Pumpkin Mac and Cheese

While many pumpkin pasta dishes are often sweet enough to be served as dessert, this Mac and Cheese has caramelized onions and thyme to keep it firmly in the savory category. Fontiago is a Wisconsin original cheese that marries the mild, creamy fontina with a tangier asiago. If you can’t find Fontiago, fontina work well, too.

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Servings: 6


  • 1 yellow onion
  • 6 tablespoons butter, divided
  • 1 pound macaroni pasta
  • 2 tablespoons flour
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon thyme
  • 1/2 teaspoon kosher salt
  •   black pepper
  • 1 1/2 cups milk
  • 2 cups (8 ounces) Wisconsin Fontiago Cheese, shredded
  • 1 1/2 cups pumpkin puree
  • 1/2 cup Panko bread crumbs
  • 1/4 cup Wisconsin parmesan cheese, grated


Cut onion in half, then into thirds lengthwise before thinly slicing. Melt 2 tablespoons butter in sauté pan over medium low heat, then add onion and pinch of salt. Cook, stirring infrequently, until onions are golden brown, about 20-25 minutes.

While the onions are cooking, prepare macaroni, cooking 1 minute less than package instructs (generally 6 minutes). Drain and set aside.

Lightly butter 13×9-inch baking dish. Preheat oven to 350°F.

Melt remaining 2 tablespoons butter in large saucepan over medium low heat. Whisk in flour and cook, whisking occasionally, until mixture is smooth and bubbly, about 2 minutes. Add mustard, thyme, salt and pepper and cook 1 minute. Slowly whisk in milk, increase heat to medium, and cook, stirring frequently, until it begins to boil. Boil, stirring constantly, for 1 minute. Remove from heat and stir in Fontiago and pumpkin puree until sauce is smooth. Add caramelized onions and cooked macaroni and stir until pasta are evenly coated with cheese sauce.

Pour macaroni into prepared baking dish.

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For an elegant presentation, leave your casserole dish on the shelf and make individual serving sizes with ramekins.