Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
The ultimate comfort food, this mac and cheese with a pumpkin twist is perfect for cold chilly nights.
1 lb whole wheat penne
4 Tbsp butter
3 rounded tsp flour
1 cup chicken stock (use vegetable stock if you want to make it vegetarian)
2 Tbsp honey
2 cups milk
1/2 tsp Allspice
1 tsp Ground Mustard
Pinch of Cayenne Pepper
Freshly Grated Nutmeg
2 cups pumpkin puree
2 1/2 cups shredded extra sharp cheddar cheese, divided
1. Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Drain and reserve.
2. Meanwhile, melt the butter in a large pan. Whisk in the flour and cook for a minute. Whisk in the chicken (or vegetable stock) and cook until it has reduced down where there is almost no liquid left. Whisk in the honey and the milk. Season with allspice, cayenne, nutmeg, salt and pepper. Cook, stirring often, until thickened and it coats the back of the spoon. Taste and adjust the seasonings, if needed.
3. Preheat the broiler.
4. Whisk the pumpkin puree. Stir in 2 cups of the cheese until melted. Combine the pasta and the sauce and transfer to individual casserole dishes, or one large casserole dish. Sprinkle the remaining cheese on top and sprinkle with paprika. Broil until the cheese is melted and bubbling. Garnish with chopped parsley and serve.
Chef Geoff's Notes: Recipe from and special thanks to Taste and Tell Blog