Pumpkin Mac and Cheese

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Okay, here it is, my non-beverage contribution to all things pumpkin before October is officially over – PUMPKIN MAC AND CHEESE! It seems like most recipes I’ve been seeing with pumpkin are sweet, and I’m just not a baker by any means, so I wanted to create something savory to use all that pumpkin puree. ⁠

Plus, Bruce and I are both mac and cheese fiends, so I thought, why not use it that way? It’s creamy and delicious, and gives you all the comfort of mac and cheese with out feeling like you’re eating a kid’s food. Mac and cheese for the modern day basic mom!

The beauty of this recipe is that it is so versatile, and can be adjusted for any diet preference. I used basic, full-fat products because I’m feeing it to a toddler, but if you want to tweak for your sensitivities or preferences you can.

Want to use alternative milk? It works. Want to use alternative noodles? It works. Want to use alternative flour? It works.

Seriously so easy, and it’s kid AND adult-friendly. I made a giant pot earlier this week, and Bruce and I have eaten it for lunch every day – put this on your menu!

One thing to note — if you have leftovers, the best way to reheat the pasta is on the stove. Just put the desired amount of mac and cheese in the pot, add a splash or so of milk (depending on how much is in the pot), and head on medium low until it is absorbed and warm through. This will prevent it from being dried out!

Have you made these? Let me know what you think or any questions you have in the comments below!


RECIPE (Serves XX)

INGREDIENTS:

  • 1 box pasta (I used rigatoni)
  • 1 tbsp. butter (@kerrygold is my go-to)
  • 3/4 cup milk (I used whole milk)
  • 1 tbsp. flour (I used all-purpose)
  • 1 cup white cheddar cheese
  • 1/4 cup grated/shredded Parmesan cheese
  • 1/4 cup pumpkin puree
  • 1 tbsp. sage
  • 1 tbsp. thyme
  • 1 tsp. salt
  • 1 tsp. pepper

DIRECTIONS:

Cook your pasta according to box instructions, rinse, and set aside. In a sauce pan, heat butter over medium heat. Once melted, add flour and whisk until combined. Add milk, cheese, and pumpkin purée, and stir until combined and melted. Mix in your spices, and then pour your noodles back in. Stir to coat noodles evenly. Top with any extra cheese if desired, and serve!

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