Wednesday, October 19, 2011

Pumpkin Mac & Cheese

If you know me, you know I have a slight obsession with pumpkin.  Just looking at my blog, my recipes in the fall are unfairly represented by pumpkin inspired creations.  I've been looking for a good pumpkin mac & cheese recipe for a while, and this recipe definitely fits the bill!  The only complaint I had was that it was not quite cheesy enough, so I would definitely add more cheese on top, and perhaps even a handful or two more to the sauce!

8oz elbow macaroni
2 T butter
2T flour
3/4c milk
3/4 c canned pumpkin
 1 c aged white cheddar cheese, shredded and divided
dash nutmeg
salt and pepper to taste

Preheat oven to 375 and lightly spray an 8x8 casserole dish w/ cooking spray.  Cook macaroni according to package directions.  Meanwhile, melt butter in a pan until in begins to brown.  Add flour and whisk until browned.  Add remaining ingredients (remember to reserve half of your cheese), whisking constantly.  Drain the pasta and combine with the sauce.  Pour into the casserole dish, top with remaining cheese, and bake for 18-22 minutes, or until the cheese on top is bubbly and brown.

Minimally adapted from BrokeAss Gourmet

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