Name: Pumpkin Mac and Cheese
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 to 8 servings
Ingredients: 4 tablespoons unsalted butter, plus more for the baking dish; Kosher salt; 1 pound elbow macaroni or shells; 1/4 cup all-purpose flour; 2 cups half-and-half; 1 tablespoon Dijon mustard; 1/4 teaspoon cayenne pepper; 1/4 teaspoon ground nutmeg; 1/4 teaspoon garlic powder; One 15-ounce can pure pumpkin puree; 16 ounces extra-sharp yellow Cheddar, grated (about 6 cups); 6 deli slices yellow Cheddar (about 5 ounces)

Butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Reserve 1/2 cup cooking water, then drain the pasta and rinse under cold water.

Meanwhile, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking, until the mixture is smooth and golden, about 2 minutes. Whisk in the half-and-half, Dijon, cayenne, nutmeg, garlic powder and 2 teaspoons salt and cook, whisking occasionally, until the sauce begins to boil and thicken enough to hold a trail by the whisk, 5 to 10 minutes.

Stir in the pumpkin puree and grated Cheddar until the cheese just melts. Stir in the pasta, adding enough of the reserved pasta water as needed to make a creamy sauce.

If your broiler is in the top of the oven, move the oven rack to the center. Preheat the broiler.

Transfer the mac and cheese to the baking dish, top with the Cheddar slices and broil until the cheese is melted and the top browns in places, 8 to 9 minutes.

Pumpkin Mac and Cheese

Ingredients

Directions

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages