Lovely for the Fall or Winter!
12 oz box of Macaroni pasta
2 tbsp butter
2 tbsp flour
1&1/2 cups milk
3/4 cup pumpkin puree, fresh or canned
1/2 tsp salt
1/4 tsp black pepper
1 tsp mustard powder (I use Colmans)
1 heaped tsp dried sage
6 to 8 oz sharp cheddar cheese, grated. (I grate my own from a block of good quality cheddar, because that commercial pre-grated stuff is so full of additives that it doesn’t melt properly. Isn’t that gross!)
Pumpkin pie spice is nice sprinkled on the top
Bring water to boil in a large saucepan, salt it and put the macaroni in. Cook according to the package instructions, drain and return to the pot.
While the pasta is cooking, melt the butter over low heat in a medium saucepan. When the butter is melted, add the flour and stir, cooking gently for about 1 minute.
Add the milk and whisk together to avoid clumps. Bring to a simmer, whisking all the time till the sauce starts to thicken.
Add in the pumpkin, salt, pepper, mustard powder, nutmeg and sage.
Add in the cheese and stir until the cheese is melted into the sauce and combined.
Pour the cheese sauce over the macaroni and stir together until the macaroni is coated.
Sprinkle a little pumpkin pie spice over each serving and enjoy!!