I have made macaroni and cheese from scratch maybe once or twice in my life, this time probably is my third time.
I have a really good friend who’s favorite food is mac and cheese and she makes it every chance she gets. She will always order it at restaurants if it’s on the menu . She tries different recipes all the time, adding different cheeses and add-in ingredients. Some are good, some are ok, none have made me want to make any myself, until she made this pumpkin macaroni and cheese a few years ago.
I remember making a mental note to make it then I completely forgot about it. Until today. I had some leftover roasted pumpkin in the refrigerator and out of the blue I remembered that macaroni and cheese.
This is pretty straightforward to make. If you have pumpkin or squash cooked it goes together really quickly.
I barely adapted this recipe. My recipe notes, things I would change or try will be * at the bottom of the page
- 1 cup of cooked pumpkin/squash. If you don’t have any cooked pumpkin or squash here is a ‘how to’ post from a few years ago.
- salt and pepper
- 16 ounces pasta, your choice gluten free is fine
- 4 tablespoons butter
- 2 tablespoons sage, thinly sliced
- 4 tablespoons flour, again, gluten free is fine
- 2 cups milk
- 1 1/2 cups cheese, shredded – I used a combo of smoked Gruyere and mozzarella
- 4 amaretti cookies, crumbled, weird sounding but delicious, you could use ginger snap crumbs or just bread crumbs.
- Cook the pasta as directed.
- Melt the butter in a saucepan over medium heat add the sage and cook until the butter is bubbling and it has turned golden brown.
- Mix in the flour and let simmer until it returns to a light golden brown.
- Add the milk, nutmeg, mustard and cheese and simmer until it thickens and the cheese has melted.
- Mix the pumpkin, pasta and cheese sauce and pour into a baking dish topping it with the amaretti cookie crumbs.
- Bake in a preheated 350F oven until golden brown on the top and bubbling on the sides, about 30-40 minutes.
I handed this to my husband to try and he said he doesn’t really like macaroni and cheese. I said, me either, try it. He ate the whole bowl.
*Things I would do different, or try.
- More pumpkin, 1 1/2 to 2 cups of roasted pumpkin
- Maybe cube some pumpkin and leave it in large chucks
- Use cauliflower and or broccoli instead of pasta
I am going to make this as a side for Thanksgiving. I will make it ahead and finish it while I make gravy and slice the turkey.
This would be a great pot-luck dish too.
Only two more weeks of CSA. See you at pickup.