• prep: 10 min
• cook: 40 min
• total: 50 min

servings:

Pumpkin puree makes a velvety, rich mac and cheese. Use pure pumpkin puree for this, not the can labeled “pumpkin pie mix” since that has spices added. Homemade pumpkin puree is an excellent option, as well. Or, swap pumpkin for another squash such as butternut squash. If you are able, buy a block of cheese, and then coarsely grate it instead of buying pre-shredded cheese. In our experience, home-grated cheese melts better and becomes more creamy than grated cheese out of a bag.

• 1 pound pasta, such as farfalle, macaroni or shells
• Salt, as needed
• 4 tablespoons (55 grams) unsalted butter
• 1/4 cup (30 grams) all-purpose flour
• 2 cups (470 ml) milk, whole or 2% are best
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon finely grated nutmeg
• 1 teaspoon Dijon mustard
• 1 cup (230 grams) pure pumpkin puree
• 10 ounces (280 grams) sharp cheddar cheese, coarsely grated (about 2 1/2 cups)

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