Pumpkin Cheddar Mac 'N Cheese

• 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)

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.

whole wheat pasta, butter, flour, amber, honey, milk, allspice, ground mustard, cayenne pepper, fresh nutmeg, pumpkin puree, cheddar cheese, sweet paprika, chives

Taken from www.food.com/recipe/pumpkin-cheddar-mac-n-cheese-490307 (may not work)