For mac and cheese that’s as easy to make as the stuff in the blue box (but much better for you), try this sweet add-in that kids love: canned pumpkin puree!

Rachael Ray

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Credit: Photography by Kate Mathis

Recipe Summary

Yield:
Serves 4 as an entrée, or 8 as a side dish or starter
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil for the pasta. Salt the water and add the pasta. Cook until 1 to 2 minutes shy of the package directions.

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  • Meanwhile, in a large skillet or medium pot, melt the butter over medium to medium-high heat. Whisk in the flour, then slowly whisk in the milk. Bring to a bubble. Cook, whisking often, until thick enough to coat the back of a spoon, about 2 minutes. Reduce heat to medium-low. Whisk in the pumpkin. Add the granulated garlic, dry mustard, cayenne, white pepper, and nutmeg; season with salt. Add the cheeses. Stir in a figure eight motion until the cheeses melt into the sauce, a minute or two.

  • Scoop out 1/2 cup of the pasta cooking water. Drain the pasta. Add the pasta to the sauce. Add the cooking water a little at a time if the sauce is too thick. Top with the chives.

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