About a month ago, when everyone really started getting tired of the heat, the lovely bf and I started talking fall. The cool weather, the sweaters, the holidays, pumpkin flavoured things… And we decided then and there to make at least one pumpkin thing every weekend. I picked way too many recipes for one a week so maybe it will be more : )
WEEK 1: Pumpkin Mac’n’Cheese!
We were going to roast our little Trader Joe’s pumpkin, but he looked so cute on the counter. (And we didn’t really feel like putting dinner off an hour plus so we could roast it.) Inspired by this dish.
2 cups dried penne rigate (8 ounces)
2 Tbsp butter
2 Tblsp flour
1/2 tsp salt
1/2 tsp black pepper
1 cup whipping cream
1 cup milk
4 ounces Fontina cheese, shredded (1 cup)
1 (15 oz) can pumpkin
1/2 cup soft bread crumbs
1/2 cup grated Parmesan cheese
Preheat oven to 350°F. Cook pasta in a large pot following package directions. Drain cooked pasta, then return to pot.
In a medium saucepan melt butter over medium heat. Stir in flour, salt, and pepper. Add whipping cream and milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese and pumpkin until smooth. Stir cheese sauce into pasta to coat. Transfer to an ungreased 2-quart baking dish. Sprinkle top with breadcrumbs, Parmesan, and season with salt and pepper.
Bake, uncovered, for 20 minutes or until bubbly and top is golden. Let stand 10 minutes before serving.
Delicious sausages! The fungi was for the boy…
*Notes* Next time try with more cheese (maybe cheddar), caramelized onions, less pumpkin (maybe 1 cup), add cooked chicken and vegetables to make into a stand-alone dinner casserole.
We had it with some amazing garlic and wine chicken sausages and simple salad. We drank pumpkin beer also. And had pumpkin cupcakes and pumpkin bourbon macarons for dessert. Fall is off to a delicious start…