1 lb pasta (macaroni)
4 T unsalted butter
3 T flour
1 cup beer (amber)
2 T maple syrup
2 cups milk
1 pinch cayenne pepper
¼ tsp nutmeg
14 oz pumpkin purée(I used a sugar pumpkin, roasted and pureed)
2 ½ cups cheddar (grated)
Directions:
Heat oven to 350F. Bring a large pot of water to a boil. Salt the water and then cook the pasta until al dente. Drain and set aside.
Melt the butter in a medium sauce pan over medium heat. Whisk in the flour ensuring no lumps develop; cook for 1 minute. Raise the heat and add beer. Whisk well to ensure no lumps form. Once the beer has evaporated slightly (about 5 minutes), whisk in the maple syrup and milk. Season with cinnamon, cayenne and the nutmeg. Add salt and pepper to taste.
Allow the mixture to cook on medium heat until the sauce leaves a thick coat on the back of a spoon (about 3 minutes).Whisk in the pumpkin purée then stir in 2 cups of grated cheddar cheese.
Mix until the cheese is melted. Combine the pasta and the sauce and arrange in a casserole dish. Sprinkle remaining cheese on top. Dust tops lightly with paprika. Bake for 15 minutes until top is brown and bubbly.
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