pumpkin mac & cheese…

www.laircake.com

 

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www.laircake.com

www.laircake.com

I have a confession to make: I have never had a pumpkin spiced latte. Not from Starbucks or anywhere. I just don’t get excited about pumpkin. I get excited about soup, roasted vegetables and hot apple cider. For me, those are the things that make it feel like fall. However, it’s fun to try something new once in a while and indulge in a little basic bitch behavior! I decided to whip M up a little treat since I am barely home this month (he loves anything pasta). I have made butternut squash mac & cheese before, but this time I gave it a fall spin and created this Pumpkin Mac & Cheese. OMG! It is so good! It is definitely not the healthiest meal option (although I did make a couple healthier substitutions), but I think we’re all allowed to indulge once in a while. Especially at the start of a new season! 

Pumpkin Mac & Cheese.
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Ingredients
  1. 3 tablespoons butter
  2. 4 1/2 tablespoons all-purpose flour (I used gluten-free)
  3. 3 cups milk (I used almond milk)
  4. 1 can pumpkin puree
  5. 2 cups shredded cheddar cheese
  6. 1/2 cup parmesan
  7. 1 teaspoon ground nutmeg
  8. Salt and pepper, to taste
  9. 1 box whole wheat pasta elbows
Instructions
  1. Cook the pasta to the directions on the box, leaving them a little al dente.
  2. In a large pot or dutch oven set on medium, melt the butter and mix in the flour to create a roux. Stir with a whisk for 5-10 minutes, or until smooth.
  3. Warm up the milk and slowly add to the roux. Continue to stir until the milk thickens up.
  4. Once thick, stir in the pumpkin puree and nutmeg.
  5. Slowly add the cheese and stir until melted and smooth, about 10 minutes. Add salt and pepper to taste.
  6. Add in the al dente pasta and stir until fully mixed. Cook on low until the mac & cheese thickens up.
  7. Serve warm!
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