Pumpkin mac and cheese is the newest addition to our fall repertoire.
There’s pumpkin cookies, pumpkin bread, pumpkin rolls – but switch it up and put that fall flavor into the main dish! We’re adding pumpkin to our mac and cheese, and it is all the ooey gooey goodness you’d hope it to be.
Alex Daynes shares the recipe. She shares the spices to add to give it that extra fall punch, and how you can modify it for littles in the house that might not go for the bolder flavor.
Pumpkin Mac and Cheese
- Pinch of salt
- 1 lb. elbow macaroni or pasta of choice
- 4 tbsp. butter
- 4 tbsp. flour
- 2 cups whole milk
- 1 can (14.5 oz.) pure pumpkin
- 1 tsp. garlic powder
- 1 tsp. dry mustard
- 1/4 tsp. cayenne
- 1 tsp. pepper
- 1/8 tsp. nutmeg
- 3 cups grated yellow cheddar
- 1 cup grated parmesan
- Finely chopped chives, for serving
- Bring a large pot of water to a boil for the pasta. Salt the water and add the pasta. Cook until 1 to 2 minutes shy of the package directions.
- Meanwhile, in a large skillet or medium pot, melt the butter over medium to medium-high heat. Whisk in the flour, then slowly whisk in the milk. Bring to a bubble. Cook, whisking often.
- Reduce heat to medium-low. Whisk in the pumpkin.
- Add the garlic powder, dry mustard, cayenne, pepper, and nutmeg.
- Add the cheeses. Stir until the cheeses melt into the sauce, a minute or two.
- Scoop out 1/4 cup of the pasta cooking water. Drain the pasta. Add the pasta to the sauce. Add the cooking water a little at a time if the sauce is too thick.
- Top with the chives.