Pumpkin Mac and Cheese

Pumpkin Mac and Cheese

Bloggers Adam and Joanne Gallagher from Inspired Taste share some comfort with their pumpkin mac and cheese.

Prep Time

25

Minutes

Total Time

50

Minutes

Makes

6

servings

1
package (16 oz) elbow macaroni
1/4
cup butter
1/4
cup Gold Medal® all-purpose flour
2
cups milk
1/2
teaspoon salt
1/4
teaspoon pepper
1/4
teaspoon ground nutmeg
1
teaspoon Dijon mustard
1
cup canned pumpkin (not pumpkin pie mix)
2
cups shredded Cheddar cheese (8 oz)
  1. Heat oven to 350°F. Cook and drain macaroni as directed on package, using minimum cook time.
  2. Meanwhile, in 2-quart saucepan, melt butter over low heat. Stir in flour; cook 1 minute, stirring constantly with whisk. Remove from heat; stir in milk. Heat to simmering; cook 1 minute, stirring constantly, until thickened. Stir in salt, pepper, nutmeg, mustard and pumpkin. Add 1 3/4 cups of the cheese. Cook, stirring occasionally, until cheese is melted.
  3. Add macaroni to cheese sauce and stir until coated. Pour into ungreased 3-quart casserole. Top with remaining 1/4 cup cheese.
  4. Bake uncovered 20 to 25 minutes or until golden brown.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Save time by purchasing shredded cheese in an 8-oz bag.
For an extra-crispy top, after baking, set the oven control to broil, then broil the macaroni and cheese for 1 to 2 minutes or until the top is browned and bubbly. Don’t use a glass baking dish if you plan to do this step, as glass dishes can break under the broiler.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.