Description
A creamy, savory macaroni and cheese infused with pumpkin puree and topped with festive, cut-out cheese shapes for a spooky autumn twist.
Ingredients
Scale
- 1 lb elbow macaroni or large shells
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup unsweetened pumpkin puree
- 3 cups sharp cheddar cheese, shredded
- 1 tsp garlic powder
- 1/2 tsp paprika
- Salt and black pepper to taste
- 4 slices of provolone or cheddar cheese (for shapes)
Instructions
- Cook pasta in a large pot of salted boiling water until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- Melt butter in a large pot over medium heat. Whisk in flour and cook for 1 minute until bubbly.
- Slowly whisk in milk and pumpkin puree until the mixture is smooth and thickened.
- Stir in garlic powder, paprika, salt, and pepper.
- Reduce heat to low. Fold in shredded cheddar cheese, stirring until completely melted and glossy.
- Add cooked pasta to the sauce and stir until evenly coated. Add reserved pasta water if the sauce is too thick.
- Transfer pasta to a baking dish. Cut spooky shapes from cheese slices using small cutters and place them on top.
- Broil for 1-2 minutes until the cheese shapes are soft but still recognizable.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American