Pumpkin Macaroni and Cheese
If you're searching for a fall inspired recipe, look no further. This pumpkin macaroni and cheese is a favorite! It's creamy, cheesy, and quick!
Ingredients
- 1 lb pasta (shells, elbows, rotini)
- 5 Tablespoons unsalted butter
- 1 cup finely diced sweet onion
- 2 teaspoons garlic
- ¼ cup all-purpose flour
- 2 and ¼ cups milk
- 1 cup pumpkin puree
- 1 and ½ teaspoon ground mustard
- 1 teaspoon dried parsley
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 (8 ounce) block cheddar cheese, shredded
Instructions
- Cook the pasta as directed. Drain the cooked pasta, pour into a large bowl and stir in 1 Tablespoon of butter. Set aside.
- In a large sauce pan, melt the remaining 4 Tablespoons of butter over medium heat with the onion and garlic. Sauté until the onions are very soft, about 5-7 minutes. Once cooked, whisk in the flour to form a thick paste. Cook and whisk for 1 minute, then whisk in the milk, then pumpkin puree. Bring to a simmer. Then, whisk in the shredded cheese. Stir in the ground mustard, dried parsley, salt, and pepper.
- Serve immediately. Garnish with fresh parsley, if desired.
- Leftovers stay fresh in the refrigerator for up to 5 days. It can get thick in the refrigerator as the pasta soaks up the sauce, but warming them up in the microwave thins out the sauce.
Notes
- Make Ahead Instructions: This can be made in advance up to 1 day. Store in the refrigerator, covered with foil, bake for 30 minutes until heated through.
- Pasta: Any small-type pasta such as rotini, elbows, or shells works best for this recipe.
- Milk: For best results, use whole milk.
- Cheese: Any type of cheese works for this recipe, though we love to use sharp cheddar.
Tried this recipe?Let us know how it was!