Pumpkin Mac and Cheese
Pumpkin Mac & Cheese
Servings
4
servings
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Ingredients
8 ounces elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup whole milk
1/2 cup unsweetened canned pumpkin purée
1 1/2 cups shredded sharp cheddar cheese
1/2 teaspoon garlic powder
1/4 teaspoon ground nutmeg
Salt and pepper, to taste
- Optional Topping
1/4 cup breadcrumbs
1 tablespoon melted butter
Directions
- Preheat oven to 375°F (190°C). Grease an 8×8-inch (20×20 cm) baking dish.
- Cook macaroni in salted water until al dente. Drain and set aside.
- In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly.
- Slowly whisk in the milk until smooth. Stir in the pumpkin purée, garlic powder, nutmeg, salt, and pepper. Let it simmer for 2 to 3 minutes, until slightly thickened.
- Remove the pan from heat and stir in the shredded cheese until melted and smooth.
- Add the cooked pasta and stir until evenly coated.
- Pour the mixture into the prepared baking dish.
- If using the breadcrumb topping, stir the breadcrumbs with melted butter and sprinkle over the mac and cheese.
- Bake for 15 to 20 minutes, until bubbly and golden on top. Serve warm.
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