Serving this comfort food fave in pumpkins makes it ghoulishly great.
- 1 lb. dry macaroni noodles
- 2½ cups milk
- 2 bay leaves
- 3 Tbsp butter
- 3 Tbsp all-purpose flour
- 2 cups grated sharp cheddar
- Salt and pepper
- ½ cup or more bread crumbs (optional)
- Olive oil
- Small pumpkins, tops cut off and insides hollowed
Prep and Cook
- 1Bring a large pot of salted water to a boil a cook the pasta until it’s almost tender but still a little al dente.
- 2While the pasta is cooking, warm the milk in a small saucepan over medium-low heat. Add the bay leaves, and when small bubbles appear along the sides of the pot turn off the heat and let stand.
- 3Drain the pasta and place in a large bowl. Return to the pot to the stove and melt the butter over medium heat. Add the flour and stir vigorously to combine, cooking for 2 minutes.
- 4Remove the bay leaves from the milk and discard. Carefully add it to the hot flour mixture, stirring with a wire whisk all the while. As soon as the mixture becomes thick and smooth, remove the pot from the heat, add the cheddar, and stir until the cheese is completely melted. Taste, season with salt and pepper if desired, and pour the sauce over the noodles. Toss to combine.
- 5Preheat the oven to 350°F and line a baking sheet with parchment paper. Place the pumpkins on the prepared pan and fill with mac and cheese mixture. Sprinkle with breadcrumbs and drizzle with olive oil. Bake for 5-7 minutes or until heated through. Serve warm.