One thing that I’ve been eating a lot of lately is pumpkin. I don’t know if it’s the pregnancy or the Fall weather, but I can’t get enough of the flavors like pumpkin or butternut squash!
This pumpkin mac and cheese recipe that I made surprisingly doesn’t have a strong pumpkin flavor, it’s just super creamy. Plus you get some added vegetable power – can’t go wrong with that! This would be a great addition to any Thanksgiving spread.
Pumpkin mac and cheese
1 package whole wheat pasta (I used penne)
¼ cup butter
¼ cup all-purpose flour
2 cups milk (I used 2%)
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon ground nutmeg
1 teaspoon Dijon mustard
1 can pumpkin (not pumpkin pie mix)
2 cups shredded Sharp Cheddar cheese (8 oz)
1/4 cup breadcrumbs
Heat oven to 350°F. Cook and drain macaroni as directed on package, using minimum cook time.
Meanwhile, in 2-quart saucepan, melt butter over low heat. Stir in flour; cook 1 minute, stirring constantly with whisk.
Slowly stir in milk. Heat to simmering; cook 1 minute, stirring constantly, until thickened.
Stir in salt, pepper, nutmeg, mustard and pumpkin. Add 1 ½ cups of the cheese. Cook, stirring occasionally, until cheese is melted.
Add macaroni to cheese sauce and stir until coated. Pour into ungreased 3-quart casserole. Top with remaining ½ cup cheese mixed with the breadcrumbs.
Bake uncovered 20 to 25 minutes or until golden brown.