Ingredients
1 lb. penne 4 T. butter 3 T. flour 1 c. chicken stock 2 T. honey 2 c. milk 1/2 t. allspice 1 t. ground mustard pinch of cayenne pepper pinch of nutmeg salt and pepper, to taste 2 c. pumpkin puree 2 1/2 c. shredded extrasharp cheddar cheese paprika for sprinkling chopped parsley for garnish
Pumpkin Cheddar Mac & Cheese
Directions • •
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Recipe
Cook pasta until al dente. Drain and reserve. Melt butter in large pan. Whisk in flour and cook for a minute, until slightly golden brown. Whisk in the chicken stock and cood until it has reduced down where there is almost no liquid left. whisk in the honey and milk. Season with allspice, cayenne, nutmeg, and s&p. Cook, stirring often, until thickened and it coats the back of a spoon. Preheat the broiler. Whisk in the pumpkin puree. Stir in 2 c. of the cheese until melted. Combine the pasta and the suace and transfer to a casserole dish. Sprinkle remaining cheese on top and sprinkle with paprika. Broil until the cheese is melted and bubbling. Garnish with chopped parsley.