Let's cozy up with some fall comfort food and make this very best pumpkin mac and cheese, featuring a pumpkin cheese sauce and buttery Ritz cracker topping.
Macaroni Butter Flour Garlic Milk Heavy cream Dijon mustard Nutmeg Gruyère & cheddar Pumpkin Ritz crackers Sage
Bring a large pot of salted water to a boil. Cook the macaroni two minutes less than what the package directions dictate. Drain and reserve.
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.
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.
Turn off the heat. Stir in Gruyere and cheddar until melted, and then stir in the pumpkin purée until it becomes one cohesive mixture.
Once the cheese fully melts to make one cohesive mixture, added the reserved macaroni. Stir to coat the pasta.
Layer the pumpkin mac and cheese in a baking dish with more shredded cheese. Top with the Ritz crackers and bake until hot and bubbly.
For the ultimate fall comfort food, you'll love this pumpkin mac and cheese. This creamy, dreamy fall pasta dish is sure to be a new favorite.
I'm a pumpkin fan and this mac and cheese was amazing. So decadent, creamy, delicious. Even my kids loved it, now it's part of my menu rotation. Thank you!