We took a trip to Ireland last year, but it was just us. We knew immediately the kids would love it, so this time we brought the kids to Ireland! Day 1 We left the house Monday, August 14th about noon and arrived at Newark International Airport at about 2:30, breezed through security, and sat […]
Pumpkin Mac & Cheese Cups
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Are you running out of lunch box ideas yet? Because it’s officially fall and everything pumpkin is perfectly acceptable now, I made up some Pumpkin Mac & Cheese Cups that are perfect to toss in the lunch box or even for a yummy after school snack!
The secret to these Pumpkin Mac & Cheese cups is that they’re not made from a box (though we eat box mac and cheese plenty around here, too). Sometimes I like to get those fancy cheeses we don’t always have on hand and really treat myself (or the kids). This go around, I picked up some Arla Dofino cheeses. Arla Dofino cheeses are naturally good from farm to fridge. The cheese is free of added hormones, artificial flavors and preservatives, and crafted with quality, naturally delicious ingredients, so I can really feel good about feeding it to my family.
Arla Dofino cheeses have been traditionally crafted in Wisconsin for more than 100 years! Obviously, they know what they’re doing over there!
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.
Author: Christina Shirley
Recipe type: Side Dish
Ingredients
- 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
Instructions
- Preheat oven to 375.
- Cook pasta according to package, but about 2 minutes under suggested cooking time. Drain and set aside.
- Heat a large pot over medium heat. Add 3 tablespoons of butter and melt.
- Add the flour and whisk together until the mixture has a nutty smell.
- Slowly, add in the milk while continuously whisking. Bring to a simmer and allow the milk to thicken.
- After it's thickened, you can add in the dijon mustard, salt and pepper.
- Turn the heat off and add the pumpkin and both cheeses. Stir until they are completely melted and everything is well incorporated.
- Add your cooked noodles and combine.
- Spray your cupcake pan with cooking spray and fill your cups with the mac and cheese.
- Top with extra cheese and bread crumbs if desired.
- Bake for about 30 minutes.
- Allow to cool in the pan so that the cheese has time to firm up, holding your cups together.
Notes
Key: 2 slices cheese = 2 ounces = ¼ cup
Arla Dofino cheese is available in slices and chunk form. I’ve included the key in the recipe above, so you can make it whether you find your cheese in slices or chunks. You can find Arla Dofino is available in a variety of retail stores nationwide in the deli section (not the dairy sections). For more information visit, https://ooh.li/5ebfaf2.
These do take a little time to make the first time, but then you’ll have them already prepped for the week to use as you like.
Both boys gobbled these down and Charlie really liked that he could just pick it up and eat it, no fork required! Also, he didn’t know there was pumpkin in it, so a little extra veggies were had!
Arla Dofino is hosting a Snack-to-School Facebook sweepstakes from September 15 to October 15, 2015! One winner will receive a semesters worth of Arla Dofino cheese and a Genuine Thermos lunch kit. You can enter by visiting the Arla Dofino Facebook page, then clicking the Sweepstakes tab and follow the instructions to complete your entry.
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[…] Pumpkin Mac & Cheese Cups | Mom’s Messy Miracles […]
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[…] Pumpkin Mac & Cheese Cups put a nutritious spin on a classic recipe! These mac & cheese cups are easy to make and freeze to use throughout the week. By adding pumpkin puree, your child will enjoy nutritional benefits such as increased heart health from the fiber, potassium, and vitamin C content. That’s right – mac & cheese can be good for your heart! […]
Jo-Lynne Shane says
Cute! Just pinned this for later.
Jeanine @MommyEntourage says
My kids love homemade mac and cheese! I wonder how they’ll like it with pumpkin?
Hil says
These looks really tasty. I can’t wait to try them!
Alayna @AlaynasCreations says
Looks like a great idea! I don’t know about my picky kids, but the husband would appreciate this recipe 😉
Thanks for sharing with us at the #HomeMattersParty link party.
Diana Rambles says
Congratulations! This post is going to be featured over at Diana Rambles tomorrow and has been pinned in the Featured at Diana Rambles board at Pinterest, Tweeted, and Yummed. Please grab a featured button off my button page or via the post guidelines graphic. Thanks for sharing this awesome recipe!
Theresa @DearCreatives says
Looks & sounds so good! Pinned & shared. Thanks for joining in the party.
Sara says
Hi! I mist have missed something; when do you recommend adding the pumpkin? I’m competent in the kitchen, so I’ll wing it, but I’d love to see this explicitly in the instructions! Thanks. 🙂
Christina says
Oh my! You’re the first person in a year to notice I left that out! Sorry about that! Correcting it now, but add the pumpkin when you add the cheese.
Sara says
Thanks!
Nikki says
Can I make these in advance and freeze? If so, do you just microwave when ready to eat? Do I store in the same cupcake tins or should I individually wrap in foil?