As December continues on, we are slowly creeping into the winter. Well maybe not all that slowly as its been snowing here all week! Luckily for me, pumpkin time is still lingering on, and with Thanksgiving just passed and Christmas on the way, canned pumpkin has been on sale. I had been wanted to make a pumpkin mac and cheese for a long time and now was finally the time. Nothing is better in the winter than the classic fall flavors mixed with the ultimate comfort food!
Recipe inspired from Inspired Taste.
What you need:
1 16 ounce box of pasta*
1/4 cup unsalted butter
1/4 cup flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground clove
1/8 teaspoon ground cinnamon
1 teaspoon mustard
1 can of pumpkin
2 cups shredded cheddar cheese
What to do:
Cook pasta according to the instructions on the box.
While the pasta is cooking, melt the butter in a medium saucepan over low heat.
Stir in flour and cook while stirring, about 1 minute.
Remove from heat and stir in milk.
Place back onto heat and bring to a simmer.
Simmer and stir until thickened.
Stir in salt, pepper, clove, cinnamon, mustard and pumpkin puree.
Add cheese then cook, stirring occasionally, until cheese is melted.
Drain pasta and add it into cheese sauce and stir until coated.
While this was cooking, it was so incredibly fragrant. Pumpkin spice flavors filled my kitchen, which is amazing any time of year. This pasta had the perfect mix of pumpkin flavors and cheesiness. It had just the slightest hint of sweetness that paired well with the sharp cheddar flavor. It reminded me of a savory pumpkin pie! The sauce was think and creamy, and amazingly comforting. This might have been my favorite mac and cheese!
What are you favorite ways to make the classic seasonal flavors?
Bye from the Veggie Side!
*As you can see the photo of ingredients has a box of bow tie pasta, but in the photos I used rotini. As I was making this I decided to switch pasta shapes.