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Nutrition Facts

Instructions

• STEP 1

  Fill a medium saucepan halfway with water, cover, and bring to a boil. Uncover, add pasta and salt, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.

  • 6 oz macaroni (elbow) pasta
  • 1 tsp salt

• STEP 2

  While pasta is cooking, melt butter in another medium saucepan over medium-high heat. Stir, cooking until butter has browned, 3-4 minutes. Watch it carefully so that it does not burn.

  • 1 tbsp butter, unsalted

• STEP 3

  Remove saucepan from heat, stir in flour, whisking constantly, 1 minute.

  • 1 tbsp all-purpose flour

• STEP 4

  Return saucepan to heat, gradually stir in milk. Bring to a simmer and cook for 1 minute, stirring constantly, until thickened.

  • 5 fl oz whole milk

• STEP 5

  Wash and dry thyme. Slide leaves off the stems; discard the stems.

  • ½ small pkg fresh thyme

• STEP 6

  Stir in pumpkin, salt, pepper, and most of the thyme (reserve some for garnish).

  • ½ (15 oz) can pure pumpkin purée
  • ½ tsp salt
  • ⅛ tsp black pepper

• STEP 7

  Grate cheese and add to saucepan. Cook, stirring occasionally, until cheese is melted.

  • ½ (8 oz) block cheddar cheese

• STEP 8

  When macaroni is done cooking, drain in a colander. Add to the cheese sauce and stir to combine.

• STEP 9

  To serve, divide the macaroni and cheese between plates or bowls and sprinkle with fresh thyme. Enjoy!