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 cheesehttps://equinlab.com/2024/01/18/ydhj85ih8n
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.
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.
Spray a baking dish with non-stick spray and spoon in the pumpkin mac and 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.
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.