Pumpkin Mac & Cheese with Gouda & Brown Butter Sauce

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I wanted to spread out the pumpkin goodies. Sometimes it gets overdone when November is jam-packed with only pumpkin baked goods, drinks, and goodies. I also wanted some great cheese in there.

https://space1026.com/2024/01/rq45xb9 The Three Bite Rule - Pumpkin Mac & Cheese



https://modaypadel.com/1cugph7 1/2 stick of butter https://gungrove.com/w5hzxit6fd4 1/2 cup flour https://fireheartmusic.com/rzk3l3r 3/4 cup milk https://www.prehistoricsoul.com/fwx5cufdtf 1/2 pound pasta (I used penne) 1 cup shredded gouda https://modaypadel.com/hh4w4lh0 1 1/2 cup pumpkin Buy Xanax Locally 1/2 tsp pumpkin pie spice (or a mix of cinnamon, ginger, nutmeg) https://serenityspaonline.com/s80o89qv 1 cup shredded Monterey jack https://space1026.com/2024/01/cs7bovq1kc 1/2 stick of butter Buy Valium 10 2/3 cup of breadcrumbs https://mmopage.com/news/9i7cb53q 1/4 cup Parmesan cheese



Buy Diazepam Roche Bring a large pot of salted water to a boil. https://www.chat-quiberon.com/2024/01/18/7aozjdf1h5d In a large saucepan, melt butter over medium heat until it foams, and then starts to brown. https://manabernardes.com/2024/p1o7h64l Add in the flour and stir well as it forms a paste. Then add in the milk and cook for another 2 minutes. The Three Bite Rule - Pumpkin Mac & Cheese http://www.wowogallery.com/b91snbq Cook the pasta until al dente. Preheat the oven to 350-degrees.
Add in the grated gouda and pumpkin.
Drain the pasta and mix together with the sauce, and jack cheese.
The Three Bite Rule - Pumpkin Mac & Cheese
Spray a baking dish with non-stick spray and spoon in the pumpkin mac and cheese.
The Three Bite Rule - Pumpkin Mac & Cheese
Melt butter and mix in the breadcrumbs and parmesan cheese.
Top with the crumb topping and bake for 20 minutes. Broil the last 2 minutes if it hasn’t browned enough.
The Three Bite Rule - Pumpkin Mac & Cheese
This was subtly pumpkin but had great fall flavors that were far enough away from everyday mac & cheese to feel fun. The brown butter sauce added a nuttiness and the parmesan on top was a good salt component.

I had more sauce than the quantities above so I froze the rest. Someday it’ll be insta-pumpkin-mac. It was pretty thick and I may add some chicken stock to thin it out a bit. That helps mac & cheese have real flavor without being milky without highlighting the cheese.

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