Pumpkin Mac & Cheese Cups (Print Version)
# Ingredients:
01 -
1 pound elbow noodles.
02 -
3 Tbsp butter.
03 -
3 Tbsp flour.
04 -
4 cups milk.
05 -
1 Tbsp dijon mustard.
06 -
¾ cup canned pumpkin puree.
07 -
1 cup smoked gouda, grated.
08 -
1 cup creamy havarti, grated.
# Instructions:
01 -
Preheat oven to 375°F.
02 -
Cook the pasta according to package instructions, but drain 2 minutes before suggested cooking time. Set aside.
03 -
Heat a large pot over medium heat, add butter and melt.
04 -
Whisk in flour and cook until the mixture has a nutty smell.
05 -
Slowly add milk while continuously whisking. Bring to a simmer and allow the milk to thicken.
06 -
Add dijon mustard, salt, and pepper.
07 -
Turn off the heat and stir in pumpkin puree and both cheeses until melted and fully incorporated.
08 -
Add the cooked noodles to the cheese mixture and combine well.
09 -
Spray a cupcake pan with cooking spray and fill the cups with mac and cheese.
10 -
Top with extra cheese and breadcrumbs if desired.
11 -
Bake for about 30 minutes.
12 -
Allow to cool in the pan for the cheese to firm up, holding the cups together.
# Notes:
01 -
These Pumpkin Mac & Cheese Cups are a delicious twist on classic mac and cheese with the added flavor of pumpkin and creamy cheeses. Perfect for fall gatherings or as a fun snack!.