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
Recipe adapted from Brokass Gourmet, Better Homes and Gardens, Rachael Ray and me!
Ingredients:
8 ounces of dried macaroni or whatever pasta shape you choose
2 tablespoons of butter
2 tablespoons of flour
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
Topping:
1/2 cup of grated white cheddar cheese
Directions:
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.
Linking to:
I should be mopping the Floors
Show and Tell Friday at My Romantic Home
Home and Garden Thursday at A Delightsome Life
G’Day Saturday at Natasha in Oz
How Sweet the Sound, Pink Saturday
10 Fabulous Pumpkin Desserts to Enjoy This Fall
Pumpkin Cheesecake
Classic Pumpkin Bread
Dorie Greenspan’s Holiday Bundt Cake
Hello Elizabeth:
Although we are hopeless cooks we do have to say that this looks absolutely delicious and would make a wonderful lunch or light supper dish.
And, by the way, your images are so good. Often food when photographed does not look its best – not so here.
Lance and Jane,
You are so right, this is a delicious lunch and light supper with fresh salad.
Thank you so much for you compliments about the photos. It is challenging to take photos of food.
Oh THIS dish is soooooo getting made in my house! I LOVE pumpkin and may I say I worship BLUE CHEESE!!!!! thank you for the morning smile : ) hugs…
Andrea, I hope that if you make it you come back and let me know how you liked it.
Holy macaroni…this looks otherworldy good! Amazing…my kids would love this!
Tina,
I promise that you will love this macaroni and cheese! I hope you make it.
Elizabeth, this sounds decadent and delicious! Yum…I love macaroni and cheese of any kind. And blue cheese is one of my favorites. Have a great week!
Sunday,
It is all of the adjectives you used to describe it and more.
I think it is now my favorite recipe for macaroni.
Have a great day!
Hi Elizabeth, Mac and cheese is probably my #1 comfort food, and I also love anything pumpkin. Hubby eats blue cheese whenever I give him the opportunity, so I'm thinking this recipe will be a winner in our house! In answer to an earlier question posed a few days ago, YES, I log snail mail. I did a post a few years ago too about that. Notes from my kids and friends are precious to me. I'm a new follower, off now to find a good banned book! 🙂 Linda
I blame you in advance for my imminent weight gain when i inevitably make this!!
Stacy
Man, Elizabeth, you can cook! I wanna live in your house!! I love mac and cheese, and I'm always looking for ways to jazz it up. I've had it with bacon, lobster, chicken…..but never with pumpkin. Thanks for sharing this one. Ciao, Loi
MY OH MY, if I was not lactose intolerant, this would be a hit at my house weekly! HELLO THERE MY DEAR! Anita
Elizabeth this sounds so decadently delish!! Yum!
I am having an amazing Giveaway of Plush Pumpkins from Love Feast!
xoxo
Karena
Art by Karena
Karena,
Thank you for the give away reminder.
Have a great week, Elizabeth
I think it looks amazing. I hope you have put it on pinterest so I can pin it. Thanks for sharing. It is the perfect time of the year to be sharing pumpkin recipes.
Elizabeth are you trying to do my hips in? Because now I'm thinking I'll make this and your pumpin bars this weekend and we'll have a feast of pumpkin! I love mac-n-cheese! Thanks for the recipes!
XXX
Debra~
I am so hungry and this is one of my favorites – can't wait to try your recipe!
Hello Elizabeth
This recipe looks delicious and I love pumpkin as a vegetable.
Helenx
You've got me with this one, Elizabeth. I will be adding these ingredients to my grocery list this week.
Pumpkin, blue cheese, brie, macaroni… I think my brain just exploded… It really doesn't change the taste? Really?? I am very curious… but wary.
Hello Elizabeth: I never thought to add pumpkin or blue cheese to mac and cheese, so I am very intrigued by your recipe. I will have to give it a try. I often add sauteed mushrooms and tomatoes to my mac and cheese.
Hi Elizabeth,
I am visiting from Yvonne's On The Menu Monday. Your Pumpkin Blue Brie Cheese Baked Macaroni is a fabulous Macaroni Dish, a perfect presentation for the fall season. Hope you are having a great week and thanks for sharing!
Miz Helen
This is excellent with the pumpkin! It looks wonderful, thanks!
Looks so delicious! I am the featured blog this week, hope you can drop by.
Pumpkin Fun
Have an enjoyable pumpkin-licious weekend!
I am so making this! Ilove pumpkin and am SO glad you posted this at ONMM at Yvonne's. She featured you today. XO, Pinky
Yummm! I saw your great recipe share at Stone Gable – On the Menu Monday…what a great fall share! I pinned your recipe and plan on making this soon! Beautiful pictures!
Oh Whoa! What a great flavor combo! Thank you for joining Home Sweet Home!
Sherry
Thank you so much for sharing on Simple & Sweet Fridays.
Jody
oh my …. oh my…… do I love love love cheese? Will I be making this on Saturday?
Yes, Yes, Yes!
oh man, you're killin' me with this..it looks deelish! i saw you featured on another site, and i had to come over and give you some comment love on this amazing concoction!