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.
Course Main Dish
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Servings 8servings
Calories 493kcal
Author Deborah Harroun
Ingredients
1poundwhole wheat penne
1/4cupbutter
3rounded tablespoons all-purpose flour
1cupchicken stocksubstitute vegetable stock to make it vegetarian
2tablespoonshoney
2cupsmilk
1teaspoonground mustard
1/2teaspoonallspice
pinchof cayenne pepper
freshly grated nutmegto taste
salt and pepperto taste
115 oz can pumpkin puree
2 1/2cupsshredded sharp cheddar cheesedivided
paprikafor sprinkling
chopped parsleyfor garnish
Instructions
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 13x9-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.
Notes
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.