Description
An autumn twist on the classic comfort dish, this creamy fall flavored mac and cheese is done in only one pot all on the stove in just 20 minutes!
Ingredients
Units
Scale
- 1 lb elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose, unbleached flour
- 2 cups water
- 3 cups whole milk
- 1 cup pumpkin puree
- 1 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground sage
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground mustard powder
- 1/2 teaspoon ground black pepper
- 1 teaspoon coarse salt
- 4 cups sharp cheddar cheese, freshly grated
- 1 cup parmesan cheese, freshly grated
- 1/2 cup gruyere cheese, freshly grated
- Fresh parsley and sage, roughly chopped for garnish
Instructions
- In a large dutch oven or stock pot, melt butter over medium heat. Whisk in flour until smooth. Cook for 2-3 minutes, whisking frequently, until the mixture starts to turn golden.
- Slowly pour in the water, milk, and pumpkin puree, whisking until smooth.
- Stir in all spices and elbow macaroni. Bring to a simmer and reduce heat to medium low. Maintain the simmer but stir occasionally to keep the pasta from sticking to the bottom of the pot. Cook 8-9 minutes, until pasta is al dente (do not overcook pasta!).
- Remove from heat. Stir in cheeses until melted and smooth. Add more salt and pepper to taste. Garnish with fresh chopped parsley and sage. Serve immediately.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
