Brown Butter-Pumpkin Mac and Cheese
- Prep Time 0:15
- Cook Time 0:22
- Estimated Cost $9.50
- 72 Comments
I am loving pumpkin lately. It adds an earthy richness to dishes, plus lots of fiber, few calories and zero fat. Since I’m constantly reinventing mac and cheese, I figured I might as well try it with pumpkin.
The result was a creamy, satisfying mac with a rich sauce that will make you want to lick your plate. Brown butter, aged white cheddar and nutmeg perfectly complement autumnal pumpkin and taste so rich, you will forget that this dish has less than half of the fat and calories of regular mac and cheese.
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- 8 oz. elbow macaroni, penne, shells or other small pasta shape $1 for 16 oz.
- 2 tbsp unsalted butter plus more for the pan $1 for a stick
- 2 tbsp all-purpose flour Pantry
- 3/4 cup milk (any kind) $1 for a pint
- 3/4 cup unsweetened canned pumpkin $1.50 for a 15-oz. can
- 1/2 cup plus 2 tbsp shredded aged white cheddar cheese $3.50 for 8 oz.
- dash nutmeg $1.50 for 1 oz.
- salt and pepper to taste Pantry
Recipe Serves 4
- Preheat oven to 375 degrees F. Lightly butter an 11"x13" baking pan or 4 ramekins/oven-proof bowls
- Cook macaroni in salted boiling water according to package directions.
- While macaroni cooks, melt the butter in a medium pot over medium heat. As soon as it begins to brown, add the flour and whisk until you have a very sticky dough.
- Slowly whisk in the milk to form a creamy white sauce.
- Continue whisking as you add the pumpkin and 1/2 cup of the white cheddar. You should have a very creamy orange sauce. Season with nutmeg, salt and pepper.
- Drain the pasta and return it to its pot. Use a rubber spatula to scrape all of the sauce over the pasta and stir to coat the pasta evenly.
- Scrape the sauced pasta into the prepared pan(s) and top with the reserved cheddar plus more salt and pepper.
- Bake for 18-22 minutes or until the cheese is very bubbly and lightly browned on top. Serve hot.