Just a subtle difference to your family's favorite MACARONI and CHEESE * to boost the vitamins a little and get you in the mood for Fall. PUMPKIN * Cream Cheese (to make it very creamy) ** CHEESES ** There are 2 versions here ~ basic, and the 1nd version has more sophisticated cheeses and a touch of spice. ** EASY ** I make this earlier in the afternoon. Then, put it into a sprayed casserole dish to reheat later for dinner. |
BASIC:
8 oz uncooked macaroni pasta * ……………. 1 cup pure pumpkin puree
1 cup milk ………….....………………………………2 TB cream cheese
1 cup grated sharp cheddar cheese ………. 1/2 cup grated colby jack cheese
Kosher salt and freshly ground black pepper, to taste
Cook pasta according to package directions. Meanwhile, whisk together and heat pumpkin puree, cream cheese and milk in medium saucepan over medium heat until hot and cream cheese is melted.
Reduce stove heat to low. Whisk in cheeses until fully melted. Season to taste with salt and pepper. Stir drained pasta into the pumpkin-cheese sauce and mix until thoroughly combined. Serves about 4
GOURMET:
8 oz uncooked penne or ziti ………………...… 1 cup pumpkin puree
1 cup milk …......……………………………………. 2 TB cream cheese
1 cup grated sharp cheddar cheese
1/2 cup grated gruyere cheese (can sub mozzarella or jack)
1/8 tsp ground nutmeg
1/8 – 1/4 tsp ground cayenne pepper, or more depending on heat preference
Kosher salt and freshly ground black pepper, to taste
Prepare as in Basic version ~ adding nutmeg and cayenne after cheeses are melted.
* 8 oz. of small pasta noodles are approximately 2 cups.