Pumpkin to the MacPosted: November 8, 2012
Earlier this year when it was cold and dark outside, I made mac & cheese with cauliflower as a secret ingredient. Now that we’ve come full circle – seriously, I hate daylight savings time – I’ve made mac & cheese again, this time with pureed pumpkin hidden amongst the cheesy goodness. Will you taste the pumpkin? That depends on the power of your taste buds. But either way, there’s nothing more comforting than a hot plate of cheesy macaroni on a chilly night.
Pumpkin Mac & Cheese
– 3 cups of elbow macaroni
– 2 tablespoons of unsalted butter
– 2 tablespoons of flour
– 2 cups of milk
– ¾ cup of pumpkin puree
– 4 oz (1 cup) of shredded Colby Jack cheese
– 4 oz (1 cup) of shredded Gruyere cheese
– 2 oz (½ cup) of grated Parmesan
– ¼ teaspoon of salt
– ⅛ teaspoon of pepper
– Pinch of ground nutmeg
– ¼ cup of breadcrumbs
Heat your oven to 375º.
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook 1 to 2 minutes less than the directions. Drain and set aside.
While macaroni cooks, melt the butter in a saucepan over medium heat. Whisk in the flour until dissolved. Slowly whisk in the milk and let cook until thick, about 5 minutes. Whisk in the pumpkin. Remove from the heat and mix in the cheeses, salt, pepper and nutmeg. Stir until smooth.
Combine the cheese sauce with pasta and then pour into a lightly greased baking dish. Top with the breadcrumbs. Bake until golden and bubbling, about 25 to 30 minutes. Let cool slightly and then eat.