Pumpkin Macaroni Cheese Food

SPINACH BACON PUMPKIN MAC AND CHEESE

Steps:

• Preheat your oven to 350 degrees Spray a 2-quart baking dish or 9x9 inch or 11x7 inch baking pan with nonstick cooking spray, or grease with olive oil or butter.
• Boil the noodles until al dente, according to the directions on the package. Once done cooking, drain and place in a large bowl.
• Cook your bacon: Add bacon to a large skillet or pan and place over medium heat, cook bacon on both sides until crispy and golden brown. If the pan starts to smoke at any point, simply lower the heat. I always cook my bacon on medium low heat. Once bacon is done, blot with a paper towel to absorb excess grease, then chop into bite sized pieces and transfer to the large bowl with the noodles
• Drain the grease from the bacon pan, then place the same pan over low heat and cook your spinach: add spinach to pan and cook until spinach wilts, the spinach will absorb any of the small amount of grease remaining on the bottom of the pan. Remove from heat and transfer to the large bowl with the noodles and bacon.
• In the same pan, add in 2 tablespoons of butter and place over medium heat. Once butter is melted, whisk in a little bit of the flour and then slowly add in milk, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. Bring mixture to a boil, then reduce heat to a simmer and stir every so often, until the sauce thickens up.
• Once the sauce has thickened up a bit, turn off the heat and stir in garlic powder, parmesan and cheddar cheese. salt and LOTS of freshly ground black pepper. Finally stir in the pumpkin puree.
• Add the pumpkin cheese sauce to the bowl with the pasta, bacon and spinach. Season again with salt and pepper, to taste. Stir well to combine, then pour mixture into your prepared baking pan and spread out. Top with remaining ½ cup shredded sharp cheddar cheese if you like extra cheesiness!
• In a small bowl, mix breadcrumbs with melted butter. Sprinkle breadcrumb mixture on top of casserole and bake for 25 minutes or until breadcrumbs are golden brown. Serves 6.

PUMPKIN MAC & CHEESE

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

PUMPKIN MACARONI AND CHEESE

Steps:

• Butter a casserole dish. Mix 2 cups of the puree and all other ingredients together in dish. Spread 1/2 cup puree over the top of the mixture. Top with bread crumbs. Bake in a preheated 425-degree oven for about 20 minutes (longer if ingredients are cold when combined).

VEGAN PUMPKIN MACARONI AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta and return to the pot.
• Combine flour and oil in the same pot and mix until a smooth paste is formed. Add oat milk slowly. Incorporate pumpkin, whisking until thoroughly combined. Add garlic salt and 4 ounces vegan cheese. Mix until smooth.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Fill 3 individual oval gratin casserole dishes with the pasta mixture. Top equally with remaining vegan cheese.
• Broil in the preheated oven until cheese is melted, 1 to 3 minutes. Serve warm.

PUMPKIN MACARONI & CHEESE

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.

PUMPKIN MAC AND CHEESE

Steps:

• Heat oven to 350°F. Cook and drain macaroni as directed on package, using minimum cook time.
• Meanwhile, in 2-quart saucepan, melt butter over low heat. Stir in flour; cook 1 minute, stirring constantly with whisk. Remove from heat; stir in milk. Heat to simmering; cook 1 minute, stirring constantly, until thickened. Stir in salt, pepper, nutmeg, mustard and pumpkin. Add 1 3/4 cups of the cheese. Cook, stirring occasionally, until cheese is melted.
• Add macaroni to cheese sauce and stir until coated. Pour into ungreased 3-quart casserole. Top with remaining 1/4 cup cheese.
• Bake uncovered 20 to 25 minutes or until golden brown.