PUMPKIN MAC & CHEESE
A creamy and secretly healthy pumpkin mac and cheese recipe.
Provided by Chocolate Covered Katie
Categories Main Course
Time 15m
Number Of Ingredients 7
Steps:
- Pumpkin Mac and Cheese Recipe: Combine all sauce ingredients in a medium pot and bring to a complete boil. Lower the heat, and stir until the buttery spread and shredded cheddar melt completely. I add a little extra salt, but taste and season to your preference. Sauce thickens as it cools and is much thicker the next day. Makes about 3 cups sauce. I cooked 8 oz dry macaroni for this recipe.View Nutrition Facts
Nutrition Facts : Calories 52 kcal, ServingSize 1 serving
MAC-O'-LANTERN
Provided by Jeff Mauro, host of Sandwich King
Time 1h20m
Yield 8 to 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Pour the evaporated milk in a medium saucepot and bring to a simmer over medium heat. Toss together the grated cheeses and cornstarch in a bowl until evenly coated, then add the mustard. Add the cheese mixture to the simmering evaporated milk and whisk constantly, being careful not to scald or scorch the bottom of the pot, until homogeneous and thickened, about 10 minutes. Season to taste with salt and pepper. Reserve 1 1/2 cups of cheese sauce in a heatproof measuring cup.
- Add the sauce to the macaroni and season to taste. Reserve 1 cup mac 'n' cheese and stir the remaining mac 'n' cheese with the beaten eggs.
- Spray the inside of a Bundt pan with a liberal amount of cooking spray. Working quickly, spread the macaroni mixture into the pan and bake until golden brown, about 25 minutes. Let cool 10 minutes.
- Microwave the reserved cup cheese sauce (or reheat gently on the stovetop) until pourable, 2 to 3 minutes, then add the orange food coloring until the desired orange color is achieved.
- Using a thin spatula, loosen the mac 'n' cheese from the sides of the Bundt. Turn out on a dish and fill the hole with the reserved cup mac 'n' cheese. Cover with the remaining orange cheese sauce. For extra effect, add the broccoli stem in the center. Serve immediately!
HALLOWEEN PUMPKIN MAC & CHEESE
Add canned pumpkin to KRAFT Macaroni & Cheese Dinner for a fun Halloween Pumpkin Mac & Cheese! Take one bite of this pumpkin mac and cheese and you'll be convinced-pumpkin belongs in this dish!
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 3 servings.
Number Of Ingredients 4
Steps:
- Follow the directions on the box of Kraft Macaroni & Cheese Dinner to prepare.
- Once made stir in pumpkin.
Nutrition Facts : Calories 390, Fat 18 g, SaturatedFat 4.5 g, TransFat 3 g, Cholesterol 10 mg, Sodium 710 mg, Carbohydrate 48 g, Fiber 2 g, Sugar 7 g, Protein 10 g
PUMPKIN MAC AND CHEESE
If you've ever had pumpkin ravioli--pasta pillows filled with cheesy and earthy-sweet pumpkin--you'll love this mac and cheese. Adding canned pumpkin to the bechamel sauce thickens it, making it extra creamy and vibrantly orange. The crowning touch? You top the dish with whole slices of Cheddar and slide it under the broiler for a few minutes to achieve a golden brown layer of pure melty goodness.
Provided by Food Network Kitchen
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Reserve 1/2 cup cooking water, then drain the pasta and rinse under cold water.
- Meanwhile, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking, until the mixture is smooth and golden, about 2 minutes. Whisk in the half-and-half, Dijon, cayenne, nutmeg, garlic powder and 2 teaspoons salt and cook, whisking occasionally, until the sauce begins to boil and thicken enough to hold a trail by the whisk, 5 to 10 minutes.
- Stir in the pumpkin puree and grated Cheddar until the cheese just melts. Stir in the pasta, adding enough of the reserved pasta water as needed to make a creamy sauce.
- If your broiler is in the top of the oven, move the oven rack to the center. Preheat the broiler.
- Transfer the mac and cheese to the baking dish, top with the Cheddar slices and broil until the cheese is melted and the top browns in places, 8 to 9 minutes.
MAC-O-LANTERN AND CHEESE BOWLS
An orange bell pepper -- carved and ready for Halloween -- becomes an edible bowl for creamy mac and cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of generously salted water to a boil. Fill a large bowl with ice water.
- Cut the tops off the peppers and reserve. Remove the seeds and membranes. Put the peppers and the tops in the boiling water and cook until just tender, 2 to 3 minutes. Plunge the peppers into the ice bath. Once cool, remove them and use a sharp knife to carve a jack-o-lantern face into one side of each pepper.
- Return the water to a boil, add the macaroni and cook until al dente, about 6 minutes. Reserve 1 cup of the pasta water and drain (don't rinse the pasta).
- Heat the half-and-half in a large saucepan over medium heat until it just comes to a simmer. Continue simmering until reduced to about 3/4 cup, about 10 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar until all the cheese is melted and the sauce is smooth.
- Off the heat, add the macaroni to the saucepan and stir to combine. Stir in some of the reserved pasta water to thin the sauce if needed. Season with salt if needed. Let sit for 10 minutes, then divide the mac and cheese among the peppers and cap each with a pepper top.
HALLOWEEN GREEN AND GOOEY MACARONI AND CHEESE
Before all of the frightful sugary treats, fill your little one's bellies with wholesome goodness of Macaroni and Cheese. This simple stovetop recipe can be whipped up as fast as a cauldron of goo and it's the perfect night to coerce kids into something green. While pasta is cooking, make your sauce and assemble when ready to serve. It's just that simple !
Provided by Olha7397
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In large pot of boiling salted water, cook pasta for 8 min or according to package directions, until tender; drain well.
- Meanwhile in a medium saucepan, melt butter over medium heat; cook broccoli and onion until softened, about 3 minute Stir in nutmeg. Add milk and cream; cook stirring often, for 8 to 10 min or until slightly thickened and broccoli is tender. Stir in spinach and remove from heat.
- In a blender, in batches, or with an immersion blender, puree until smooth or desired consistency. Stir in macaroni to coat; stir in Canadian Cheddar and
- Parmesan cheese until melted. Season to taste with salt and pepper. Let stand for 5 min before serving. Serves 6.
- Tips:
- Slice up broccoli stems to use in soups or with dips.
- Add 2 cups (500 mL) diced grilled chicken or ham.
- Tip for the Adventurous:
- Substitute Canadian smoked Gouda or Gruyère for the Old Cheddar.
- Time Saving Tip:
- Make ahead and reheat, adding more milk if too thick.
Nutrition Facts : Calories 722.5, Fat 45.2, SaturatedFat 28, Cholesterol 147.1, Sodium 695.5, Carbohydrate 48.3, Fiber 2.2, Sugar 2.4, Protein 31.4
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