I thought I was on the cutting edge by adding pumpkin to my macaroni and cheese – after a quick check of google – I realized this was not a new idea!
That’s okay, it was new to my Thanksgiving table and that is all that counts right?
I was craving mac-n-cheese AND wanted to add seasonality to the dish so I could serve it at the holiday table, so that is how my “mash-up” came about. I simply started with my usual mac-n-cheese white sauce and added a little extra nutmeg and the tiniest pinch of ground cinnamon. For the cheese I decided to keep it kinda plain with a medium cheddar and lots of salty grated Romano. (You could use Parmesan, I just happen to have Romano) Next I stirred in 1 can of pure pumpkin. (Do I need to say.. “not pie filling, just pumpkin?”)
Next I combined it with al dente cooked penne pasta and topped it with some more cheese. You can stop here and let it cool and put it in the fridge till you are ready to bake it or even freeze it until then. Don’t you just love a good make-ahead-freezer dish? I sure do!
When you are ready, bake in a 350 degree preheated oven of for 30 mins (longer if frozen) until it is bubbly and brown on top!
This recipe is based on 1 regular box of pasta and 1 14oz +/- can of pumpkin. The basic white sauce recipe can vary for me depending on what’s on hand and how “saucy” I want the dish. But generally I start with 4oz butter and flour for the roux and add in 2 cups of whole milk. I probably used 8oz of grated cheddar and at least a cup of grated Parmesan and/or Romano. Don’t forget to season with S&P and what ever flavorings you like…dry mustard, smoked paprika, nutmeg etc.
This portions out beautifully for lunch leftovers….if there is any leftover!