Brown Butter Pumpkin Mac & Cheese

[Sincerely-Food-Chef]

Ingredients

• 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
• salt

Instructions

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!