stir in dijon mustard, salt and pepper. Continue to heat until cheese is melted and sauce is creamy, about 3 minutes.
4 Fold in cooked pasta.

TIPS & TRICKS

Pumpkin Mac ‘n’ Cheese is a perfect choice for a Thanksgiving side, and it also makes a great meatless main dish.

To make this recipe ahead of time, prepare it and add to a 2-quart casserole dish. Cover with plastic wrap and refrigerate for up to two days. Bring to room temperature and bake 15 minutes, or until hot.

To make a gluten-free version, use gluten-free pasta.

Serving Size: 10

Prep Time: 15 minutes

Cook Time: 26 minutes

Green Giant product(s) used: Green Giant® 100% Pure Pumpkin

  • 1 ½ pounds shell pasta
    3 Tablespoons unsalted butter
    2 teaspoons minced garlic
    1 Tablespoon fresh chopped sage
    4 ounces cream cheese, cubed
    1 (28 ounce) can Green Giant® Family Size Pumpkin
    2 cups whole milk
    2 ½ cups freshly grated sharp cheddar cheese
    2 ½ cups freshly grated gruyere cheese
    2 teaspoons dijon mustard
    1 teaspoon salt
    ¼ teaspoon cracked black pepper

    Optional
    1 Tablespoon chopped parsley. for serving

1 Begin cooking pasta according to package directions, draining pasta when it is still a little bit hard or al denté, about 8 minutes.
2 While pasta cooks, heat butter over medium heat in a large skillet or dutch oven. Add garlic and sage and sauté for 1-2 minutes, until garlic is lightly browned. Add cream cheese and pumpkin. Heat until cream cheese is melted and stir to combine.
3 Gradually stir in milk, followed by cheddar and gruyere cheese. Stir in dijon mustard, salt and pepper. Continue to heat until cheese is melted and sauce is creamy, about 3 minutes.
4 Fold in cooked pasta.

Tips & Tricks

Pumpkin Mac ‘n’ Cheese is a perfect choice for a Thanksgiving side, and it also makes a great meatless main dish.

To make this recipe ahead of time, prepare it and add to a 2-quart casserole dish. Cover with plastic wrap and refrigerate for up to two days. Bring to room temperature and bake 15 minutes, or until hot.

To make a gluten-free version, use gluten-free pasta.

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