2
Melt butter in the pot over medium heat. Whisk in flour. Continue to whisk constantly for two to three minutes. In the last 30 seconds, add garlic.
3
Pour in milk and heavy cream, whisking constantly to create a smooth mixture. Stir in Dijon mustard, salt, pepper and nutmeg. Bring to a simmer.
4
Turn off the heat. Stir in Gruyere and cheddar until melted, and then stir in the pumpkin purée until it becomes one cohesive mixture.
5
Add the cooked macaroni to the pot and stir to coat. If you prefer a stove-top Mac and cheese, serve immediately but keep going for the baked version!
6
Pour the macaroni into a baking dish and top with crushed Ritz crackers and melted butter. Bake until hot and bubbly.
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