Pumpkin Macaroni and Cheese
Pumpkin Macaroni and Cheese is cheesy, homemade macaroni and cheese with just a hint of a pumpkin flavor for a perfect fall dish.
Servings: 8
Calories: 321kcal
Ingredients
- 16 ounces small pasta shells, cooked al dente and drained
- 1/2 cup (1 stick or 113g) unsalted butter
- 1/2 cup all-purpose flour
- 3 cups whole milk, warmed
- 1 can (15 ounces) pumpkin puree
- 2 1/2 teaspoons salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon nutmeg
- 1/4 teaspoon cayenne pepper, optional
- 1 cup sharp cheddar cheese, freshly grated
- 1/2 cup mozzarella cheese, freshly grated
- Salt and pepper, to taste
- Parsley, chopped for garnish
Instructions
- In a saucepan over medium heat, melt the butter.
- Add the flour and whisk constantly for 1-2 minutes, or until the mixture turns light brown.
- Remove from heat and gradually pour in the warm milk, whisking constantly.
- Add the pumpkin puree.
- Return the pan to the heat and whisk another 3-5 minutes, or until thickened.
- Add the salt, garlic powder, nutmeg, and optional cayenne pepper and stir to combine. Remove from heat.
- Add the cheeses, stirring to melt.
- Pour the sauce over the top of the cooked pasta shells. Stir to combine.
- Season with salt and pepper and top with chopped parsley. Serve hot.
Nutrition
Calories: 321kcal