Pumpkin Cheddar Mac & Cheese

Sounds pure crazy? I couldn't agree more.  However, I am obsessed with anything that combines carbs and cheese. Mac and cheese, quesadillas, grilled cheese sandwiches, fondue...I could go on forever.  So, I gave Rachael Ray's Pumpkin Cheddar Mac & Cheese a try. The result? GREAT SUCCESS!  It is so creamy, gooey, pumpkiny and amazing.  The name is pretty off-putting though, so I'm renaming it Pumpkin Pasta Bake.  Not exactly creative, but definitely a little more appealing.

Courtesy of familyspice.com

Ingredients
1 pound whole wheat or whole grain short-cut pasta, such as rigatoni or penne
4 tablespoons butter
3 slightly rounded tablespoons flour
1 cup beef broth
2 tablespoons honey or maple syrup
2 cups whole milk
1/2 teaspoon allspice
About 1 teaspoon ground mustard
A pinch of cayenne pepper
Ground nutmeg, to taste
Salt and pepper, to taste
1 14-ounce can unsweetened pumpkin purée
2 1/2 cups shredded sharp yellow cheddar cheese, divided

Directions
Bring a large pot of water to a boil. Salt it and cook pasta to al dente. Drain and reserve. Preheat broiler.

Melt butter in a medium saucepot over medium heat. Whisk in flour, cook for 1 minute, then raise heat a bit and add beef stock. Reduce until almost evaporated then whisk in honey or syrup and milk. Season with allspice, mustard, cayenne, nutmeg, some salt and pepper. Thicken to coat spoon, a couple of minutes, then taste to adjust seasonings.

Whisk in pumpkin purée then stir in about 2 cups grated cheese with a wooden spoon until melted. Combine pasta with sauce and arrange in a 9x13 casserole dish or individual ramekins. Sprinkle remaining cheese. Broil to brown and bubble.  Serves 4-6.