Pumpkin Mac & Cheese Cups
Prep time
Cook time
Total time
These Pumpkin Mac & Cheese Cups are perfect for the lunchbox, after school snack or as a dinner side.
Recipe type: Side Dish
  • 1 pound elbow noodles
  • 3 Tbsp butter
  • 3 Tbsp flour
  • 4 cups milk
  • 1 Tbsp dijon mustard
  • ¾ cup canned pumpkin puree
  • 1 cup Arla Dofino Smoked Gouda, grated
  • 1 cup Arla Dofino Creamy Havarti, grated
  1. Preheat oven to 375.
  2. Cook pasta according to package, but about 2 minutes under suggested cooking time. Drain and set aside.
  3. Heat a large pot over medium heat. Add 3 tablespoons of butter and melt.
  4. Add the flour and whisk together until the mixture has a nutty smell.
  5. Slowly, add in the milk while continuously whisking. Bring to a simmer and allow the milk to thicken.
  6. After it's thickened, you can add in the dijon mustard, salt and pepper.
  7. Turn the heat off and add the pumpkin and both cheeses. Stir until they are completely melted and everything is well incorporated.
  8. Add your cooked noodles and combine.
  9. Spray your cupcake pan with cooking spray and fill your cups with the mac and cheese.
  10. Top with extra cheese and bread crumbs if desired.
  11. Bake for about 30 minutes.
  12. Allow to cool in the pan so that the cheese has time to firm up, holding your cups together.
Key: 2 slices cheese = 2 ounces = ΒΌ cup
Recipe by The Shirley Journey at https://theshirleyjourney.com/pumpkin-mac-cheese-cups/