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Pumpkin Mac and Cheese on brown and white transfer ware platter.

Pumpkin Mac and Blue Cheese

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The ultimate comfort food, this Blue Cheese Pumpkin Mac and Cheese will quickly become your favorite fall meal. 

  • Total Time: 35 minutes
  • Yield: 1 pan 1x




8 ounces of dried macaroni or whatever pasta shape you choose

2 tablespoons of butter

2 tablespoons of flour

1/4 teaspoon of salt

1/4 teaspoon of white ground pepper

1 cup of milk

1 cup of heavy whipping cream

1 15 oz can of pumpkin puree(not pie filling)

1 cup of Saga Blue Brie Cheese

pinch of nutmeg

1 cup grated white cheddar

toasted pumpkin seeds for garnish


Preheat oven to 350. Prepare an 8 x 8 inch pan with cooking spray or softened butter. Boil  a pot of water and prepare the noodles. You want to cook them el dente, with a little bite to them so they do not get mushy when you bake the Mac and cheese.  Drain the noodles and set aside.

In sauce pan, melt the butter, then add the flour, salt and pepper. Stir with a whisk until a paste forms. Then slowly add the milk and heavy cream, stir until thickened and bubbly then add the pumpkin, and the blue cheese and nutmeg. Mix until smooth and the cheese is melted. Add the cooked and drained noodles. Mix well and pour into prepared pan. Sprinkle top with the white cheddar cheese.

Bake for 15-20 minutes, the mixture should be bubbly. Then broil for 1-3 minutes until top is  browned. Do not over bake or the macaroni will be dry.

Remove from oven, let cool for 10 minutes. Sprinkle with pumpkin seeds and enjoy.


Recipe adapted from  Brokass GourmetBetter Homes and Gardens,

  • Author: Elizabeth
  • Prep Time: 15
  • Cook Time: 20
  • Category: Main
  • Cuisine: American