We are big suckers for two things—Autumn and Macaroni and & cheese! This recipe is the perfect combo, it’s a delicious cheesy dish and gives you a taste of fall.
- 1 lb. macaroni pasta
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded sharp cheddar cheese (8 oz.)
- 1 15 oz. can pumpkin puree
- salt and pepper to taste
- 1/3 cup panko breadcrumbs, if you want to make it into a casserole
In a large pot, cook macaroni according to package instructions and drain.
Meanwhile, in a medium pot melt butter over medium heat. Whisk in flour for a couple minutes until thickened. Add milk and stir in for a couple more minutes.
Add cheddar cheese and pumpkin to milk mixture, and whisk until melted.
Pour cheese mixture over the drained pasta and mix until evenly coated. Top with salt and pepper.
Can serve as is at this point or proceed to casserole instructions.
Pour the desired amount of mac and cheese into a casserole dish and top with panko crumbs. Bake at 400°F for about 20 minutes until bread crumbs are toasted. Option to finish cooking time with a few minutes under the broiler for extra browning, but be sure to keep an eye on it!
Recipe and photo inspiration from trialandeater.com