Liz’s Kitchen: Pumpkin Mac and Cheese Recipe
Ok. Mac and cheese for me is really important to get right. I make a homemade mac and cheese that is so creamy and cheesy that it's hard to top. My grandma taught me how to make a rue and the rest was history. So when I came across this recipe I really had to think about if I wanted to take something that is so delicious and potentially ruin it. But, how would we ever know if we didn't try. AND, I have to continue my quest of featuring pumpkin recipes through Thanksgiving. So here it goes... I found this recipe on Pinterest and it's actually off of a vegetarian website. I'll be honest with you, you won't find me making this for dinner anytime soon but it does make a great side dish during the fall months. This would be perfect to take to a Thanksgiving or fall party. It's super easy to make, everything can be done by the time your noodles are ready to go!
Pumpkin Mac and Cheese
- 1 lb. macaroni pasta
- 2 cups milk
- 3 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 2 cups shredded sharp cheddar cheese
- 1 15 oz. can pumpkin puree
- salt and pepper to taste
Cook your noodles to the boxes directions and drain.
While your noodles are cooking add milk, butter and flour together in a medium pot and cook over medium heat. Continue stirring while until the mixture is slightly thickened.
Once the mixture is thickened, add the cheddar cheese and pumpkin to the mixture and whisk until all is melted together.
Pour cheese mixture over the pasta and mix it all up. You can add salt and pepper to taste.
Find the original recipe HERE and happy pumpkin cooking!