Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F. Grease a 2-quart baking dish with 1 Tbs. of the butter. Cook macaroni according to package directions; drain and return to pot.

  • While macaroni cooks, melt the remaining 2 Tbs. butter in a large saucepan over medium heat. Add flour and whisk until combined. Whisk in milk, mustard, salt, and pepper. Cook and stir until thickened and bubbly. Add pumpkin and cheddar cheese. Cook and stir until creamy, 1 minute. Remove from heat.

  • Pour sauce over pasta and stir to coat. Transfer pasta to the prepared baking dish. In a small bowl, stir together breadcrumbs, Parmesan, and oil. Spread evenly over pasta. Bake for 15 to 20 minutes or until the topping is golden brown and pasta is heated through. Serve immediately.

Nutrition Facts

454 calories; 19 g total fat; 10 g saturated fat; 1 g polyunsaturated fat; 6 g monounsaturated fat; 43 mg cholesterol; 445 mg sodium. 329 mg potassium; 55 g carbohydrates; 3 g fiber; 6 g sugar; 16 g protein; 0 g trans fatty acid; 6851 IU vitamin a; 2 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 0 mg vitamin b6; 161 mcg folate; 0 mcg vitamin b12; 261 mg calcium; 3 mg iron;