Tuesday, October 23, 2012

Pumpkin Mac-n-Cheese

I am obbsessed with pumpkin. I love it.  I  recently roasted 2 pumpkins which yielded lots of pumkin puree and also some delicious roasted pumkin seeds. I froze most of the puree to use throughout the winter, but kept some out to incorporate into oatmeal or whatever else. When I saw this recipe on Emilybites, I couldn't resist. It's quite similar to regular mac and cheese, with the added benefits of less cheese and more veggie/fruit..I think pumpkin is technically a fruit. It's definitely a lighter version of a comfort food classic.

12 oz box of high fiber macaroni pasta or  whole wheat macaroni
2 T light butter ( 1 is enough if you are trying to make it lighter)
2 T flour
1 ½ cups skim milk
¾ cup pumpkin puree (canned or fresh)
½ t salt
¼ t black pepper
¼ t nutmeg
1 t mustard powder ( I didn't have this, but wish I did)
1 t sage
approx 3/4 cup sharp cheddar cheese (I used medium but i recommend sharp or extra sharp), shredded Optional Garnish: Pumpkin Pie spice, sprinkled to taste (this really added flavour!)
Directions:1.    Bring water to boil in a large pot and cook pasta according to package directions. Drain and return the past to the pot.
2.    While step one is happening, melt the butter over low heat in a medium saucepan. When butter is melted, add flour and stir together for about one minute. Add the milk. Whisk together until and flour clumps are thoroughly mixed in and bring to a simmer. Simmer for a minute or so until thickened and then stir. Add in pumpkin, salt, pepper, nutmeg, mustard powder and sage. Stir together. Add in the cheese and stir until cheese is melted into the sauce and combined.
3.    Pour the cheese sauce over the macaroni and stir together until macaroni is coated. Sprinkle a little pumpkin pie spice over each serving and enjoy.

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