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Pumpkin Cheddar Lager Mac Cheese | Simmer & Sage

Pumpkin Mac and Cheese

Creamy, garlicky and hoppy, this pasta is warm and comforting with notes of pumpkin spice
4 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course, Side Dish
Cuisine American
Servings 6

Ingredients
  

  • 1 lb. elbow macaroni
  • 5 cups sharp cheddar cheese grated
  • 4 oz. cream cheese
  • 1 cup pumpkin puree
  • 1 cup milk
  • 1 12 oz. bottle lager beer
  • 4 Tbsp. unsalted butter
  • 4 Tbsp. flour
  • 2 cloves garlic minced
  • 1 tsp. dry mustard
  • 2 1/2 tsp. salt

Instructions
 

  • 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, milk, pumpkin puree, dry mustard and salt. Bring the mixture to a boil.
  • Lower the heat and stir in 3 cups of cheddar cheese and the cream cheese. Stir until smooth. Add the pasta.
  • Transfer the mixture to a baking dish. Sprinkle the remaining 2 cups of cheddar cheese evenly over top. Bake 10-15 minutes, until bubbling. Garnish with fresh sage leaves and cracked black pepper, if desired.
Keyword dinner, holiday, pasta, vegetarian
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