Creamy Pumpkin Mac and Cheese Recipe with Lager Beer
Creamy, garlicky and hoppy, this pasta is warm and comforting with notes of pumpkin spice
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Main Course, Side Dish
Cuisine American
- 1 lb. elbow macaroni
- 3 cups sharp cheddar cheese grated
- 4 oz. cream cheese
- 1 cup pumpkin puree
- 1 bottle (12 oz.) lager beer
- 2 Tbsp. unsalted butter
- 2 Tbsp. flour
- 1 clove garlic minced
- 1/2 tsp. dry mustard
- 2 tsp. salt
Preheat oven to 400 degrees.
Cook pasta in a large pot of salted water according to package directions for al dente. Drain pasta and set aside.
In a large pot, melt butter over medium heat.
Whisk in the garlic and flour. Whisk until bubbling, about 1 minute.
Whisk in the beer, pumpkin puree, dry mustard and salt.
Lower the heat and stir in the cheeses. Stir until smooth. Add the pasta.
Transfer the mixture to a baking dish. Bake 10-15 minutes, until bubbling. Garnish with fresh sage leaves and cracked black pepper, if desired.
Keyword dinner, holiday, pasta, vegetarian