Pumpkin Macaroni & Cheese
Looking to add some seasonal flavor to your mac and cheese recipe? Try out this Pumpkin Macaroni & Cheese from our friends at The Kids Cook Monday. This is a great recipe for your kids to help you out in the kitchen tonight!
Pumpkin Macaroni & Cheese
Servings 6 Servings
Ingredients
- 1 box (16 ounces) whole wheat macaroni/elbows or other small pasta
- 4 tbsp unsalted butter
- 4 tbsp whole wheat flour
- 2 1/2 cups milk I like to use a mix of whole milk and 1% milk
- 2 cups Simple Pumpkin Purée or store bought unsweetened pumpkin purée
- 1 cup sharp cheddar cheese shredded (reserve ¼ cup for topping)
- 1 cup aged cheddar cheese shredded (reserve ¼ cup for topping)
- 2 tsp fresh rosemary finely chopped
- 1 tsp salt
- 1/4 tsp ground black pepper
- 1/8 tsp dried mustard
- 1/2 tsp dried thyme
- 1/8 tsp freshly grated nutmeg to taste
- 1 cup bread crumbs I like to use whole wheat panko bread crumbs
Instructions
-
Heat the oven to 375°F.
-
Lightly grease a lasagna pan or large, deep baking dish.
-
Mix the reserved 1/2 cup of cheddar cheeses and the bread crumbs together in a small bowl for topping the cheesy pasta before you bake it.
-
Cook the pasta according to the package directions minus 2 minutes. After it has cooked, drain the pasta and return it to the pasta pot.
-
While the pasta cooks, begin creating the roux. In a medium saucepan, heat the butter over medium-low heat. Once it begins to melt, turn up the heat to medium and let the butter begin to brown. Whisk in the flour until you create a thick paste.
-
Slowly whisk in the milk a little at a time so it forms a thick sauce. Keep whisking as you stir in the puréed pumpkin and all the spices. Add the 1 1/2 cups of the mixed cheddar cheeses and stir until it is all melted. Taste and adjust spices as desired.
-
Carefully, pour the sauce over the cooked pasta. Use a rubber spoon to make sure all the pasta is coated evenly. Pour the pasta and sauce into pan/baking dish.
-
Top with the bread crumb and reserved cheeses mixture.
-
Bake for 20-25 minutes or until the cheese bubbles and the bread crumbs are lightly browned. Let cool for around 5 minutes before enjoying.
