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

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  • 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.

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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.

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Once the mixture is thickened, add the cheddar cheese and pumpkin to the mixture and whisk until all is melted together.

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Pour cheese mixture over the pasta and mix it all up. You can add salt and pepper to taste.

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Find the original recipe HERE and happy pumpkin cooking!

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