Pumpkin Mac and Cheese



1 (16 oz.) box uncooked elbow macaroni
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon of cayenne pepper
1 teaspoon minced sage (fresh or dried)
1 teaspoon Dijon mustard
1 cup canned pumpkin puree
3 cups shredded cheddar cheese


Heat oven to 350 degrees F. Bring a large pot of salted water to a boil. Cook macaroni as directed on package.

While macaroni is cooking, melt butter in a medium saucepan over low heat. Add flour and stir for 1 minute. Remove from heat and stir in milk and sage, whisk until smooth. Place back onto heat and bring to a simmer. Stir for 1 minute or until the mixture has thickened. Stir in salt, pepper, cayenne pepper, mustard, and pumpkin puree. Add 2 cups of cheese, and stir until the cheese has melted.

Drain macaroni, and then add it into the cheese sauce. Stir until coated. Pour mixture into a 3-quart casserole dish and then top it with the remaining 1/2 cup of shredded cheese and breadcrumbs. Bake uncovered for 20 to 25 minutes or until golden brown.

How to Serve it Up

Square Dinner Plate
Round Dinner Plate
Compartment Plate
Dinner Plate