Pumpkin Macaroni and Cheese
If you are anything like me, than you are loving pumpkin lately. I find that pumpkin not only adds a full, earthy richness to dishes, but its an awesome, frugal way to load up your fall dishes with fiber, quality calories, and zero trans-fat.Also, as a Mac-n-cheese connoisseur, I’m constantly pushing myself to find ways to reinvent mac and cheese, and with a pantry full of last years Sam's Club canned pumpkin still lining my pantry shelves, I figured I might as well try it with pumpkin!So, here's how I make Autumn Pumpkin Macaroni and Cheese!The result was a creamy, satisfying mac with a rich sauce that will make you want to lick your plate. Brown butter, aged white cheddar and nutmeg perfectly complement autumnal pumpkin and taste so rich, you will forget that this dish has less than half of the fat and calories of regular mac and cheese.
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- 8 oz. elbow macaroni
- 2 tbsp unsalted butter
- Non-stick cooking spray or cocnut oil to grease your pan.
- 2 tbsp all-purpose flour
- 3/4 cup milk
- 3/4 cup unsweetened canned pumpkin
- 1/2 cup plus 2 tbsp shredded cheddar cheese
- dash nutmeg
- salt and pepper, to taste
- Preheat oven to 375 degrees F.
- Lightly butter an 11" x 13" baking pan or 4 ramekins.
- Cook macaroni in salted boiling water according to package directions.
- While macaroni cooks, melt your butter in a medium pot over medium heat. As soon the butter begins to brown, add the flour and whisk until you form a rue.
- Slowly whisk in the milk into your rue, which will form a creamy, white sauce.
- Continuously whisk your sauce for 3-4 minutes.
- Slowly add the pumpkin, 1/4 can at a time.
- Add the 1/2 cup cheddar cheese.
- Season with nutmeg, salt and pepper.
- Drain the pasta and return it to its pot.
- Mix your pasta and sauce until evenly coated.
- Pour your macaroni and cheese into your baking dish of choice, and top with the reserved cheddar plus more salt and pepper.
- Bake for 18-22 minutes.
- Please note, this recipe can be baked ahead of time and frozen, or created to be used as a freezer-ready crockpot meal, when paired with broccoli and chicken, too!
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