Brown Butter Pumpkin Mac & Cheese

Directions

1. Boil salted water and cook the macaroni until al dente, then drain.
2. In a separate saucepan, melt butter over medium-high heat until it browns, about 3–4 minutes.
3. Add a small amount of flour to the browned butter and whisk for 1 minute to form a light roux.
4. Gradually whisk in the milk, bring to a simmer, and cook 1 minute until the sauce thickens slightly.
5. Strip thyme leaves from the stems and set aside the leaves.
6. Stir pumpkin, salt, pepper, and most of the thyme into the sauce, then add the grated cheese and melt, stirring occasionally.
7. Toss the drained macaroni with the cheese sauce until evenly coated and divide onto plates. Sprinkle with the remaining thyme to finish.