Pumpkin Cheddar Mac 'n Cheese |
|
 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
Rachael Rays Ingredients:
1 lb whole wheat pasta |
4 tablespoons butter |
3 tablespoons flour |
1 cup amber beer or 1 cup chicken stock |
2 tablespoons honey or 2 tablespoons maple syrup |
2 cups whole milk |
1/2 teaspoon allspice |
1 teaspoon ground mustard |
1 pinch cayenne pepper |
grated fresh nutmeg, to taste |
1 (14 ounce) can pumpkin puree |
2 1/2 cups shredded sharp cheddar cheese, divided |
sweet paprika, for sprinkling |
chopped chives (to garnish) |
Directions:
1. Bring a large pot of water to a boil. Salt it and cook the pasta to al dente. Drain and reserve.
2. Pre heat the broiler.
3. Melt the butter in a saucepan over medium heat.Whisk in the flour, cook for 1 minute, then raise the heat a bit and add the beer or chicken stocl. Reduce until almost evaporated, then whick in the honey or maple syrup and milk. season with allspice, mustard, cayenne, a little freshly grated nutmeg and some salt and pepper. Thicken to coat a spoon, couple of minutes, then taste to adjust the seasonings.
4. Whisk in the pumpkin puree, then stir in about 2 cups grated cheese with a wooden spoon until melted. Combine the pasta with the sauce and arrange in a casserole dish. SPrinkle with the remaining cheese and a light dusting of paprila. Broil to brown and bubble. Garnish with chopped chives.
|
|