Pumpkin Thyme Macaroni and Cheese
This Pumpkin Macaroni and Cheese (with thyme!) is cheesy and pleasantly pumpkin-y. Earthy thyme complements the slightly sweet pumpkin. It's exactly what you need to feel festive and celebrate the season.
Servings: 6
Calories: 464kcal
Ingredients
- 1 lb elbow macaroni
- 2 tablespoon butter
- 2 tablespoon flour
- 2 ¾ cups milk
- 1 cup pumpkin puree see notes
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ½ tablespoon fresh thyme leaves plus more for garnish
- 12 oz shredded cheese see notes
- kosher salt and pepper to taste
Instructions
- Cook the pasta according to package directions. Drain and set aside.
- In a large, heavy-bottomed pot, melt the butter over medium heat. Add the flour and whisk, forming a roux.
- While whisking continuously, slowly add the milk.
- Add the pumpkin puree, cinnamon, nutmeg, and thyme. Whisk to combine.
- Allow this pumpkin-y sauce to cook for a few minutes, whisking occasionally. It will thicken slightly.
- To the sauce, add the cheese, whisking to combine. Add salt and pepper to taste.
- Add the cooked pasta to the cheese sauce, and eat!
Notes
- You want to use pumpkin puree, NOT pumpkin pie filling
- I used half aged gouda and half gruyere
Nutrition
Serving: 1 | Calories: 464kcal | Carbohydrates: 36g | Protein: 22g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 511mg | Fiber: 3g | Sugar: 2g