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30-Minute Macaroni and Cheese

Source of Recipe

From "The Secret Ingredient Cookbook" by Kelly Senyei


Recipe Introduction

"Canned pumpkin is a pantry staple year-round in our house. While it's most famous for its starring role in breakfast carbs and snack cakes, I consider pumpkin to be widely underused—and underrated—on the savory front. It's impossible to detect when whisked into the creamy cheese sauce for my mac and cheese and intensifies the dish's classic color. But highest on this pro-pumpkin mom's list is the sneaky addition of vitamins, minerals, and antioxidants in every ooey-gooey, veggie-packed serving."

List of Ingredients

â—¦ 1 pound uncooked medium shell pasta
â—¦ 2 ½ cups whole milk
â—¦ 1 can pumpkin purée
â—¦ ½ cup (1 stick) unsalted butter
â—¦ ½ cup all-purpose flour
â—¦ ¼ teaspoon ground nutmeg
â—¦ 2 cups shredded Gruyère cheese
â—¦ 2 cups shredded sharp cheddar cheese
â—¦ ½ teaspoon kosher salt
â—¦ ¼ teaspoon black pepper


Recipe

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 10 to 12 minutes. Drain the pasta and set it aside.

While the pasta is cooking, in a medium saucepan set over medium heat, whisk together the milk and pumpkin purée. Warm the mixture until it is hot but not boiling, about 5 minutes. Remove the pot from the heat and set aside.

Heat the butter in a large heavy-bottomed stockpot set over medium heat. Once the butter has melted, whisk in the flour and cook, whisking constantly, until the mixture becomes light brown in color and has a slightly toasted aroma, about 3 minutes.

Whisk in the nutmeg, then remove the pot from the heat and slowly whisk in the pumpkin mixture. It will thicken, then thin out gradually and become smooth as you continue whisking.

Return the pot to medium heat and whisk in the Gruyère cheese, cheddar cheese, salt, and pepper. Cook until the cheese is melted, about 2 minutes. Stir the pasta into the sauce until combined and serve.

Makes 6 servings