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Pumpkin Cheddar Mac 'n' Cheese

Serves 4-6

Originally aired

INGREDIENTS
  • 1 pound whole wheat or whole grain short-cut pasta, such as rigatoni or penne
  • 4 tablespoons butter
  • 3 slightly rounded tablespoons flour
  • 1 cup amber beer
  • 2 tablespoons honey or maple syrup
  • 2 cups whole milk
  • A couple of pinches ground cloves or 1/2 teaspoon allspice
  • About 1 teaspoon ground mustard
  • A pinch of cayenne pepper
  • Freshly grated nutmeg, to taste
  • Salt and pepper, to taste
  • 1 14-ounce can unsweetened pumpkin pure or 2 cups pured fresh roasted pumpkin or butternut squash
  • 2 1/2 cups shredded sharp yellow cheddar cheese, divided
  • Sweet paprika, for sprinkling
  • Chopped parsley or chives to garnish
PREPARATION

 

 

Bring a large pot of water to a boil. Salt it and cook pasta to al dente. Drain and reserve. Preheat broiler.

 

 

Melt butter in a medium saucepot over medium heat. Whisk in flour, cook for 1 minute, then raise heat a bit and add beer. Reduce until almost evaporated then whisk in honey or syrup and milk. Season with cloves or allspice, mustard, cayenne, a little freshly grated nutmeg, some salt and pepper. Thicken to coat spoon, a couple of minutes, then taste to adjust seasonings.

 

 

Whisk in pumpkin pure then stir in about 2 cups grated cheese with a wooden spoon until melted. Combine pasta with sauce and arrange in a casserole or individual ramekins. Sprinkle remaining cheese and a light dusting of paprika. Broil to brown and bubble. Garnish with chopped parsley or chives.

 

 

 

 

 

 

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