{DAY 6} Pumpkin Cheddar Mac 'n Cheese

Perfect as a side dish, or as the main course, this pumpkin cheddar mac is to die for. I'd have to say that mac 'n cheese is my favorite comfort food, hands down. I have made tons of different versions of mac 'n cheese, and I'd have to say this one is right up there in my top five favorite recipes of all time.

Side note: I'm really liking this challenge so far... each recipe has been so yummy!

This recipe is also actually quite good for you... What's better than guilt-free comfort food?! This recipe is from Rachael Ray and can be found here!

Ingredients:

• 1 pound of whole wheat or whole grain short-cut pasta (penne, regular macaroni, or shells work best)
• 4 Tbs of butter
• 4  Tbs of flour
• 1 cup of amber beer or chicken stock
• 2 Tbs of honey or maple syrup
• 2 cups of whole milk
• A few pinches of ground cloves or 1/2 tsp of allspice
• 1 tsp of ground mustard
• A pinch of cayenne pepper
• Freshly grated nutmeg, to taste (or ground nutmeg will work fine)
• Salt and Pepper, to taste
• 1 can of unsweetened pumpkin puree or 2 cups of pureed fresh roasted pumpkin or butternut squash
• 2 1/2 cups of shredded sharp cheddar cheese, divided
• Paprika for sprinkling
• Chopped parsley or chives for garnish

Directions:

1. Bring a large pot of water to a boil. Salt it, and cook the pasta until al dente. Drain and reserve.
2. Preheat the broiler.
3. Melt the butter in a medium size saucepot over medium heat. Whisk in the flour, cook for 1 minute, then raise the heat and add the beer or chicken stock. Reduce until almost evaporated, then whisk in the honey or syrup and milk. Season with cloves or allspice, mustard, cayenne, nutmeg, salt and pepper. Thicken to coat a spoon (should take a couple minutes), then taste to adjust the seasonings, as needed.
4. Whisk in the pumpkin puree, then stir in about 2 cups of grated cheese with a wooden spoon until melted. Combine the pasta with the sauce and arrange in a casserole dish. Sprinkle with remaining cheese and light dusting of paprika. Broil to brown and bubble. Garnish with chopped parsley or chives.

Serves 6-8