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Pumpkin Mac & Cheese

No need to go pumpkin picking when you have canned pumpkin on hand! Fresh fruits and vegetables are harvested at their peak of ripeness and canned within hours, making the can one of the best ways to lock in nutrients and get food from its source to your family table.

Prep Time: 20 minutes

Cook Time: 30 minutes

Servings: 4

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Pumpkin Mac & Cheese


8 ounces rotini or medium shell pasta
5 tablespoons butter, divided
¼ cup all-purpose flour
1 12-ounce can evaporated milk
1 cup milk
½ cup canned pumpkin
1 ½ teaspoons salt
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg
2 cups shredded Swiss or Gruyere cheese
1 cup shredded Cheddar cheese


Cook pasta as package directs. Drain. Set aside.

Preheat oven to 375°F. Grease 1 ½ quart baking dish. In 4-quart saucepan over medium heat, melt 3 tablespoons butter. Stir in flour; cook 1 minute. Gradually stir in evaporated milk and milk; cook until mixture is thickened and smooth. Stir in pumpkin, salt, pepper and nutmeg.

Remove from heat; whisk in Swiss and Cheddar cheese until smooth. Stir in cooked pasta; toss to mix well. Spoon into baking dish.

Melt remaining 2 tablespoons butter; stir in bread crumbs to coat well. Sprinkle on top of casserole. Bake 30 minutes or until sauce is bubbly and mixture is golden.

Nutrition Information Per Serving:

Calories 861; Total Fat 49g (Sat 30g, Trans 1g); Cholesterol 151mg; Sodium 839mg; Total Carbohydrates 67g; Dietary Fiber 3g; Sugars 7g; Protein 39g; Vitamin A 6416IU; Vitamin C 3mg; Calcium 973mg; Iron 2mg; Vitamin D 59IU; Folate 48mcg

% Daily Value: Vitamin A 128%; Vitamin C 5%; Calcium 97%; Iron 11%