Pumpkin Thyme Macaroni and Cheese

Enjoy a delicious, autumn twist on a classic favorite. Pumpkin Thyme Macaroni and Cheese provides over half a serving of vegetables per serving.

Ingredients

• 8 ounces (2 cups) elbow macaroni, prepared according to package directions
• 8 ounces (about 2 1/2 cups) grated Sharp Cheddar Cheese
• 5 tablespoons Challenge Butter, divided
• 1/8 teaspoon ground red pepper
• 1 cup chopped onion (1 medium)
• 3 tablespoons all-purpose flour
• 1 (15 ounce) can 100% pumpkin puree
• 1 1/2 cups milk
• 1 teaspoon salt
• 3/4 teaspoon chopped fresh thyme leaves (or 1/4 teaspoon dry whole leaves)
• 1/2 cup Panko style breadcrumbs

Instructions

1. Heat oven to 350 degrees F. Butter a 9 inch square glass baking dish.
2. Cook macaroni; drain and set aside.
3. Grate cheese; reserve 1/2 cup for topping and set rest aside for sauce.
4. Melt 3 tablespoons butter in 3 quart saucepan over medium heat. Add red pepper and onions. Sauté onions until limp and slightly brown.
5. Blend in flour and cook an additional minute.
6. Stir in pumpkin puree, milk, salt and thyme; cook until sauce thickens.
7. Stir in 2 cups grated cheese.
8. Combine sauce and prepared macaroni; place into prepared baking dish.
9. Melt 2 tablespoons butter and combine with Panko bread crumbs; stir in 1/2 cup cheese. Sprinkle over top of macaroni mixture.
10. Bake for 35 to 40 minutes or until surface has browned slightly and sauce begins to bubble.

Attribution

Recipe and photo used with permission from: Challenge Dairy

Source: Challenge Home Economist