- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
My family loves this pumpkin mac and cheese recipe! Pumpkin puree makes a velvety, rich mac and cheese. Use pure pumpkin puree, not the can labeled “pumpkin pie mix,” since spices are added. Homemade pumpkin puree is an excellent option, as well. You can also swap pumpkin for another squash, such as butternut squash. If you are able, buy a block of cheese and then coarsely grate it instead of buying pre-shredded cheese. In our experience, home-grated cheese melts better and becomes more creamy than grated cheese out of a bag.
Ingredient:
- 1 pound (450g) pasta, such as macaroni or shells
- Salt, as needed
- 4 tablespoons (55g) unsalted butter
- 1/4 cup (30g) all-purpose flour
- 2 cups (470ml) milk, whole or 2% are best
- 1 teaspoon Dijon mustard
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon finely grated nutmeg
- 1 cup (227g) pure pumpkin puree, try homemade pumpkin puree
- 2 cups (226g) grated sharp cheddar cheese, 8 ounces
