This recipe takes the staple favorite of mac and cheese with gooey cheese and adds a fall flavor to the mix. You’ll never want to make Kraft again, especially in the autumn months when pumpkin is at its peak. Skip the blue box! This pasta with the decedant sauce just melt in your mouth. With the rich flavors of creamy sharp cheddar and the slight sweetness of the pumpkin without overpowering the dish, you will want to make this every night to accompany your dinner! It pairs nicely with baked chicken or even some chcken friend steak if you’re looking for some comfort food.

 

Ingredients

1 lb. macaroni pasta (16 oz.)

2 cups milk (I used 2%)

3 tablespoons all-purpose flour

2 tablespoons unsalted butter

2 cups shredded sharp cheddar cheese (8 oz.)

1 15 oz. can pumpkin puree

salt and pepper to taste

1/3 cup to 1/2 cup panko bread crumbs if making into a casserole

 

Instructions

In a large pot, cook macaroni according to package instructions and drain.

Meanwhile, in a medium pot add milk, butter and flour. Cook over medium heat for a few minutes while stirring until butter is melted and mixture is slightly thickened.

Add cheddar cheese and pumpkin to milk mixture, and whisk until melted.

Pour cheese mixture over the drained pasta and mix until evenly coated. Top with salt and pepper.

Can serve as is at this point or proceed to casserole instructions.

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Quick tip: Top with breadcrumbs and throw it in the oven for 20 minutes for a casserole.

Recipe and image courtesy of Trial and Eater.