Baked Pumpkin Mac & Cheese

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Baked Pumpkin Mac & Cheese

It’s almost Halloween, so why not use pumpkin for more than just putting a candle in? This spooktacular (can’t believe I said that) Baked Pumpkin Mac & Cheese will hit the spot for your pre-trick or treating food. Or, this is always a hit for Thanksgiving and a favorite in our house.


Serves 4

INGREDIENTS

  • 1 pound pasta - elbow, curly, penne – it’s up to you
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups milk
  • 2 tablespoons Dijon mustard
  • 1 cup Monterey Jack cheese, shredded
  • 1 cup white cheddar, shredded
  • 1 small yellow onion, diced and sautéed in a little butter until soft
  • 1 ½ cups canned pumpkin puree
  • 1/4 - 1/2 teaspoon cayenne
  • Salt & pepper to taste
  • 3 tablespoons butter
  • 1/2 cup panko bread crumbs

 

DIRECTIONS

  1. Preheat oven to 350 degrees
  2. Cook pasta in a large pot of boiling water, about 1 minute less than directions
  3. While the pasta cooks, melt butter in a medium sized pot, then whisk in flour to make a thick & relatively lump-free paste
  4. Stir in the milk until smooth and slightly thickened – then add in the Dijon, both cheeses, sautéed onions, pumpkin, cayenne & salt & pepper
  5. Blend everything, then add pasta and combine well - place into an oven proof dish
  6. Melt the butter in a non-stick pan, add breadcrumbs and mix well to coat - add to the top of the macaroni 
  7. Put in the oven and bake 30 minutes or until golden brown & serve

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