PUMPKIN MAC AND CHEESE

Pumpkin Mac and Cheese image

Provided by Food Network Kitchen

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 12

4 tablespoons unsalted butter, plus more for the baking dish
Kosher salt
1 pound elbow macaroni or shells
1/4 cup all-purpose flour
2 cups half-and-half
1 tablespoon Dijon mustard
1/4 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon garlic powder
One 15-ounce can pure pumpkin puree
16 ounces extra-sharp yellow Cheddar, grated (about 6 cups)
6 deli slices yellow Cheddar (about 5 ounces)

Steps:

Butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Reserve 1/2 cup cooking water, then drain the pasta and rinse under cold water.
Meanwhile, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking, until the mixture is smooth and golden, about 2 minutes. Whisk in the half-and-half, Dijon, cayenne, nutmeg, garlic powder and 2 teaspoons salt and cook, whisking occasionally, until the sauce begins to boil and thicken enough to hold a trail by the whisk, 5 to 10 minutes.
Stir in the pumpkin puree and grated Cheddar until the cheese just melts. Stir in the pasta, adding enough of the reserved pasta water as needed to make a creamy sauce.
If your broiler is in the top of the oven, move the oven rack to the center. Preheat the broiler.
Transfer the mac and cheese to the baking dish, top with the Cheddar slices and broil until the cheese is melted and the top browns in places, 8 to 9 minutes.