Dixie Fixins Cheddar Ale & Pumpkin Mac and Cheese

Creamy pumpkin and sharp cheddar come together with savory Cheddar Ale flavor in this cozy twist on baked mac and cheese.

Ingredients

1 pound pasta shells, cooked and drained

4 tablespoons butter

3 rounded tablespoons all-purpose flour

1 cup chicken or vegetable stock

2 tablespoons honey

2 cups milk

4 tablespoons Dixie Fixins Cheddar Ale Dip Mix

1 can (15 ounces) pumpkin puree

2 1/2 cups shredded sharp cheddar cheese, divided

Salt and black pepper to taste

Directions

Melt the butter in a large skillet. Whisk in the flour and cook for 1 minute.

Whisk in the stock and simmer for 3 to 5 minutes, or until slightly reduced.

Whisk in the honey, followed by the milk and Dixie Fixins Cheddar Ale Dip Mix. Cook, stirring often, until thickened.

Whisk in the pumpkin puree. Stir in 2 cups of cheddar cheese, then season with salt and pepper to taste.

Fold in the cooked pasta. Pour into a 13 x 9-inch casserole dish and sprinkle with the remaining 1/2 cup cheese.

Broil just until the cheese is melted and bubbling. Watch closely to prevent burning.