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Pumpkin Mac and Cheese

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

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Prep Time 25 min
Total Time 50 min
Servings 6

Ingredients

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)

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Directions

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

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.

Got questions? Our experts have the answers. Ask Betty now.

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REVIEWS & COMMENTS

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Posted 11/1/2012 6:34:43 PM REPORT ABUSE amasters said:

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Made this tonight for dinner and my husband was a little skeptical at first but after trying it he wants me to make it again. I used whole wheat flour,skim milk, and reduced-fat cheese. The pumpkin made the macaroni really creamy. I added more cheese on top because 1/4 cup was not enough! Next time my husband wants me to put in ground beef with the macaroni.

This reply was: Helpful Inspiring