My 15-year-old son LOVES homemade Mac & Cheese. He asks me several times a week if we are having it for dinner. I try not to make it more than 1-2 times a month, and I like to make different variations of it.
This Pumpkin version does not taste like pumpkin, but does taste richer and creamier, but not because it has more cream! The pumpkin puree is a healthy way of making the sauce deeper and thicker. YUM!
Start by getting the pasta cooking according to the package. When the pasta is done, set aside 1 cup of the water that the pasta cooked in, before you drain it.
Add in the minced onions to sauté in the butter till they are soft. Take off the heat and add in the flour.
Use a whisk to stir into a thick paste. Slowly whisk in the milk. Whisk and simmer till thick and smooth. Next add in the chicken soup base or bouillon and the water. Continue to whisk and simmer till smooth.
Now add in the pumpkin. Whisk it in while over the heat.
Take off the heat and add the cheeses.
Stir in with a large spoon till the cheese melts and the sauce is smooth. Add in the salt, pepper and nutmeg. Stir in the cooked pasta.
Pour into a prepared baking dish. Cover with more cheddar cheese.
Bake at 350 degrees for 15-20 minutes.
Pumpkin Mac & Cheese
Ingredients
- 2 Tbsp butter
- 3 Tbsp flour
- ¼ cup sweet onion, minced optional
- 2 cups milk at least 2%, not skim
- 1 Tbsp chicken soup base, or 1 chicken bouillon cube
- 1 cup water, suggested to use the water from the drained cooked pasta
- 1 cup pumpkin, canned puree
- 3 cups sharp cheddar cheese, grated and separated.
- 1 cup mozzarella, grated
- 1 cup parmesan, grated
- 2 tsp kosher salt to taste, may want more or less
- 1 tsp black pepper to taste, may want more or less
- 2-3 shakes nutmeg
- 1 small pasta, like medium shells or macaroni
Instructions
- Preheat oven to 350°. Cook pasta according to package. Save 1 cup of the water when you drain it after cooking. Set the 1 cup of water aside.
- Heat a heavy pot over medium heat. Melt the butter. Take off the heat.
- Add the flour. Mix with a whisk to make a thick, crumbly paste. Slowly whisk in the milk. Put back on the medium heat.
- Whisk till thick and smooth. Add in the soup base or Boullion and the pasta water that was set aside. Or you can use 1 cup of fresh hot water. **The water from the drained pasta has starch in it. It will help the sauce to cling better to the pasta and roll off of it.
- Whisk over the heat till thick. Add the pumpkin and continue stirring over the heat till thick.
- Take off the heat. Add in the cheese and seasonings. Only 2 cups of the cheddar. Save 1 cup for the top. Stir till the cheese has melted in.
- Stir the cooked and drained pasta into the cheese sauce. Pour and spread evenly into sprayed or lightly buttered 9×13 baking dish. Cover with the rest of the grated sharp cheddar cheese.
- Bake at 350° for 15-20 minutes.