- Gabi's kick-ass pumpkin mac and cheese
- I sized up the recipe by about 6 times to feed an army!
- 4 16-oz packages of fusilli
- 10 tbsp unsalted butter plus more for the pan
- 3/4c flour
- 4.5 cups milk
- 2.5 cans unsweetened canned pumpkin $1.50 for a 15-oz. can
- 2 blocks aged white cheddar, approx 4 cups
- dash nutmeg
- salt and pepper to taste
Preheat oven to 375 degrees F. Spray or butter 2 big glass dishes
Cook macaroni in salted boiling water according to package directions.
While macaroni cooks, melt the butter in a medium pot over medium heat. As soon as it begins to brown, add the flour and whisk until you have a very sticky dough.
Slowly whisk in the milk to form a creamy white sauce.
Continue whisking as you add the pumpkin and 1/2 cup of the white cheddar. You should have a very creamy orange sauce. Season with nutmeg, salt and pepper.
Drain the pasta and return it to its pot. Use a rubber spatula to scrape all of the sauce over the pasta and stir to coat the pasta evenly.
Scrape the sauced pasta into the prepared pan(s) and top with the reserved cheddar plus more salt and pepper.
Bake for 30+ minutes or until the cheese is very bubbly and lightly browned on top. Serve hot.
Serves a LOT
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