Pumpkin Macaroni & Cheese

Pumpkin Macaroni & Cheese

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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For a pumpkilicious taste of fall make this easy Mac & Cheese dish that’s sure to warm your tummy. Perfect for Halloween night!

  • 16 Ounces Elbow Macaroni
  • 1/3 Cup Butter
  • 1/4 Cup Unbleached Flour
  • 2 Cups Milk
  • 1/2 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  • 1/4 Teaspoon Ground Nutmeg
  • 1 Teaspoon Dijon Mustard
  • 1 Cup Pumpkin Purée
  • 2 Cups Shredded Cheddar Cheese
  1. Preheat oven to 350 degrees.
  2. Cook and drain macaroni as directed on package.
  3. In medium-size saucepan melt butter over a low heat. Stir in flour and cook 1 minute. Stir constantly with whisk. Remove from heat and stir in milk. Turn heat back on to medium and cook 1 minute. Stir constantly. Add kosher salt, pepper, nutmeg, mustard, and pumpkin. Stir to combine. Add 1 3/4 cups shredded cheese. Cook, stirring occasionally for 5 minutes until cheese has melted. Add cooked macaroni to cheese sauce and stir until combined.
  4. Pour into ungreased 3 quart casserole dish. Top with remaining shredded cheese
  5. Place in oven for 20 minutes until golden brown.
  6. Remove from oven and let cool slightly.
  7. Serve warm.
  8. Serves 4
  9. "Work With What You Got!"
  10. © Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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