35m$11.18Pumpkin Mac and Cheese
Elbow macaroni in a creamy pumpkin and sharp cheddar sauce, with a hint of nutmeg for fall warmth. The cheddar stays front and center in this easy stovetop comfort food.
Shopping options
Ground black pepper
0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Sharp cheddar cheese
10 Ounce
Tillamook® Aged Sharp Cheddar Block Cheese
63%
Garlic powder
0.25 Teaspoon
McCormick Garlic Powder
1%
All-purpose flour
2 Tablespoon
Gold Medal™ All Purpose Flour
1%
Ground nutmeg
0.13 Teaspoon
Ground Nutmeg - Kroger - 1.85 Oz
1%
Unsalted butter
2 Tablespoon
Kroger® Unsalted Butter Sticks
6%
Whole milk
2.5 Cup
Kroger® Whole Vitamin D Milk 32 fl. oz. Bottle
63%
Canned pumpkin puree, unsweetened
1 Cup
Libby's 100% Pure Canned Pumpkin
58%
Ground mustard
0.5 Teaspoon
Kroger® Ground Mustard Shaker
3%
Elbow macaroni
12 Ounce
Ronzoni Elbows Non-GMO Pasta, Macaroni Pasta for Mac and Cheese
75%
Fine salt
3.5 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
3%
Water
3 Quart
Tap water
0%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- Elbow macaroni-12 ounces
- Whole milk-2.5 cups
- Sharp cheddar cheese-10 ounces
- Canned pumpkin puree, unsweetened-1 cup
- Unsalted butter-2 tablespoons
- All-purpose flour-2 tablespoons
- Water-3 quarts
- Fine salt-3.5 teaspoons
- Ground mustard-0.5 teaspoons
- Garlic powder-0.25 teaspoons
- Ground black pepper-0.25 teaspoons
- Ground nutmeg-0.13 teaspoons
Wash your hands with soap and water and start with clean equipment and work surfaces. Grate the cheddar and measure the remaining ingredients before cooking.
Keep the milk and cheese refrigerated at 40°F or below until needed.
Bring the 3 quarts of water to a boil in the large pot. Add 3 teaspoons of salt and the macaroni. Cook according to the package directions until just tender, stirring occasionally. Before draining, reserve 1 cup of the cooking water in the heatproof measuring cup. Drain the macaroni without rinsing.
Meanwhile, melt the butter in the saucepan over medium-low heat. Whisk in the flour and cook for 2 minutes, whisking constantly, until smooth and lightly bubbling but not browned.
Cook the flour through the roux and simmering steps before tasting the sauce.
Gradually whisk in the milk, starting with about 1/2 cup to make a smooth paste, then adding the remaining 2 cups. Increase the heat to medium and cook for 5–7 minutes, whisking frequently, until the sauce reaches a gentle simmer and lightly coats a spoon.
Whisk in the pumpkin puree, remaining 1/2 teaspoon salt, ground mustard, garlic powder, black pepper, and nutmeg. Reduce the heat to low and cook at a gentle simmer for 2–3 minutes, stirring frequently, until smooth and hot.
Remove the saucepan from the heat and let it stand for 1 minute. Add the grated cheddar in four batches, stirring until each batch melts before adding the next. Do not boil the sauce after adding the cheese.
Add the drained macaroni to the sauce and stir gently until thoroughly coated. If the sauce looks thick rather than flowing, stir in reserved pasta water 2 tablespoons at a time, using up to the reserved 1 cup across the entire batch. Stop when the sauce is slightly looser than you want on the plate; it will thicken as it stands.
Serve immediately. Transfer leftovers to shallow containers and refrigerate within 2 hours of cooking, within 1 hour if the surrounding temperature is above 90°F.
Refrigerate leftovers within 2 hours, or within 1 hour if the temperature is above 90°F; use within 3–4 days and reheat to 165°F.
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