My children were able to tell that there was pumpkin in this mac and cheese, but I really like it. This is one of my autumn go-to pasta meals and it’s a much more nutritious take on mac and cheese, as canned pumpkin puree replaces most of the cheese.
This is also a really, easy, quick meal to throw together in a hurry, which is always important for me!
I want to tell you that the following day, I ate the leftovers for lunch with 2 ounces of ham cold-cuts cut up in it, and it was even that much more awesome. So, if you want to add ham (or another protein) to this, I’m sure it’ll turn out great.
VERY IMPORTANT:
Canned pumpkin puree is NOT THE SAME THING as “pumpkin pie filling,” although you’re still going to find the canned pumpkin in the “pie filling” area at the supermarket.
Pumpkin Macaroni and Cheese
Ingredients
- 8 ounces elbow macaroni (or any small pasta of choice)
- 1 tablespoon butter
- ½ onion (chopped)
- 1 tablespoon all-purpose flour
- 1 cup milk of your choice
- 1 cup canned pumpkin
- 4 ounces shredded cheddar cheese
Instructions
- Boil a pot of water and cook the macaroni according to package instructions.
- Meanwhile, melt the butter over medium heat in a skillet or large saucepan.
- When the butter starts making a sizzling noise, add the onion and cook it for about 3 minutes, stirring occasionally, until the onion starts to soften and turn transparent.
- Add the flour, and stir it around for about 1 minute, until the flour just starts to brown. This combination of butter and flour is called a "roux" and it's how we're going to thicken the cheese sauce.
- Whisk in the milk and keep whisking over medium heat until the sauce begins to thicken.
- Stir in the canned pumpkin and the cheese.
- At this point, after you've boiled and drained the macaroni, you can stir the macaroni and the sauce together. Enjoy!
