I’m really not sorry about all this pumpkin deliciousness lately.
This recipe comes from Spoon Fork Bacon, and has been adapted slightly.
- 1 lb elbow macaroni pasta (or some other short pasta)
- 2 tbs butter
- 2 tbs flour
- 2 cups milk
- 1 cup pumpkin puree
- 1/4 tsp ground cinnamon
- pinch ground nutmeg
- 1/2 tbs fresh thyme
- 2 cups shredded cheese (I used mild cheddar and extra sharp white cheddar)
- salt and pepper, to taste
Cook the pasta according to directions on the package. Drain and set aside.
In a large, heavy-bottomed pot, melt the butter. Add the flour and whisk, forming a roux.
While continuing to whisk, slowly add the milk. Add the pumpkin puree, cinnamon, nutmeg, and thyme. Whisk to combine. Allow this pumpkiny bechamel to cook for a few minutes, whisking occasionally. It should thicken slightly.
Add the cheese, whisking to combine. Add salt and pepper to taste.
Add the cooked pasta to the cheese sauce, and eat!