You love pumpkin, the kids love mac and cheese. This updated version of mac and cheese is a marriage of pumpkiny-cheesy goodness that will make everyone happy at dinner tonight! Canned pumpkin (not pumpkin pie pilling, which has added sugar and spices), is great for more than just pumpkin bread too. It easily blends into creamy sauces, adding a hint of flavor as well as terrific color. Use any combo of cheeses you like, but my favorite is a combo of Swiss and cheddar. if you want to skip a step, lose the buttered bread crumbs on top and instead reserve 1/2 a cup of cheese and sprinkle it on instead. Enjoy!
Pumpkin Mac and Cheese
Prep time: 20 minutes
Cook time: 30 minutes
- 8 ounces rotini or medium shell pasta
- 5 tablespoons butter, divided use
- 1/4 cup all-purpose flour
- 1 can (12 ounces) Nestle Carnation Evaporated Fat Free Milk
- 1 cup milk
- 1/2 cup Libby’s 100% Pure Pumpkin
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 1 cup shredded Swiss cheese
- 2 cups shredded cheddar cheese
Cook pasta according to package directions. Drain. Set aside.
Heat oven to 375-degrees F. Grease 1-1/2 quart baking dish. In 4-quart saucepan over medium heat, melt 3 tablespoons butter. Stir in flour; cook 1 minute. Gradually stir in evaporated milk and milk, cooking until mixture is thickened and smooth. Stir in pumpkin, salt, pepper and nutmeg.
Remove from heat; whisk in cheeses until smooth. Stir in cooked pasta; toss to mix well. Spoon into baking dish.
Melt remaining 2 tablespoons butter; stir in bread crumbs to coat well. Sprinkle on top of casserole. Bake 30 minutes or until sauce is bubbly and mixture is golden.
Adapted from CMI