Pumpkin Mac and Cheese
- Total Time: 25 Minutes
Description
I watched Lynn Crawford make this on the Marilyn Denis Show, and made it the next day. I realize I say this about a lot of recipes, but this really may be the only macaroni and cheese I ever make again – enjoy!
Ingredients
2 c. uncooked macaroni (or any other small-ish pasta) – when I double this recipe I use a whole 410 g box
4 T. butter AND 2 T. flour
2 c.+ milk
1/2 t. EACH kosher salt AND freshly ground pepper
1/8 t. nutmeg AND 1 t. dry mustard
1 c. pumpkin puree (when I double this recipe, I use the whole 389 mL can)
2 c. grated old cheddar + extra to sprinkle on the top
Instructions
Preheat the oven to 350 and lightly grease your favorite 8 x 8 casserole dish. Cook the macaroni to al dente, drain and set aside and in a medium pot or large skillet, melt the butter. Whisk the flour into the melted butter until smooth and then slowly whisk in the milk. Continue to cook and stir it for a minute or so until it comes to a boil and thickens (add a touch more milk if it gets too thick), then remove the pot from the heat and whisk in the pepper, nutmeg and mustard.
Stir in the pumpkin and the cheese and continue to stir until the cheese is melted, taste for seasonings, then add in the drained macaroni and stir until it’s well combined and coated. Scrape the whole mix into your prepared casserole and sprinkle with extra cheese if you’d like. Bake for 20-30 minutes until the top is browned and it’s bubbling throughout – we loved this with a big green salad.
- Category: Pasta, Pumpkin
