Description
Learn how to make a delicious Pumpkin Cheddar Mac with this easy recipe. Indulge in a creamy and flavorful dish perfect for any occasion!
Ingredients
- 1 pound (454 g) elbow macaroni (450 grams)
- 2 cups (480 ml) shredded beef cheese (200 grams)
- 1 cup (240 ml) pumpkin puree (240 milliliters)
- 2 cups (480 ml) milk (480 milliliters)
- 2 tablespoons (30 ml) all-purpose flour (15 grams)
- 2 tablespoons (30 ml) vegetable oil (28 grams)
- 1 teaspoon (5 ml) garlic powder (5 grams)
- 1/2 teaspoon (3 ml) onion powder (2 grams)
- 1/2 teaspoon (3 ml) paprika (2 grams)
- Salt to taste
- Ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil.
- Add 1 pound of elbow macaroni and cook until al dente, about 8-10 minutes.
- Drain the macaroni and set aside.
- In a large saucepan, melt 2 tablespoons of unsalted butter over medium heat.
- Sprinkle in 2 tablespoons of all-purpose flour, whisking constantly for 1-2 minutes.
- Gradually pour in 2 cups of milk, whisking until smooth and thickened.
- Stir in 1 cup of pumpkin puree until well combined.
- Add 2 cups of shredded cheddar cheese, stirring until melted and smooth.
- Season with 1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and 1/2 teaspoon of paprika.
- Add salt and ground black pepper to taste.
- Add the cooked macaroni to the sauce, stirring to coat evenly.
- Serve immediately while hot.
Notes
- For a richer consistency, consider using whole milk instead of low-fat milk.
- Add a touch of cayenne pepper for a subtle spicy kick.
- Explore alternative cheeses like Gruyere or fontina for a distinct flavor.
