pumpkin cheddar mac and cheese

prep time:  15 minutes
cook time:  15 minutes
servings: 6 - 8

1 pound whole wheat penne
4 tablespoons butter
3 rounded tablespoons flour
1 cup chicken stock
2 tablespoons honey
2 cups milk
1/2 teaspoon allspice
1 teaspoon ground mustard
pinch of cayenne pepper
freshly grated nutmeg, to taste
2 cups pumpkin puree
2 1/2 cups shredded extra-sharp cheddar cheese - divided
sweet paprika, for sprinkling
chopped parsley, for garnish

1.  bring a large pot of salted water to a 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 stock and cook until it has reduced down where there is almost no liquid left.  shisk in the honey and the milk.  season with the allspice, cayenne, nutmeg and salt and pepper.  cook, stirring often, until thickened and it coats the back of a spoon.  taste and adjust the seasonings, if needed.

3.  preheat the broiler.  whisk in 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.

- tastes and tell blog

No comments:

Post a Comment