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.
PUMPKIN MACARONI & CHEESE
Perfect for the holidays & fall! Found on a FB link. :) There is only one other recipe similiar on Food.com, but this one has more ingredients and qualifies as a different recipe. Enjoy!
Provided by Ang11002
Categories High In...
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook macaroni & drain.
- In a saucepan over medium heat blend cream cheese, pumpkin and buttermilk until smooth.
- Mix together grated cheeses in a bowl and reserve 1 cup.
- Add remaining cheeses and seasonings to saucepan. Stir until well blended.
- Remove saucepan from heat and stir in macaroni.
- Pour into a greased 9×13 pan and top with the reserved cheeses.
- Bake at 350 degrees for 30 minutes.
Nutrition Facts : Calories 1177.4, Fat 58.3, SaturatedFat 34.8, Cholesterol 181.2, Sodium 1772.9, Carbohydrate 110.9, Fiber 7.4, Sugar 15.8, Protein 52.9
PUMPKIN CHEDDAR MAC 'N CHEESE
Make and share this Pumpkin Cheddar Mac 'n Cheese recipe from Food.com.
Provided by shawnajean
Categories Penne
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil. Salt it and cook the pasta to al dente. Drain and reserve.
- Pre heat the broiler.
- Melt the butter in a saucepan over medium heat.Whisk in the flour, cook for 1 minute, then raise the heat a bit and add the beer or chicken stocl. Reduce until almost evaporated, then whick in the honey or maple syrup and milk. season with allspice, mustard, cayenne, a little freshly grated nutmeg and some salt and pepper. Thicken to coat a spoon, couple of minutes, then taste to adjust the seasonings.
- Whisk in the pumpkin puree, then stir in about 2 cups grated cheese with a wooden spoon until melted. Combine the pasta with the sauce and arrange in a casserole dish. SPrinkle with the remaining cheese and a light dusting of paprila. Broil to brown and bubble. Garnish with chopped chives.
Nutrition Facts : Calories 643.8, Fat 27.2, SaturatedFat 16.6, Cholesterol 77.9, Sodium 403.8, Carbohydrate 76.2, Fiber 0.5, Sugar 11.1, Protein 26.9
PUMPKIN MAC 'N' CHEESE RECIPE BY TASTY
Here's what you need: pumpkin, oil, salt, pepper, dried sage, butter, flour, milk, ground nutmeg, garlic powder, pepper, cheddar cheese, parmesan cheese, macaroni pasta, cheddar cheese, mozzarella cheese, parmesan cheese
Provided by Ellie Holland
Categories Appetizers
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 190°C (375°F)
- Chop up the pumpkin into chunks and place on a baking tray.
- Drizzle over the oil, salt, pepper, and ground sage, and coat evenly with your hands.
- Roast in the oven for 20 minutes.
- Once cooked leave to cool slightly and blend ⅓ of the pumpkin, set aside.
- For the sauce, in a large ovenproof pan, melt the butter over a medium-low heat.
- Gradually mix in the flour to create a roux.
- Add the milk in 4-5 parts stirring well in between.
- Continue to stir and cook the sauce for a further 5-10 minutes or until the sauce is simmering and thickened.
- Stir in the ground nutmeg, garlic powder, pepper, cheddar, and Parmesan.
- Stir in the blended pumpkin.
- Stir in the remaining whole pumpkin and macaroni, mix until combined.
- Top with the cheddar, mozzarella, and Parmesan.
- Grill for 10 minutes at 200°C (400°F) until the cheese is brown and bubbling.
- Serve.
- Nutrition Calories: 1525 Fat: 99 grams Carbs: 110grams Fiber: 6 grams Sugars: 49 grams Protein: 49 grams
- Enjoy!
Nutrition Facts : Calories 1161 calories, Carbohydrate 93 grams, Fat 64 grams, Fiber 5 grams, Protein 53 grams, Sugar 10 grams
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