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Pumpkin & Rosemary Baked Macaroni and Cheese

a stovetop-to-oven recipe

Course Main Course
Cuisine American
Keyword macaroni and cheese
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author Emma Chapman


  • 16 ounces macaroni noodles
  • 5 tablespoons butter
  • 5 cloves garlic minced
  • ¼ cup all-purpose flour
  • salt and pepper
  • ½ cup pumpkin
  • teaspoon cayenne
  • 1 teaspoon rosemary chopped
  • 3 cups milk 2%
  • 16 ounces cheddar cheese shredded

Breadcrumb Topping

  • 5 pieces bread whole wheat preferred
  • 1 tablespoon rosemary chopped


  1. Cook the noodles to al dente. Do not overcook. Drain once cooked and set aside.

  2. For the breadcrumbs, toast the bread and finely chop into crumbs; a food processor works well here.

  3. Melt the butter over medium heat. Stir in the garlic.

  4. Whisk in the flour, which will form a thick paste. Season with salt and pepper.

  5. Stir in the pumpkin, rosemary, and cayenne.

  6. Whisk in the milk, adding slowly as if you are making gravy.

  7. Stir in 3/4 of the cheese. Once mostly melted, turn off the heat.

  8. Stir in the noodles. Top with the remaining cheese and then the breadcrumbs and remaining rosemary.

  9. Cover and bake at 350°F for 15 minutes. Remove cover and bake an additional 15 minutes.

Recipe Notes

You can use other noodles besides macaroni, like shells or bowtie. But I would stick with noodles that have a similar shape/density. So, avoid things like spaghetti as this will make serving a little harder (not as easy to spoon out of the pan).

Wheat bread is preferred for the breadcrumbs, but you can use any old bread you may have on hand. I just like the hardiness of wheat.