Pumpkin Mac N Cheese Recipe By Tasty

PUMPKIN MAC 'N' CHEESE RECIPE BY TASTY

Pumpkin Mac 'n' Cheese Recipe by Tasty image

Here's what you need: pumpkin, oil, salt, pepper, dried sage, butter, flour, milk, ground nutmeg, garlic powder, pepper, cheddar cheese, parmesan cheese, macaroni pasta, cheddar cheese, mozzarella cheese, parmesan cheese

Provided by Ellie Holland

Yield 4 servings

Number Of Ingredients 17

Ingredients

2 ¼ cups pumpkin, or squash, chopped
2 tablespoons oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried sage
⅓ cup butter
⅓ cup flour
2 ½ cups milk
¼ teaspoon ground nutmeg
1 teaspoon garlic powder
1 teaspoon pepper
2 cups cheddar cheese
¼ cup parmesan cheese
2 ½ cups macaroni pasta, cooked and drained
½ cup cheddar cheese
½ cup mozzarella cheese
¼ cup parmesan cheese

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!

Nutrition Facts : Calories 1161 calories, Carbohydrate 93 grams, Fat 64 grams, Fiber 5 grams, Protein 53 grams, Sugar 10 grams

PUMPKIN MAC AND CHEESE

Pumpkin Mac and Cheese image

If you've ever had pumpkin ravioli--pasta pillows filled with cheesy and earthy-sweet pumpkin--you'll love this mac and cheese. Adding canned pumpkin to the bechamel sauce thickens it, making it extra creamy and vibrantly orange. The crowning touch? You top the dish with whole slices of Cheddar and slide it under the broiler for a few minutes to achieve a golden brown layer of pure melty goodness.

Provided by Food Network Kitchen

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

4 tablespoons unsalted butter, plus more for the baking dish
Kosher salt
1 pound elbow macaroni or shells
1/4 cup all-purpose flour
2 cups half-and-half
1 tablespoon Dijon mustard
1/4 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon garlic powder
One 15-ounce can pure pumpkin puree
16 ounces extra-sharp yellow Cheddar, grated (about 6 cups)
6 deli slices yellow Cheddar (about 5 ounces)

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.

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