====== Pumpkin Mac and Cheese ====== 

Tags: [[dinner]] - [[pasta]] - [[vegetarian]] - [[Gluten Free|GF]] - [[GF Vegetarian]] - [[GF dinner]] - \\ [[GF pasta]]\\ 
Active Time: 30 minutes\\ 
Passive Time: N/A\\ 
Serves: 6-8\\

====Description====
Super easy and creamy mac and cheese that's not too heavy

====Source====
[[https://www.mealime.com/recipes/brown-butter-pumpkin-mac-cheese/4656|Mealime]]

====Ingredients====

  *Macaroni: 16 oz

  *Unsalted butter: 3 tbsp

  *All-purpose flour: 3 tbsp

  *Whole milk: 10 fl oz

  *Pumpkin puree: 1 15oz can
  *Cheddar cheese: 8 oz, shredded
  *Thyme: leaves from 6-8 sprigs

  *Salt: to taste
  *Pepper: to taste

====Notes====
  *Sub GF pasta and GF flour to make the recipe GF. I've done this many times and it works out well; the type of flour doesn't really matter for the roux. I've even used GF bread flour in a pinch and it works

====Instructions====
  -Boil water and cook the pasta al dente; save about 1 cup of pasta water before draining
  -While the pasta cooks, make a roux in a Dutch oven by adding the butter and melting. Wait for the butter to brown slightly, then add the flour and cook for 30 seconds to 1 minute. Slowly add milk a little at a time to make the bechamel sauce, whisking constantly to combine
  -Once all the milk is added, add the cheese, thyme, and pumpkin (about 3/4 of the can or so) and stir to combine. Add salt and pepper to taste, and use the reserved pasta water to thin out the sauce as needed
  -Add the cooked pasta to the sauce, stir to combine, and serve

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