In any case, here I am and I come to bring you pumpkin recipes!
It is (long since) officially fall which brings with it cooler air, sweaters and pretty leaves. This is very much my favorite season. If it could be fall all year I'd be a very happy me. It is during these cooler months we give ourselves permission to enjoy heartier meals. Meals with substance, if you will. Its time for hearty soups, stews and casseroles. No one really wants a beefy stew in the middle of July, but on a cool October evening, it sounds just perfect.
This time of year also brings with it pumpkins. Pumpkins for decorating and pumpkins for eating. One of my most favorite things is pumpkin pie, and no one does it quite like my momma.
For this little post I bring to you Pumpkin Mac & Cheese. Not for the faint of heart, or the lactose intolerant. Read on.....if you dare.......
The Needs:
1lb dry pasta
1 quart whole milk (I used 1%)
1 stick butter, divided
1/2c flour
1 15oz can pumpkin (make sure it is pure pumpkin puree and not pumpkin pie filling - they're two very different things!)
8oz grated gruyere cheese
8oz grated cheddar
4oz cumbled gorgonzola
1/2c romano cheese
1tsp mustard powder
1/2tsp nutmeg
1/2tsp ground pepper
1tbl spoon salt
1 1/2c panko break crumbs
The How:
Cook pasta to al dente
Preheat oven to 350F
Heat milk in saucepan. Be sure the milk doesn't boil, but is heated through.
Melt 6 tablespoons of butter in large pot over medium heat. Once melted add flour and whisk constantly until combined and turns a light brown color.
Slowly add the milk, whisking until smooth and thick.
Remove from heat, stir in gruyere, cheddar and gorgonzola, pumpkin, salt, pepper, nutmeg and mustard powder.
Stir until combined
Add pasta, stir until covered
Pour into lightly greased baking dish
Melt remaining butter, mix with panko crumbs and romano cheese and spread over top of pasta.
Bake 30-40mins
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