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2 cups elbow macaroni
2 tablespoons butter
2 tablespoons AP flour
2 cups whole milk
1 1/2 cups pumpkin puree (canned or homemade)
3 cups shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon nutmeg
1/4 teaspoon ground cinnamon



Preheat your oven to 350°F (175°C)

Fill a large pot with water and bring to a boil. When the water comes to a boil add about 3 tablespoons and then the pasta.

Boil pasta until al dente, stirring occasionally. Drain the pasta and set it aside.

In a large saucepan, melt 2 tablespoons of butter over medium heat.
Add flour and whisk continuously for 2 minutes to create a roux.

Slowly pour in the milk while whisking constantly to avoid lumps.
Whisk for about 6 minutes until the mixture thickens.

Add the pumpkin puree, nutmeg, and cinnamon, continuing to mix until all of the ingredients are combined.

Slowly add 2 1/2 cups of shredded cheddar cheese and grated Parmesan cheese until your sauce is creamy.

Check the seasoning to see if you need additional salt or pepper and add if necessary.

Add the cooked pasta to the sauce making sure the pasta is well coated with the sauce.

Adjust spices, salt and pepper according to your preferences.

Put your pumpkin mac and cheese into a greased baking dish.

Top with 1/2 cup of shredded sharp cheddar cheese.

Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the cheese is melted.

Garnish with fresh herbs.