Pumpkin Mac 'n Cheese Recipe
The Ultimate Pumpkin Mac ‘n Cheese Recipe
The most popular Autumn food is….. of course, pumpkin. Pumpkins begin growing in May and are finally ready to be harvested in late August through mid-September, which is why popularity is tends come and go in the blink of an eye! If your local grocery store manages to receive pumpkin puree AND keep it on the shelves long enough for you to get your hands on it, BUY IT because I have the tastiest and most comforting Autumn recipe for you. My favorite part of this recipe is the fact that pumpkin puree replaces heavy cream and up to 75% of the cheese in a typical mac ‘n cheese recipe! It also helps provides a significant amount of dietary fiber and vitamin A, which will help with healthy digestion and healthy eyes!
Ingredients for 5 cups of sauce:
o 3 cups pumpkin puree
o 3 tsp minced garlic
o 1 tsp salt
o 3 Tbsp butter
o 2 cups milk of choice
o 2.5 cups shredded cheddar cheese
Other ingredients:
o 3 cups fresh broccoli florets
o 16 oz noodles of choice (cavatappi, elbows, and rotini are my favorites!)
Instructions:
o Combine all sauce ingredients in a large pot and bring to a boil. Lower the heat. Stir until butter and cheese melt completely. Taste and season to preference (I added more cinnamon and a bit more salt!).
o In another pot, cook noodles according to package instructions.
o As noodles boil and sauce simmers, cook broccoli florets in another pot. If boiling broccoli, add enough water to cover broccoli and boil for 3 – 4 minutes.
o When noodles are cooked, drain and set aside.
o When broccoli is cooked, drain and set aside.
o Combine sauce, noodles, and broccoli in the large pot or a large bowl. Mix gently.
o Top with cinnamon.
o
Tip: Sweet spot: 8 ounces of noodles per 3 cups of sauce.
-ND-
Such an interesting recipe with the pumpkin as the cream sauce! I am going to have to try this recipe out myself, great find!
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