Pumpkin Mac and Cheese

package (16 oz) elbow macaroni

1/4

cup butter

1/4

cup Gold Medal™ all-purpose flour

cups milk

1/2

teaspoon salt

1/4

teaspoon pepper

1/4

teaspoon ground nutmeg

teaspoon Dijon mustard

cup canned pumpkin (not pumpkin pie mix)

cups shredded Cheddar cheese (8 oz)

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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.

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

No nutrition information available for this recipe