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Side Dishes >  Halloween >  Pumpkin Mac & Cheese >

 

Pumpkin Mac & Cheese

• 2-1/2 C elbow macaroni pasta

Sauce:

• 1/4 C unsalted butter

• 3 TBS flour

• 1 tsp. cinnamon

• 1/2 tsp. nutmeg

• 2 C milk

• 1/2 C canned pumpkin puree

• 2 C cheddar cheese, grated

• 1/4 C Swiss cheese, grated

• 1 tsp. brown sugar

• Salt & black pepper to taste

Topping:

• 2 TBS olive oil

• 1 C plain breadcrumbs

• 1 C Swiss cheese

Preheat oven to 400-degrees F. Grease a 9x13 baking dish. Cook elbow macaroni in a pot of salted boiling water until just tender but still firm. Reserve one cup of cooking liquid before draining elbow macaroni. Return elbow macaroni to cooking pot with reserved liquid; set aside. Sauce: Heat a saucepan over medium-low heat. Melt butter; gently whisk in flour and spices until mixture is smooth. Then whisk in the milk. Bring mixture to a boil, stirring, the then reduce heat to simmer. Whisk in pumpkin puree; fold in the cheddar and Swiss cheeses. After cheeses melt, add brown sugar, salt and black pepper to taste. Remove sauce from heat; fold into the macaroni. Pour mixture into prepared baking dish. Topping: In a bowl, combine olive oil, breadcrumbs and cheese. Sprinkle evenly over macaroni. Bake for about twenty-five minutes, or until top is bubbly and golden brown. Serve.

 

Note: Recipe makes about eight to ten servings. To prepare less, halve recipe ingredients.

 

Similar recipes:

• Alplermagronen (Swiss Mac & Cheese)

• Baked Macaroni & Cheese (American)

• Chicken Mac & Cheese

• Lobster Mac & Cheese

Related Links:

• Food Fare Articles: The Pumpkin Patch

• Graveyard Grub (intro)

• Food Fare: Trick or Treat

• Food Fare Culinary Collection: Halloween Cuisine

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