I’ll just say this up front: I’m already married.  Sorry, boys.

That out of the way, here’s how you can handle your disappointment – make this macaroni and cheese recipe.  It’s a keeper (like me).  See, every week I ask hubby if he has any special meal requests before we go grocery shopping.  Usually he doesn’t, but this week he asked for my baked macaroni and cheese.  I said sure, and was all set to make it, when at the last minute I decided it would be fun to add pumpkin to the mix.  I asked hubby if he minded, and he was surprisingly enthusiastic about the idea.  And let me tell you guys, it was GOOD.  The pumpkin makes the sauce extra creamy, and you don’t need quite as much cheese as in the original recipe.  It’s almost healthy!  Okay, that’s a stretch.  But it’s fun to have mac ‘n cheese now and again, and if your family includes it as a side at Thanksgiving – mine doesn’t – consider making this pumpkin version for a little extra-Pilgrimmy flair.  Shoe buckles not included.

Pumpkin Mac ‘n Cheese

1 box short pasta, such as macaroni or tubetti
kosher salt
2 tablespoons butter
2 tablespoons all-purpose flour
1/3 cup beer (or dry white wine)
1 2/3 cups milk
1 14-ounce can pumpkin puree (NOT pumpkin pie filling)
1 block cheddar, grated
pinch nutmeg
1 1/2 tablespoons thyme
freshly ground black pepper
panko breadcrumbs
freshly grated Parmesan cheese
extra-virgin olive oil

• Preheat oven to 375 degrees Fahrenheit.
• Fill medium-sized pot with water and bring to a boil.  Salt generously and add pasta.  Cook until pasta is just al dente, drain and set aside.  Return empty pot to burner and turn heat to medium.
• In pasta pot, melt butter.  Add flour and whisk vigorously until mixture is bubbly.  Add beer and milk and stir until sauce thickens and becomes a smooth bechamel.
• Add pumpkin to bechamel sauce and stir until completely smooth.  Melt in grated cheese, then add nutmeg, thyme and pepper to taste, and stir to combine well.
• Return pasta to pot and mix thoroughly until pasta is completely coated with cheese sauce.  Pour pasta into large casserole dish and spread evenly.
• Sprinkle panko breadcrumbs over top of pasta and add grated Parmesan (you be the judge of how much you want!).  Drizzle top with olive oil and bake for 30-35 minutes.

Source: Adapted from recipe here, which was adapted from Williams-Sonoma Savoring America (Amazon link for convenience only; I’m not an affiliate).