Pumpkin Ale Mac and Cheese
A delightful twist on a classic comfort food, combining creamy cheese with pumpkin and pumpkin ale for a unique flavor perfect for fall.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 8 oz macaroni (or any pasta you prefer)
- 2 cups sharp cheddar cheese, shredded
- 1 cup pumpkin puree (fresh or canned)
- 1 cup pumpkin ale (or a regular ale)
- 1/2 cup milk (whole or 2% for creaminess)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- Breadcrumbs for topping (optional)
Instructions
- Cook the pasta: Boil a pot of salted water and cook the macaroni according to package instructions. Once cooked, drain and set aside.
- Make the roux: In a large saucepan over medium heat, melt the butter. Stir in the flour, garlic powder, and onion powder to create a roux. Cook for about 1-2 minutes until bubbly but not browned.
- Add liquids: Gradually whisk in the pumpkin ale and milk, stirring continuously until smooth and slightly thickened.
- Mix in pumpkin: Add the pumpkin puree to the sauce and stir until fully combined and smooth.
- Incorporate cheese: Stir in the shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste.
- Combine pasta and sauce: Add the cooked macaroni to the cheese sauce, mixing well to ensure all the pasta is coated.
- Bake (optional): Pour the mac and cheese into a baking dish, sprinkle breadcrumbs on top, and bake at 350°F for 20 minutes until bubbly and golden.
- Serve warm: Serve the pumpkin ale mac and cheese hot and enjoy!
Notes
For best results, use freshly shredded cheese and don’t forget to salt your pasta water.