Pumpkin Macaroni & Cheese (Cooking Light)

Pumpkin season isn't quite here yet, but in my house a lot of Autumnal foods linger year around. This time of year is the time where I start using up things that are lingering from last seasons harvest.   We often have frozen pumpkin puree available over a year beyond when I roasted and puree'd it. Its not ideal to let it hang out so long, but when you're faced with 15 pounds of pumpkin puree you end up with a gift that just keeps on giving... and giving... and giving. Luckily pumpkin is a family favorite. Riley? He's a pumpkin pie fiend and Connor? Well I'm not sure yet but we'll count him in anyway.

That leaves man meat... he's the outcast. Among his laundry list of "will-not-eats" is pumpkin. I've previously considered disowning him for it however, I can forgive him for now because honestly I occasionally sneak pumpkin into him. A great example of such a deception err, I mean omission? is with my pumpkin gnocchi. I slipped some pumpkin into the dumplings and served it with homemade venison sausage. (venison = Instant Win!) I've wanted to go the pumpkin-pasta route once more, but I've delayed. So this time I skipped the whole "lets hide the pumpkin" and I made a dish that was just for me, delicious, flavorful and maybe just a little lighter. 

I've seen plenty of "alternative macaroni and cheese recipes" there's many modifiers out there. Some recipes lose calories by using no butter or flour, substituting skim milk or broth. I've seen gluten free mac and cheese, or even baked  with roasted cauliflower in addition to noodles. This recipe is a bit of a twist of all of those ideas however, I do not have the heart to ruin another dish with strange completely flavorless fat free cheeses or milks. There's no flour involved so this can easily become a gluten free favorite. You can use whatever pasta you find most delicious.

Pumpkin Macaroni and Cheese

I found this recipe in Septembers Cooking Light issue and went with it. Originally made with butternut squash as well as different cheeses and milks. I've found that butternut squash and pumpkin are perfect matches for one another. When I puree'd "pumpkin" last it was actually a pretty huge long neck squash/pumpkin I got for 50 cents. I don't think you can taste the difference. I'm sure someone can, but not me. 

This makes 6-8 servings, Approximately 400 calories for 6 servings. Forget frozen "diet meals" you can freeze this into individual portions and reheat them as you'd like. No preservatives, No fuss. Just delicious homemade convenience food.

-1 pound of pasta, (16 ounce box of elbows)

2 cups of pumpkin/squash puree (or 1 can)

1 1/2 cups milk, (2% or evaporated milk)

1 1/4 cups water

2 teaspoons garlic powder

1 teaspoon sea salt

1 teaspoon black pepper

1/4 teaspoon ground sage

8 ounces, shredded cheddar cheese (About 2 ounces reserved for top)

3 ounces, crumbled blue cheese

Crumb topping (optional)

1/3 cup bread crumbs

1/2 teaspoon garlic powder 

1 teaspoon oregano

* Roughly chopped red onion

Preheat Oven to 375 degrees.

Cook pasta according to box directions for Al Dente. (about 6 minutes for regular pasta's 10 for gluten-free depending on which brand you use.)

In a pot combine pumpkin, milk, water, garlic powder, pepper, salt and sage. Bring to a boil. Reserve about a cup of cheddar for the top and whisk the rest of the cheddar as well as the blue cheese into the boiling milk and water mixture. Stir over low heat until the cheese is combined. (If you do not want to bake your macaroni you will want to reduce the amount of milk or water and simmer until thickened.)

Combine pasta with the pumpkin and cheese sauce. Pour into a greased (sprayed) baking dish such as a lasagna pan (8 x 13) Combine cheese with the topping ingredients. Sprinkle evenly over the top and bake 20-25 minutes or until bubbly. 

+Cheese: You can use Vermont Cheddar that's less fat, or regular cheddar. I don't do "no fat" because we all know that fat is flavor...I'm ok with being flavorful so that I don't have to eat tasteless foul cheese.  By all means use whatever you prefer but keep in mind not all cheeses created equal. (the calories vary)

To make your own Pumpkin puree- Simply clean out the pumpkin, cut it into chunks and roast it at 375 for about an hour or until softened. Puree until smooth and package into containers or bags. You can strain the mixture through a sieve lined with cheese cloth, or bake on a cookie sheet until its dryer. This will allow you a more consistent texture closer to what you'd get in the can. For this macaroni and cheese recipe you can use about a one pound squash or pumpkin. Peel and cube then boil the cubes of pumpkin directly in the milk and water mixture. It will take about 20 minutes until it is tender. Once the pumpkin is cooked, puree the milk, water and pumpkin mixture in a blender. (be sure not to burn yourself, let some of the steam vent out) Then continue with the recipe as directed.

Need More Pumpkin Recipes? Try These-
Sourdough Pumpkin Pancakes
Pumpkin Chai Mini Muffins
Pumpkin Whoopie Pies (and cup cakes)
Harvest Nugget Cookies (Pumpkin Chunkies)