Fall Recipe: Pumpkin Mac and Cheese
Read On to Learn How To Make Creamy and Savory Pumpkin Mac & Cheese
Once again, browsing Pinterest, I came across a recipe that I just HAD to try...Pumpkin Mac & Cheese. Now, you may automatically be thinking YUCK, but I think this dish has the potential to be very tasty!
I did try my hand at making Pumpkin Mac & Cheese a few nights ago. However, I made a few blunders and it didn't turn out as good as I had hoped. Now that isn't to say that this recipe for Pumpkin Mac & Cheese isn't delicious...I just read the recipe wrong and added WAY too much ground sage. I also included all of the details below of my somewhat comic cooking blunder if I've peaked your curiosity!
Along with the tale of my cooking blunders, I also took pictures every step of the way while I was making Pumpkin Mac & Cheese and have included those below as well.
Enjoy! I look forward to feedback from any daredevil out there who successfully tries out this yummy looking recipe!
Image Courtesy of...Myself!
What Do You think?
At first impression, before reading the ingredients or seeing pictures, what are your thoughts on Pumpkin Mac & Cheese?
My Cooking Escapades: Making Pumpkin Mac & Cheese
Maybe I Should Label this My Cooking Blunders...
This week, I decided to try my hand at a brand new recipe. Of course, like most recipes I try these days, I found this recipe for Pumpkin Mac & Cheese on Pinterest. I've been pretty obsessed with pumpkin lately...must be the fall weather! So when I spied this delicious looking recipe that includes two of my favorites, Pumpkin and Cheese, I just couldn't resist.
Luckily, I had all of the ingredients on hand this time around, so unlike when I made Pumpkin Snickerdoodle Cookies a few days ago, I didn't have to search all over town for canned pumpkin puree. I now have plenty stocked up in my cupboards!
I found this recipe for Pumpkin Mac & Cheese to be relatively easy to make, which I always appreciate in a recipe. Basically, all the recipe entails is boiling the noodles, making the pumpkin cheese sauce, mixing it all together, and adding the topping.
One would think that since the recipe is relatively simple, there wouldn't be much room for error...however, with me...there is always room for error... Let me tell you about my escapades so you can avoid them!
I really only made two blunders while making this dish...but they definitely mattered! First off, I misread the recipe and added a full tablespoon of Ground Sage. However, the recipe actually calls for a tablespoon of freshly chopped sage...I realized right after I added it that I made a mistake... Now, I realize that 1 tablespoon of Chopped Sage is the equivalent of 1 teaspoon of ground sage...so needless to say the sage was very overpowering!
(This is how I felt when I made the mistake with the Ground Sage!) Image: Photo Bucket
My second blunder was just utter silliness...when placing a casserole in the oven to bake...it usually helps if one turns the oven ON... So when I thought my delicious dinner was done, I realized my mistake and had to set the timer for another 30 minutes and actually turn the oven on. We didn't eat dinner that night until about 8:30pm.
Overall, I think this recipe would be incredibly delicious if the recipe is followed properly. The sauce was extremely creamy and the topping was amazing and crunchy with a lot of flavor. I ate a bowl of the Pumpkin Mac & Cheese and I didn't think the overpowering taste of sage was too terrible...but my fiancé is a pickier eater than I am. He took two bites, looked at me apologetically, and said, "Honey, I just can't eat it..."
Given my major blunder in this recipe, I would still recommend it to you pumpkin lovers out there. I truly do believe this recipe has the potential to taste absolutely amazing and is also very unique. I think Pumpkin Mac & Cheese would be great when you are trying to change up your cuisine for something different.
This recipe originates from Sweet Pea's Kitchen. I did change the type of cheese used in the original recipe since I had a hard time finding Fontina cheese, but I think the cheese portion of this recipe is open for experimentation. ENJOY!
- 8 oz (2 Cups) Dried Elbow Macaroni
- 2 Tbsp Butter or Margarine
- 2 Tbsp Flour
- 1/2 Tsp Salt
- 1/2 Tsp Pepper
- 1 Cup Heavy Whipping Cream
- 1 Cup Whole Milk
- 1/2 Cup Shredded Sharp Cheddar Cheese
- 1/2 Cup Shredded Mozzarella Cheese
- 1 - 15 oz Can of Pumpkin Puree
- 1 Tbsp Fresh Chopped Sage or 1 Tsp Ground Sage
- 1/2 Cup Bread Crumbs
- 1/2 Cup Shredded Parmesan Cheese
- 1/3 Cup Chopped Walnuts
- 1 Tbsp Olive Oil
- Preheat oven to 350 Degrees.
- Bring water to a boil in a large pot and cook macaroni until tender. Drain cooked macaroni and return to pot. Set aside.
- In the meantime, melt margarine in a large sauce pan. Then add flour, salt, and pepper. Stir well until the mixture thickens.
- Add whipping cream and milk. Stir over medium heat until sauce starts to bubble and thickens a bit.
- Add cheese, pumpkin, and sage. Stir well until all of the cheese is melted.
- Pour cheese mixture over cooked macaroni. Stir well until the pasta and sauce are fully mixed.
- Then pour the macaroni and cheese mixture into an ungreased 2 Quart baking dish. Sprinkle a bit of pepper on the top.
- In a separate bowl, combine the bread crumbs, Parmesan cheese, and chopped walnuts. Pour olive oil over the top and mix together with your hands.
- Sprinkle the bread crumb mixture over the macaroni and cheese.
- Bake, uncovered, for 30 minutes, or until the top is golden brown.
- Let stand for 10 minutes, then serve!
Step by Step Instructions Accompanied by Photos
All of the photos below were taken by me and belong to me. Please ask permission before using.