Pumpkin Mac and Cheese
A recipe for Pumpkin Mac and Cheese! Noodles are coated in a thick and creamy sauce packed with pure pumpkin puree and three types of cheese.
Servings 4 -6 Servings
Ingredients
- 1 pound (450 grams) dried medium-shaped pasta
- 3 tablespoons (45 grams) unsalted butter
- 3 tablespoons (27 grams) all-purpose flour
- 2 cups (470 milliliters) milk
- 15 ounces (425 grams) pure pumpkin puree
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon salt
- 1/4-1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 6 ounces (170 grams) sharp Cheddar cheese shredded
- 4 ounces (113 grams) Mozzarella cheese shredded
- 2 ounces (57 grams) Parmesan cheese grated, plus more for serving
Instructions
- Bring a large pot of water to a boil. Add the pasta and cook until al dente, just tender. Drain and set aside.
While the pasta is cooking:
- In a large saucepan, melt the butter over medium heat. Whisk in the flour and continue to whisk until golden.
- Slowly whisk in the milk until all the flour is absorbed and no lumps remain. Continue to stir often until the milk thickens.
- Reduce heat to low and stir in the pumpkin, dijon, salt, pepper, garlic powder, and onion powder. Adjust to taste.
- Once the mixture begins to bubble, remove from heat. Slowly stir in handfuls of the shredded cheese until smooth.
- Fold in the drained pasta and serve immediately topped with additional grated Parmesan cheese.