You're currently using an unsupported browser, which may impact the sites display and prevent key functionality. Update your browser now for greater security, speed, and the best experience on this site. View supported browsers.
You're currently using an unsupported browser, which may impact the sites display and prevent key functionality. Update your browser now for greater security, speed, and the best experience on this site. View supported browsers.
Fill a large pot halfway with water, cover, and bring to a boil. Uncover, add pasta and salt, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.
While pasta is cooking, melt butter in a medium saucepan over medium-high heat. Stir, cooking until butter has browned, 3-4 minutes. Watch it carefully so that it does not burn.
Remove saucepan from heat, stir in flour, whisking constantly, 1 minute.
Return saucepan to heat, gradually stir in milk. Bring to a simmer and cook for 1 minute, stirring constantly, until thickened.
Wash and dry thyme. Slide leaves off the stems; discard the stems.
Stir in pumpkin, salt, pepper, and most of the thyme (reserve some for garnish).
Grate cheese and add to saucepan. Cook, stirring occasionally, until cheese is melted.
When macaroni is done cooking, drain in a colander and return to the pot. Add the cheese sauce to the pot and stir to combine.
To serve, divide the macaroni and cheese between plates or bowls and sprinkle with fresh thyme. Enjoy!
Fill a large pot halfway with water, cover, and bring to a boil. Uncover, add pasta and salt, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.
While pasta is cooking, melt butter in a medium saucepan over medium-high heat. Stir, cooking until butter has browned, 3-4 minutes. Watch it carefully so that it does not burn.
Remove saucepan from heat, stir in flour, whisking constantly, 1 minute.
Return saucepan to heat, gradually stir in milk. Bring to a simmer and cook for 1 minute, stirring constantly, until thickened.
Wash and dry thyme. Slide leaves off the stems; discard the stems.
Stir in pumpkin, salt, pepper, and most of the thyme (reserve some for garnish).
Grate cheese and add to saucepan. Cook, stirring occasionally, until cheese is melted.
When macaroni is done cooking, drain in a colander and return to the pot. Add the cheese sauce to the pot and stir to combine.
To serve, divide the macaroni and cheese between plates or bowls and sprinkle with fresh thyme. Enjoy!