Pumpkin Mac and Cheese

Why you’ll love it

• Kid-friendly: fun to make and decorate together.
• Party-ready: easy to make ahead and share.
• Cute, not scary: perfect for school parties and trick-or-treat night.

Quick facts

Ingredients

• 1 lb elbow macaroni
• 4 tbsp butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1 cup canned pumpkin puree (not pie filling)
• 3 cups shredded sharp cheddar
• 1 tsp salt
• 1/2 tsp dry mustard
• Pinch ground nutmeg
• For the topping: 1/2 cup panko and 1 tbsp melted butter

Step-by-step method

1. Heat the oven to 375°F (190°C) and butter a 9×13-inch baking dish. Cook the macaroni 2 minutes less than the package says; drain.

2. Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook 1 minute, then slowly whisk in the milk. Simmer, whisking, until thickened, 5 minutes.

3. Off the heat, whisk in the pumpkin, cheddar, salt, mustard, and nutmeg until smooth. Stir in the macaroni.

4. Spread in the baking dish. Toss the panko with melted butter and sprinkle over the top.

5. Bake 20 minutes, until bubbling and golden. Rest 5 minutes before serving.

Pro tip

Cut a jack-o'-lantern face from a cheddar slice with a small knife and lay it on top after baking, letting it melt slightly.

Make ahead

Assemble without the topping up to 1 day ahead; add topping and bake 10 minutes longer.