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Brown Butter Pumpkin Mac & Cheese.

  • ½ (8 oz) block
    cheddar cheese
  • 6 oz
    macaroni (elbow) pasta
  • ½ (15 oz) can
    pure pumpkin purée
  • 4 fl oz
    whole milk
    all-purpose flour
    black pepper
    butter, unsalted
    cayenne pepper
  • 1
    Fill a large pot halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.
    6 oz macaroni (elbow) pasta
    1 tsp salt
  • 2
    While pasta is cooking, melt butter in a medium saucepan over medium-high heat. Stir, cooking until butter has browned, about 3-4 minutes. Watch it carefully so that it does not burn.
    1 tbsp butter, unsalted
  • 3
    Remove pan from heat, stir in flour, cook one minute, whisking constantly.
    1 tbsp all-purpose flour
  • 4
    Return pan to heat, stir in milk gradually. Bring up to a simmer and cook for 1 minute, stirring constantly until thickened.
    4 fl oz (½ cup) whole milk
  • 5
    Stir in salt, pepper, and pumpkin.
    ¼ tsp salt
    ⅛ tsp black pepper
    ½ (15 oz) can pure pumpkin purée
  • 6
    Grate cheese and add to pot. Cook, stirring occasionally, until cheese is melted.
    ½ (8 oz) block cheddar cheese
  • 7
    When macaroni is done cooking drain in a colander. Add macaroni to cheese sauce and stir to combine.
  • 8
    To serve, divide the macaroni and cheese between plates or bowls and season with a pinch of cayenne. Enjoy!
    1 pinch cayenne pepper