Pumpkin Mac and Cheese

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

  • Prep Time 25 min
  • Total Time 50 min
  • Servings 6

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.

Expert Tips

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.