Halloween is tomorrow and I have done absolutely nothing…… We haven’t even bought a pumpkin!!! Since I have been terrible I figure at least I can cook with pumpkin tomorrow, right? Anyways I found a delicious looking mac and cheese recipe on Pinterest that I will happily make tomorrow while the kiddies are knocking on my door. Enjoy!
- 16 oz small shell pasta
- 3 Tbsp butter
- 3 Tbsp flour
- 4 cups milk
- 16 oz grated cheese blend
- ¾ cup pumpkin puree (1/2 15-oz can)
- 1.5 tsp minced fresh rosemary
- few cloves of grated garlic
- 1 tsp salt
- ½ tsp pepper
- ¼ tsp cayenne
- ½ cup panko breadcrumbs
Preheat oven to 400°.
Cook pasta in boiling salted water. Drain and rinse with cold water. Set aside.
In a heavy saucepot over medium high heat, melt the butter and add the flour. Whisk together and cook for thirty seconds. Add 2 cups milk and minced rosemary (grated garlic) and whisk until smooth. Add another cup of the milk (reserving one cup) and continue to whisk. Cook for four minutes while whisking (My pot was shallow and wide so I whisked the entire time it took the pasta to cook, around 12 minutes). The mixture will get very thick!
Add 12 ounces of the grated mixed cheese (reserving about a handful of grated cheese) and stir well so that the cheese melts. Add the salt, pepper and cayenne followed by the additional cup of milk and the pumpkin puree.
Once everything is smooth, add the cooked macaroni and toss well. Pour into a 9″13″ casserole pan and top with the remaining grated cheese and the breadcrumbs.
Bake for 25 minutes until golden brown and bubbling (at end turn broiler on for a few minutes to brown more).