Pumpkin Mac & Cheese
A rich and creamy Mac & Cheese with pumpkin puree in the sauce to thicken it.
Ingredients
- 2 Tbsp butter
- 3 Tbsp flour
- ¼ cup sweet onion, minced optional
- 2 cups milk at least 2%, not skim
- 1 Tbsp chicken soup base, or 1 chicken bouillon cube
- 1 cup water, suggested to use the water from the drained cooked pasta
- 1 cup pumpkin, canned puree
- 3 cups sharp cheddar cheese, grated and separated.
- 1 cup mozzarella, grated
- 1 cup parmesan, grated
- 2 tsp kosher salt to taste, may want more or less
- 1 tsp black pepper to taste, may want more or less
- 2-3 shakes nutmeg
- 1 small pasta, like medium shells or macaroni
Instructions
- Preheat oven to 350°. Cook pasta according to package. Save 1 cup of the water when you drain it after cooking. Set the 1 cup of water aside.
- Heat a heavy pot over medium heat. Melt the butter. Take off the heat.
- Add the flour. Mix with a whisk to make a thick, crumbly paste. Slowly whisk in the milk. Put back on the medium heat.
- Whisk till thick and smooth. Add in the soup base or Boullion and the pasta water that was set aside. Or you can use 1 cup of fresh hot water. **The water from the drained pasta has starch in it. It will help the sauce to cling better to the pasta and roll off of it.
- Whisk over the heat till thick. Add the pumpkin and continue stirring over the heat till thick.
- Take off the heat. Add in the cheese and seasonings. Only 2 cups of the cheddar. Save 1 cup for the top. Stir till the cheese has melted in.
- Stir the cooked and drained pasta into the cheese sauce. Pour and spread evenly into sprayed or lightly buttered 9x13 baking dish. Cover with the rest of the grated sharp cheddar cheese.
- Bake at 350° for 15-20 minutes.