Pumpkin Mac & Cheese
Total time
45 min
Cooking time
35 min
Allergens:
MilkAll Purpose FlourUnsalted ButterShredded Aged Cheddar CheeseElbow Macaroni or Seashell Pasta (1 box, 16 oz)
Ingredients
Ingredients:
1 cup Pumpkin Puree
2 cup Milk
0.25 cup All Purpose Flour
0.25 cup Unsalted Butter
pinch Cinnamon
pinch Ground Nutmeg
1 tsp Dijon Mustard
3 cup Shredded Aged Cheddar Cheese
1 Elbow Macaroni or Seashell Pasta (1 box, 16 oz)
1 Sprig Cilantro (optional)
Instructions
Make the roux
In a saucepot on medium heat melt butter until bubbling, stir in flour and cook for 3 minutes.
Add the milk
Slowly whisk in cold milk (cold milk helps prevent lumps in your roux). Cook for 5 minutes until sauce thickens.
Add the spices and cheese
Stir in spices, mustard and puree. When incorporated slowly stir in cheese.
Adjust the consistency
If the sauce becomes too thick slowly stir in more milk.
Season and finish
Adjust seasoning with salt and pepper and finely chop and add cilantro.
Serve or bake
Pour over pasta and serve or add to a baking dish and bake for 20 min at 375 °F.