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Pumpkin Mac and Cheese

Pumpkin mac and cheese combines elbow macaroni with a creamy cheddar sauce made with canned pumpkin puree. A gentle simmer thickens the sauce until it coats the back of a spoon before the pasta is stirred in.
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Prep Time 10 minutes
Cook Time 13 minutes
standing time 2 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 675
Ingredients Equipment Method Notes

Ingredients
  

For the pasta
  • 4 qt water
  • 1 lb elbow macaroni
  • 1 tbsp kosher salt
For the pumpkin cheese sauce
  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour
  • 3 cups whole milk
  • 1 cup pumpkin puree canned, not pumpkin pie filling
  • 1 tsp dry mustard
  • 0.5 tsp black pepper
  • 0.125 tsp ground nutmeg
  • 12 oz sharp cheddar cheese grated

Equipment

  • 1 6-quart pot

Method
 

Cook the pasta
  1. Bring 4 quarts water to a boil in a 6-quart pot.
  2. Add the kosher salt and macaroni; cook 7-9 minutes, stirring occasionally, until al dente.
  3. Drain the pasta in a colander.
Make the pumpkin cheese sauce
  1. Return the empty pot to the stove and melt the butter over medium heat.
  2. Whisk in the flour and cook for 1 minute, whisking constantly.
  3. Gradually whisk in the milk until smooth.
  4. Whisk in the pumpkin puree, dry mustard, black pepper, and nutmeg.
  5. Bring to a gentle simmer and cook for 3-5 minutes, whisking often, until thick enough to coat the back of a spoon.
  6. Remove the pot from the heat and stir in the cheddar a handful at a time until melted and smooth.
Combine and serve
  1. Add the drained macaroni and stir until evenly coated.
  2. Let stand for 2 minutes before serving.

Notes

For the smoothest sauce, grate the cheddar just before using. Refrigerate leftovers for 3-4 days; freezing is not recommended because the sauce may become grainy. For a gluten-free adaptation, use gluten-free macaroni and a gluten-free flour blend.