Halloween Pumpkin Mac Cheese Recipes

EASY PUMPKIN MAC AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, heat oil in a saucepan over medium heat. Saute onion and garlic until softened and lightly browned, about 5 minutes. Stir in whole wheat flour until combined. Stir in soy milk, pumpkin puree, and Cheddar cheese.
• Drain pasta and mix into the sauce. Cook until heated through, about 5 minutes.

HALLOWEEN PUMPKIN MAC & CHEESE

Steps:

• Follow the directions on the box of Kraft Macaroni & Cheese Dinner to prepare.
• Once made stir in pumpkin.

HALLOWEEN PUMPKIN ALE MAC AND CHEESE

Steps:

• Shred the sharp cheddar, coat with the flour and set aside to reach room temperature.
• Meanwhile, bring about 4 quarts of salted water to a rolling boil and add the rotini to it. Cook for about 7-8 mins for al dente.
• Drain, return to pot and drizzle with the olive oil, then serve in desired dish.
• While the pasta is cooking, over medium heat melt the butter, mix in the additional 2 tbsp flour, the paprika and turmeric and stir to form a roux.
• Slowly add and mix in the pumpkin ale.
• Remove from heat and begin adding the flour coated shredded cheddar cup by cup, slowly stirring it in as it melts. Season with salt and pepper.
• Serve immediately in a small dish next to the pasta and drizzle it over it table side.
• **Instructions for Alternative version (not using beer):
• Shred the cheddar cheese and set aside to reach room temperature.
• Meanwhile, bring about 4 quarts of salted water to a rolling boil and add the rotini to it. Cook for about 7-8 mins for al dente.
• Drain, return to pot and drizzle with the olive oil, then serve in desired dish.
• While the pasta is cooking, over medium low heat melt the butter and add cream, stir to combine well, wait until warmed through and hot to the touch and remove from heat.
• Add the shredded cheddar cup by cup, slowly stirring it in as it melts. Season with salt and pepper.
• Serve immediately in a small dish next to the pasta and drizzle it over it table side.

PUMPKIN MAC AND CHEESE

Steps:

• Butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Reserve 1/2 cup cooking water, then drain the pasta and rinse under cold water.
• Meanwhile, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking, until the mixture is smooth and golden, about 2 minutes. Whisk in the half-and-half, Dijon, cayenne, nutmeg, garlic powder and 2 teaspoons salt and cook, whisking occasionally, until the sauce begins to boil and thicken enough to hold a trail by the whisk, 5 to 10 minutes.
• Stir in the pumpkin puree and grated Cheddar until the cheese just melts. Stir in the pasta, adding enough of the reserved pasta water as needed to make a creamy sauce.
• If your broiler is in the top of the oven, move the oven rack to the center. Preheat the broiler.
• Transfer the mac and cheese to the baking dish, top with the Cheddar slices and broil until the cheese is melted and the top browns in places, 8 to 9 minutes.

PUMPKIN MAC 'N' CHEESE RECIPE BY TASTY

Steps:

• Preheat the oven to 190°C (375°F)
• Chop up the pumpkin into chunks and place on a baking tray.
• Drizzle over the oil, salt, pepper, and ground sage, and coat evenly with your hands.
• Roast in the oven for 20 minutes.
• Once cooked leave to cool slightly and blend ⅓ of the pumpkin, set aside.
• For the sauce, in a large ovenproof pan, melt the butter over a medium-low heat.
• Gradually mix in the flour to create a roux.
• Add the milk in 4-5 parts stirring well in between.
• Continue to stir and cook the sauce for a further 5-10 minutes or until the sauce is simmering and thickened.
• Stir in the ground nutmeg, garlic powder, pepper, cheddar, and Parmesan.
• Stir in the blended pumpkin.
• Stir in the remaining whole pumpkin and macaroni, mix until combined.
• Top with the cheddar, mozzarella, and Parmesan.
• Grill for 10 minutes at 200°C (400°F) until the cheese is brown and bubbling.
• Serve.
• Nutrition Calories: 1525 Fat: 99 grams Carbs: 110grams Fiber: 6 grams Sugars: 49 grams Protein: 49 grams
• Enjoy!