Pumpkin Cheddar Mac 'n Cheese

Rachael Rays

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1  lb whole wheat pasta
• 4  tablespoons butter
• 3  tablespoons flour
• 1  cup  amber beer or 1  cup  chicken stock
• 2  tablespoons honey or 2  tablespoons maple syrup
• 2  cups  whole milk
• 1⁄2 teaspoon allspice
• 1  teaspoon ground mustard
• 1  pinch cayenne pepper
•  grated fresh nutmeg, to taste
• 1 (14 ounce) can pumpkin puree
• 2 1⁄2 cups  shredded sharp cheddar cheese, divided
•  sweet paprika, for sprinkling
•  chopped chives (to garnish)

Directions

1. Bring a large pot of water to a boil. Salt it and cook the pasta to al dente. Drain and reserve.
2. Pre heat the broiler.
3. Melt the butter in a saucepan over medium heat.Whisk in the flour, cook for 1 minute, then raise the heat a bit and add the beer or chicken stocl. Reduce until almost evaporated, then whick in the honey or maple syrup and milk. season with allspice, mustard, cayenne, a little freshly grated nutmeg and some salt and pepper. Thicken to coat a spoon, couple of minutes, then taste to adjust the seasonings.
4. Whisk in the pumpkin puree, then stir in about 2 cups grated cheese with a wooden spoon until melted. Combine the pasta with the sauce and arrange in a casserole dish. SPrinkle with the remaining cheese and a light dusting of paprila. Broil to brown and bubble. Garnish with chopped chives.