An easy and delicious recipe for a familiar side dish – with a twist. Make is seasonal and bring “wow’s” to your Fall menu.
- 16 oz. elbow macaroni (or any other fun shape works too!)
- 4 tablespoons butter
- 3 tablespoons flour
- 4 cups milk
- 8 oz. shredded cheddar cheese
- 8 oz. yellow American cheese (packaged is fine, just break into small pieces for easy blending)
- 3/4 cup pumpkin puree (1/2 15-oz. can)
- 1 1/2 teaspoon minced fresh rosemary
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 3/4 cup panko style breadcrumbs
- 1 Preheat oven to 400 degrees.
- 2 Cook pasta in boiling salted water until al dente.
- 3 Drain and rinse with cold water. Set aside.
- 4 In a heavy saucepot over medium high heat, melt the butter and add the flour. Whisk together and cook for thirty seconds.
- 5 Add 2 cups milk, minced rosemary, and thyme and whisk until smooth. Add another cup of the milk (reserving one cup) and continue to whisk. Cook for approximately 5 minutes while whisking. The mixture will begin to get very thick!
- 6 Add the cheese and stir well so that the cheese melts evenly.
- 7 Add the salt, pepper and cayenne followed by the additional cup of milk and the pumpkin puree.
- 8 Once everything is smooth, add the cooked macaroni and toss to coat.
- 9 Pour into a 9x13 casserole pan and top with breadcrumbs.
- 10 Bake for 25 minutes until golden brown and bubbling.