Fall perfection comes in the form of One Pan Pumpkin Macaroni and Cheese with Beer. The flavors are out of this world and it’s even a little lighter thanks to the pumpkin and whole wheat pasta.
1can(15 oz.) pumpkin puree(plain - not pie filling!)
12ouncesbeer – I recommend IPA(1 ½ cups)
1cupchicken stock
1/4teaspoonblack pepper
1/8teaspoonground nutmeg
1/8teaspooncayenne powder (more to taste)
1box(16 oz.) whole wheat pasta shells
8ouncesgrated sharp cheddar cheese
4ouncesreduced fat cream cheese
Instructions
In a large pot over medium-high heat, bring milk, pumpkin, beer, chicken stock, pepper, nutmeg, and cayenne to a good simmer (do not boil).
Reduce heat to medium and add pasta. Cook, stirring frequently, for 12-14 minutes or until al dente. Make sure to stir frequently so pasta cooks evenly and does not burn.
Reduce heat to low and add cheddar and cream cheese.
Serve immediately.
Notes
Use macaroni instead of pasta shells, if you prefer. You can also use regular pasta instead of whole wheat.
Make sure you choose plain pumpkin puree, and not the canned pumpkin with pumpkin pie spices added.