I think I may have caused some confusion yesterday when I mentioned ” the pumpkin fest” at my house and all of the things I have been making. I am trying not to post all of the recipes here because I know there are some that do not like pumpkin and I do not want you to abandon me in droves.
But I did receive several emails for my Pumpkin Macaroni recipe and so decided to post it today instead of just emailing it to those who asked.
I use pumpkin all year, it is a super food and adds flavor and fiber to your diet without changing the tastes. In fact last year I made Pumpkin Ricotta Stuffed Shells and they were fabulous, unless you knew they had pumpkin in them you could not tell a difference in the taste of an Italian Stuffed Shell recipe.
This year, as my second favorite food is cheese, I thought I would try a macaroni and cheese dish. I found several great ideas from blogs and magazines, which I adapted to my own “go to” recipe to suit my taste.
Pumpkin Blue Cheese Macaroni
8 ounces of dried macaroni or whatever pasta shape you choose
2 tablespoons of butter
2 tablespoons of flour
1/4 teaspoon of salt
1/4 teaspoon of white ground pepper
1 cup of milk
1/2 cup of heavy whipping cream
1 15 oz can of pumpkin puree(not pie filling)
1 cup of Saga Blue Brie Cheese
1/8 cup grated fresh Parmesan
pinch of nutmeg
1/2 cup of grated white cheddar cheese
Preheat oven to 350. Prepare an 8 x 8 inch pan with cooking spray or softened butter(my choice). Boil water and prepare the noodles, when el dente drain and set aside.
In sauce pan, melt the butter until brown, then add the flour, salt and pepper. Stir with a whisk until a paste forms. Then add milk and heavy cream, stir until thickened and bubbly then add the pumpkin, and the Saga Blue Brie along with the grated Parmesan and nutmeg. Mix until smooth and the cheese is melted. Add the cooked and drained noodles. Mix well and pour into prepared pan. Sprinkle top with the white cheddar cheese.
Bake for 15 minutes, the broil for 1-3 minutes until top is browned. Do not over bake or the macaroni will be dry. Serve with a side salad.
This macaroni is creamy and delicious. There is a hint of nutmeg and a mild tangy flavor from the Saga Blue Brie with a crunchy cheddar topping. The dish does come out this interesting orange color but it does not detract at all from the taste, unless you have an aversion to the color orange.
I love this dish, it is one of my new favorites and in fact is now one of my husbands also. He enjoyed it so much he asked me to make it again this weekend, as did a friend whom I made a pan for.
I hope that if you try this or any other recipes you come back and let me know, I would love to hear how you changed the recipe to suit your tastes or your cheese drawer.
Have a wonderful day!
Enjoy a banned book, it is Banned Book Week 2012.
Show and Tell Friday at My Romantic Home
Home and Garden Thursday at A Delightsome Life
G’Day Saturday at Natasha in Oz