Two weekends ago, I attempted Better Home and Garden's Pumpkin Mac and Cheese. I gave Keith the list of ingredients, and he ended up not getting sage and walnuts, so that topping was basically just Parmesan cheese. And that's okay because it still tasted delicious!
Here is the recipe that I used:
- 2 cups dried elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup whipping cream
- 1 cup whole milk
- 4 ounces Fontina cheese, shredded (1 cup)
- 1 15 ounce can pumpkin
- 1/2 cup grated Parmesan cheese
1. Preheat oven to 350 degrees F. Cook pasta in a large pot following package directions. Drain cooked pasta, then return to pot.
2. For cheese sauce, in a medium saucepan melt butter over medium heat. Stir in flour, salt, and pepper. Add whipping cream and milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese and pumpkin until cheese is melted. Stir cheese sauce into pasta to coat. Transfer macaroni and cheese to an ungreased 2-quart rectangular baking dish.
3. Sprinkle Parmesan over pasta.
4. Bake, uncovered, for 30 minutes or until bubbly and top is golden. Let stand 10 minutes before serving.
Now this was a big hit with Keith and me. For the kids, not so much. Connor doesn't like mac and cheese anyway. And by using the entire can of pumpkin, the consistency is a little thicker than traditional mac and cheese, so I think that's why the twins didn't care for it. It wasn't the taste, but the texture. Next time, I will use less pumpkin (maybe 3/4 of the can) to see if that makes it easier for the kids to eat.