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Brown Butter Pumpkin Mac & Cheese.

  • 1 (8 oz) block
    cheddar cheese
  • ½ small pkg
    fresh thyme
  • 12 oz
    macaroni (elbow) pasta
  • ½ (15 oz) can
    pure pumpkin purée
  • 10 fl oz
    whole milk
    all-purpose flour
    black pepper
    butter, unsalted
  • 1
    Fill a large pot 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.
    12 oz macaroni (elbow) pasta
    2 tsp salt
  • 2
    While pasta is cooking, melt butter in a medium saucepan over medium-high heat. Stir, cooking until butter has browned, 3-4 minutes. Watch it carefully so that it does not burn.
    2 tbsp butter, unsalted
  • 3
    Remove saucepan from heat, stir in flour, whisking constantly, 1 minute.
    2 tbsp all-purpose flour
  • 4
    Return saucepan to heat, gradually stir in milk. Bring to a simmer and cook for 1 minute, stirring constantly, until thickened.
    10 fl oz (1 ¼ cups) whole milk
  • 5
    Wash and dry thyme. Slide leaves off the stems; discard the stems.
    ½ small pkg fresh thyme
  • 6
    Stir in pumpkin, salt, pepper, and most of the thyme (reserve some for garnish).
    ½ (15 oz) can pure pumpkin purée
    1 tsp salt
    ¼ tsp black pepper
  • 7
    Grate cheese and add to saucepan. Cook, stirring occasionally, until cheese is melted.
    1 (8 oz) block cheddar cheese
  • 8
    When macaroni is done cooking, drain in a colander and return to the pot. Add the cheese sauce to the pot and stir to combine.
  • 9
    To serve, divide the macaroni and cheese between plates or bowls and sprinkle with fresh thyme. Enjoy!