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We're Adam and Joanne from inspiredtaste.net and welcome to our kitchen.
Today we're making our pumpkin mac and cheese.
Start by bringing a large pot of water to the boil.
Then get some milk and some sharp cheddar cheese...
you will need two cups of the milk...
and two cups of shredded cheddar cheese.
We like to shred our own cheese instead of buying pre-shredded cheese...
it seems to melt better.
Like we said, you only need two cups...
but a little more is just fine.
Next for the pumpkin flavor, open a can of pumpkin puree...
Homemade pumpkin puree works too...
measure out one cup.
Next you will need some butter...
flour, dijon mustard and nutmeg.
Once your water is at a boil...
add some salt for seasoning.
Then cook your pasta according to your package's instructions...
usually about ten minutes.
Now is a good time to pre-heat your oven to 350 degrees F.
To start the sauce you will need a quarter cup or four tablespoons of butter.
Heat a large saucepan over medium heat...
add the butter...
and let it melt.
Then grab a quarter cup of the flour...
and add it to the melted butter.
Use a whisk to stir the flour and butter together...
it will look like a thin paste.
Cook this for about one minute, then add the milk.
Use the whisk to stir the paste into the milk and cook until it simmers...
see how it thickens.
Now it's time to add all of the flavor...
in goes salt, pepper...
nutmeg...
and to add a little tang...
dijon mustard.
Then stir in the pumpkin...
and of course the cheese.
Then stir until smooth and velvety.
Drain your pasta...
and add into your sauce.
You could stop here and serve as is or you can do what we do by putting it into a baking dish.
Top with more cheese and bake until golden brown and bubbly...
we bake for about twenty to twenty five minutes.