So, you know when you make something that becomes a family favorite and you share it with a ton of people {say, on a blog} but the pictures just don’t do the dish justice? Yeah, I have plenty of those cases. I’ve decided that those recipes need the equal opportunity to be discovered and tried so I have been taking new photographs of them and will be sharing them as a Throw Back Thursday series here and there. It won’t be an every Thursday thing but keep your eye out from some renewed love in an old dishes like this pumpkin macaroni and cheese.

I first shared pumpkin macaroni and cheese in a post where I worked with World Market. I was super proud of the dish and the post. It is so amazing the things I have learned since then. Definitely check out the old post though because it offers some great examples of World Market products. The recipe is a little different than exactly what you see here too and you may want to give both a try.

What You’ll Need:

16 oz of short pasta {i.e. penne or similar}
 1/4 cup butter
1/4 cup flour {all purpose}
2 cups milk
salt and pepper (1/4 tsp each)
1 cup pumpkin puree
2 Tbsp ground sage
1 tsp dijon mustard
 1 1/2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese

Let’s Make It:

1) Preheat oven to 350 degrees. Spray a 2 quart baking dish with nonstick cooking spray.
2) Cook pasta in boiling water for 6 minutes. Drain and set aside.
3) Melt the butter, in a heavy saucepan, over medium heat. Whisk in flour and cook for 1 minute.
4) Slowly stir in milk, allowing each prior addition to fully incorprate into the flour mixture before adding more. Whisk for 1-2 minutes after all milk has been added.
5) Add salt, pepper, mustard, sage and pumpkin puree. Stir well until combined.
6) Remove the sauce from the heat and stir in the cheddar cheese until smooth.
7) Add pasta to the pumpkin sauce. Pour into the prepared baking dish and top with the Parmesan cheese.
8) Bake at 350 degrees for 20 minutes.

Do you macaroni and cheese at home often? Have you ever tried adding some pumpkin into the sauce to add a little hint of fall?

Pumpkin Macaroni and Cheese

2014-10-01 16:40:43

Write a review

Save Recipe

Print

Ingredients

1. 16 oz of short pasta {i.e. penne or similar}
2. 1/4 cup butter
3. 1/4 cup flour {all purpose}
4. 2 cups milk
5. salt and pepper (1/4 tsp each)
6. 1 cup pumpkin puree
7. 2 Tbsp ground sage
8. 1 tsp dijon mustard
9. 1 1/2 cups shredded cheddar cheese
10. 1/2 cup grated Parmesan cheese

Instructions

1. Preheat oven to 350 degrees. Spray a 2 quart baking dish with nonstick cooking spray.
2. Cook pasta in boiling water for 6 minutes. Drain and set aside.
3. Melt the butter, in a heavy saucepan, over medium heat. Whisk in flour and cook for 1 minute.
4. Slowly stir in milk, allowing each prior addition to fully incorprate into the flour mixture before adding more. Whisk for 1-2 minutes after all milk has been added.
5. Add salt, pepper, mustard, sage and pumpkin puree. Stir well until combined.
6. Remove the sauce from the heat and stir in the cheddar cheese until smooth.
7. Add pasta to the pumpkin sauce. Pour into the prepared baking dish and top with the Parmesan cheese.
8. Bake at 350 degrees for 20 minutes.

By Shannah @ Just Us Four

My Suburban Kitchen https://www.mysuburbankitchen.com/