A delicious twist on the classic comfort food, combining creamy macaroni and cheese with the rich and earthy flavors of pumpkin puree.
40 minutes
8
Milk
Cheddar Cheese
Nutmeg
Flour
Garlic Powder
Macaroni
Sage
Butter
Pumpkin Puree
Pepper
Preheat your oven to 350°F. While it's warming, cook your macaroni al dente according to the instructions on the packaging.
To a large pot over medium heat, add the butter and flour. Form a roux by heating and whisking until the butter is melted and it is combined with the flour.
Add the milk and whisk to combine.
Add the cheese (saving 1/2 a cup for the top), pumpkin puree, garlic powder, nutmeg, and pepper. Heat and stir until cheese is completely melted and you have a thick sauce.
Add the cooked macaroni to the cheese sauce and stir to coat. Transfer to a 9×13-inch oval or rectangular casserole dish and top with the cheese you set aside.
Bake for 10 minutes, then turn your oven up to broil. Watch closely and remove when the top starts to brown. Garnish with fresh sage (optional). Enjoy!
This is a great meatless meal! Eating meatless meals more often can help reduce your environmental impact.
Join our Meatless Monday Challenge!
This is best reheated in the oven at 350°F for 20-30 minutes. Add it to an oven-safe dish with a splash of milk, cover, and place on the top rack.