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Home » Pumpkin Macaroni and Cheese

Pumpkin Macaroni and Cheese

August 19, 2016 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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Created by Angie on August 19, 2016

  • Yield: 8-10 large servings

Ingredients

  • 3 1/2 cups milk
  • 16 ounces can ( or 2 cups) pumpkin puree, canned or homemade (NOT PUMPKIN PIE MIX)
  • 1 teaspoon nutmeg
  • 1 teaspoon dry mustard
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 4 -5 cups shredded cheddar cheese
  • 2 tablespoons flour + 1/2 cup milk
  • Pasta of your choice (about 16 ounces)

Instructions

  • Bring a large stock pot of water to a boil. Add in pasta and cook for about 12 minutes or until done.
  • While the pasta is cooking. Heat 3.5 cups of milk in a large pot until hot (do not let it boil!)
  • In a sauce pan heat 1/2 cups of milk until hot. Whisk in flour. Whisk until there are no flour lumps left.
  • Add the flour and milk mixture to the large pot of hot milk. Whisk together.
  • Add in the cheddar cheese and mix until melted. Add in the pumpkin and mix well.
  • Whisk in the salt, pepper, paprika, dry mustard, and nutmeg.
  • Taste and season if necessary (It WILL be \"pumpkiny\" haha)
  • Stir in cooked, drained pasta.
  • (to re-heat, add a splash of milk before re-heating)
  • Print

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