PUMPKIN MAC AND CHEESE
Our recipe for homemade mac and cheese gets a burst of fall flavor with the addition of canned pumpkin. It's ready in under an hour.
Provided by By Inspired Taste
Categories Side Dish
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Cook and drain macaroni as directed on package, using minimum cook time.
- 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.
- Add macaroni to cheese sauce and stir until coated. Pour into ungreased 3-quart casserole. Top with remaining 1/4 cup cheese.
- Bake uncovered 20 to 25 minutes or until golden brown.
Nutrition Facts : ServingSize 1 Serving
PUMPKIN MAC AND CHEESE
If you've ever had pumpkin ravioli--pasta pillows filled with cheesy and earthy-sweet pumpkin--you'll love this mac and cheese. Adding canned pumpkin to the bechamel sauce thickens it, making it extra creamy and vibrantly orange. The crowning touch? You top the dish with whole slices of Cheddar and slide it under the broiler for a few minutes to achieve a golden brown layer of pure melty goodness.
Provided by Food Network Kitchen
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Reserve 1/2 cup cooking water, then drain the pasta and rinse under cold water.
- Meanwhile, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking, until the mixture is smooth and golden, about 2 minutes. Whisk in the half-and-half, Dijon, cayenne, nutmeg, garlic powder and 2 teaspoons salt and cook, whisking occasionally, until the sauce begins to boil and thicken enough to hold a trail by the whisk, 5 to 10 minutes.
- Stir in the pumpkin puree and grated Cheddar until the cheese just melts. Stir in the pasta, adding enough of the reserved pasta water as needed to make a creamy sauce.
- If your broiler is in the top of the oven, move the oven rack to the center. Preheat the broiler.
- Transfer the mac and cheese to the baking dish, top with the Cheddar slices and broil until the cheese is melted and the top browns in places, 8 to 9 minutes.
MUG PUMPKIN MAC AND CHEESE
Steps:
- Microwave the pasta and 1/2 cup water in a 16-ounce mug for 1 1/2 to 2 minutes, stopping a few times towards the end to stir to prevent the water from boiling over.
- Add the milk, pumpkin puree and salt to mug. Continue microwaving for 1 to 2 minutes, stopping to stir occasionally, until the pasta is al dente.
- Cover and allow to rest for 3 to 5 minutes.
- Stir in the cheese, then cover until melted, 1 to 2 minutes. Serve immediately, or pack into an insulated lunch container for a hot lunch on the go.
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