Pumpkin Cheddar Mac 'n Cheese


  • Chopped parsley or chives, for garnish
  • Sweet paprika, for sprinkling
  • 2 ½ cups shredded sharp yellow cheddar cheese, divided
  • 1 can unsweetened pumpkin puree (14 ounces) or 2 cups pureed fresh roasted pumpkin or butternut squash
  • Salt and pepper, to taste
  • Freshly grated nutmeg, to taste
  • A pinch of cayenne pepper
  • + 8 more ingredients
    • About 1 teaspoon ground mustard
    • A couple of pinches of ground cloves or ½ teaspoon allspice
    • 2 cups whole milk
    • 2 tablespoons honey or maple syrup
    • 1 cup amber beer or chicken stock
    • 3 slightly rounded tablespoons flour
    • 4 tablespoons butter
    • 1 pound whole wheat or whole grain short-cut pasta, such as rigatoni or penne

Preparation Bring a large pot of water to a boil. Salt it and cook the pasta to al dente. Drain and reserve. Pre-heat the broiler. Melt the butter in a medium size saucepot over medium heat. Whisk in the flour, cook for 1 minute, then raise the heat a bit and add the beer or chicken stoc...

View full recipe at SpringPad


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