The ultimate comfort food, this Pumpkin Cheddar Mac and Cheese is the perfect way to add a pumpkin twist to this dinner that is perfect for cold, chilly nights.
- 1 pound whole wheat penne
- 1/4 cup butter
- 3 rounded tablespoons all-purpose flour
- 1 cup chicken stock (substitute vegetable stock to make it vegetarian)
- 2 tablespoons honey
- 2 cups milk
- 1 teaspoon ground mustard
- 1/2 teaspoon allspice
- pinch of cayenne pepper
- freshly grated nutmeg, to taste
- salt and pepper, to taste
- 1 (15 oz) can pumpkin puree
- 2 1/2 cups shredded sharp cheddar cheese, divided
- paprika, for sprinkling
- chopped parsley, for garnish
Bring a large pot of water to a boil. Salt generously, then add the pasta and cook until al dente. Drain and reserve.
Meanwhile, melt the butter in a large skillet. Whisk in the flour and cook for a minute. Whisk in the chicken stock and cook until it has reduced down. Whisk in the honey, followed by the milk. Season with the mustard, allspice, cayenne pepper, nutmeg, salt and pepper. Cook, stirring often, until it is thickened enough to coat the back of a spoon. Taste and adjust the seasonings, if desired.
Preheat the broiler.*
Whisk the pumpkin puree into the mixture. Stir in one cup of the cheese until melted, then stir in one more cup of the cheese. Add the drained pasta to the sauce and stir to combine. Pour the mixture into a large 13×9-inch casserole dish. Sprinkle the remaining 1/2 cup of cheese over the top. Sprinkle with paprika.
Broil until the cheese is melted and bubbling. Garnish with parsley before serving.
adapted from The Rachael Ray Show
*make sure your dish is broiler safe. If not, the dish can be baked at 400ºF until the cheese is melted.
Nutrition information provided as an estimate only. Various brands and products can change the counts.
- Calories: 493
- Sugar: 12 g
- Sodium: 384 mg
- Fat: 21 g
- Saturated Fat: 11 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 7 g
- Protein: 21 g
- Cholesterol: 58 mg