Oooh…today’s recipe is so yummy! I ran across it on FoodGawker and knew it would be a perfect dish to fix on a cold fall evening. Boy, was I right! If you are ever craving warm, homemade comfort make this pumpkin mac and cheese dish and dig in. It’s really pretty simple and I recommend sautéing up some chicken to make it even heartier.
This pumpkin mac and cheese recipe comes together easy enough. You start by cooking your pasta and making your sauce. The sauce begins as a basic cream sauce then gets a flavor punch in the form of cheese and pumpkin puree. Finish it off with grilled chicken breast and a side salad to up your veggie intake. It really is like eating fall on a plate.
Pumpkin Mac & Cheese
This mac & cheese is the perfect dish for a cold fall evening.
- 16 oz small shell pasta
- 3 tbsp unsalted butter
- 3 tbsp flour
- 4 cups milk
- 16 oz grated cheese blend
- 3/4 cup pumpkin puree (1/2 15 oz can)
- 1 1/2 tsp fresh rosemary, minced
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp cayenne pepper
- 1/2 cup Panko breadcrumbs
- Preheat oven to 400 degrees.
- Cook pasta in salted water according to directions. Drain and rinse with cold water. Set aside.
- In a heavy sauce pot over medium heat, melt the butter and add the flour. Whisk together and cook for 30 seconds. Add 2 cups milk and minced rosemary and whisk until smooth. Add another cup of milk (reserving one cup) and continue to whisk.
- Cook for four minutes while whisking. The mixture will start to get thick.
- Add 12 oz of the grated cheese mix (reserving a handful for the topping) and stir well so that the cheese melts.
- Add the salt, pepper, and cayenne followed by the additional cup of milk and the pumpkin puree.
- Once the mixture is smooth, add the cooked pasta and toss well. Pour into a 9 x 13 casserole pan and top with the remaining grated cheese and breadcrumbs.
- Bake for 25 minutes until golden brown and bubbling.
- Top with grilled chicken breast (optional).
Adapted from PBS
Little Green Bow http://littlegreenbow.com/