Pumpkin Mac And Cheese
Stove top pumpkin mac and cheese combines the classic dish with the flavors of fall. An easy side dish where the creamy, cheesy sauce is loaded with fall spices and pumpkin flavor.
Ingredients
- 3 tablespoon butter
- 3 tablespoon all-purpose flour
- 12 ounce evaporated milk
- 1 cup pumpkin
- 8 ounce block of mozzarella, shredded (makes 2 cups)
- 12 ounce elbow macaroni pasta
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground clove
- 1/4 teaspoon ground nutmeg
- salt to taste
Instructions
- First, prep the ingredients and make the cream sauce. Cook the noodles after the cream sauce is done.
- In a pan, melt the butter. Then add in the flour and cook for about one minute continuously whisking. Slowly add in the evaporated milk a little at a time. Now, add in the canned pumpkin.
- Once the pumpkin is mixed in, gradually add in the grated cheese. Now, after the cheese is melted turn off the heat. Add in the seasoning and salt to taste.
- Cook the pasta according to the package instructions. When done, drain the pasta then toss directly in the cream sauce. Do not rinse the pasta or add oil, toss directly in the sauce.
- Mix everything and allow the pumpkin mac and cheese to sit for 5 minutes. This will allow the pasta to absorb the sauce before serving.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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