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Pumpkin Macaroni and Cheese

Ingredients

  • 16 oz. elbow macaroni (or any other fun shape works too!)
  • 4 tablespoons butter
  • 3 tablespoons flour
  • 4 cups milk
  • 8 oz. shredded cheddar cheese
  • 8 oz. yellow American cheese (packaged is fine, just break into small pieces for easy blending)
  • 3/4 cup pumpkin puree (1/2 15-oz. can)
  • 1 1/2 teaspoon minced fresh rosemary
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup panko style breadcrumbs

Prep Time:

30 minutes

Cook Time:

25 minutes

Serves:

8

An easy and delicious recipe for a familiar side dish - with a twist. Make is seasonal and bring "wow's" to your Fall menu.

Preparation

  1. Preheat oven to 400 degrees.
  2. Cook pasta in boiling salted water until al dente.
  3. Drain and rinse with cold water. Set aside.
  4. In a heavy saucepot over medium high heat, melt the butter and add the flour. Whisk together and cook for thirty seconds.
  5. Add 2 cups milk, minced rosemary, and thyme and whisk until smooth. Add another cup of the milk (reserving one cup) and continue to whisk. Cook for approximately 5 minutes while whisking. The mixture will begin to get very thick!
  6. Add the cheese and stir well so that the cheese melts evenly.
  7. Add the salt, pepper and cayenne followed by the additional cup of milk and the pumpkin puree.
  8. Once everything is smooth, add the cooked macaroni and toss to coat.
  9. Pour into a 9x13 casserole pan and top with breadcrumbs.
  10. Bake for 25 minutes until golden brown and bubbling.