Pumpkin Mac & Cheese
Continuing the pumpkin theme this week, we are going to talk about pumpkin mac and cheese! There is a no fail crock pot mac and cheese recipe I always use with great success, but it takes a couple hours. In todays version, I sped up the process so this recipe can be a practical week night favorite for your family. In addition, I added a cup of left over pumpkin puree. Mostly, I had the pumpkin puree left over and wasn’t sure what to do with it, but also, it was a fun way to add in some vegetable to my family’s meal. Mac and cheese can make a great balanced meal when paired with a lean protein (ex: grilled chicken) and non-starchy vegetable (ex. green beans).
The pumpkin gave the mac and cheese a “cheesier” more yellow look, but otherwise was tasteless in the dish.
I took practically no photos, so without further ado, the recipe!
Pumpkin Mac and Cheese
Active time: 15 minutes | Inactive time: ~5 minutes
Ingredients
1, 16 ounce box of elbow macaroni
1/2 cup heavy whipping cream
2 cups milk
2 cups shredded sharp cheddar cheese
1 cup pureed pumpkin
Directions
Boil the macaroni noodle in a large pot of water until “al-dente”
i.e. it has a little bite to it when you eat the noodle.
Drain the noodles, leaving 1 cup of left over pasta water to the side
Return the noodles to their pot and place back on the stove at a low/medium heat.
Add the remaining ingredients, stirring as you go.
Any shredded cheddar cheese will do, buying a block of cheese and shredding it at home with melt nicer than pre-shredded cheese.
While the stove is still at a low heat, allow the Mac and cheese to cook/cheese to finish melting stirring occasionally for about 5-8 minutes.
The longer it cooks, the more liquid the noodles will soak up eventually rendering your Mac and cheese dry. This is where you can add back in your pasta water set to the side as needed or milk works too.
Optional: top with a sprinkle of additional shredded cheddar cheese.
Dig in! Top with a dash of pepper to taste.
