Sausage Mac Cheese In A Pumpkin Recipes

MACARONI AND CHEESE WITH SAUSAGE

Steps:

• Preheat the oven to 425 degrees F.
• Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions for al dente. Reserve 1 3/4 cups of the pasta cooking water and then drain the pasta; set aside.
• Heat the oil in a large Dutch oven or saucepot over medium-high heat. Add the sausage and cook until lightly browned, breaking up the meat into small pieces, about 5 minutes. Transfer the browned meat to a plate with a slotted spoon. Add the bell pepper, onion and a pinch of salt to the drippings in the pot and cook, stirring occasionally, until softened and lightly browned, 10 to 12 minutes; transfer to the plate with the sausage.
• Carefully wipe out the pot, add the half-and-half and cayenne and bring to a simmer over medium heat. Simmer until reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Gradually whisk in the Cheddar and Gruyere, 1 handful at time, until all the cheese is melted and the sauce is smooth. Remove from the heat.
• Add the cooked pasta and reserved pasta cooking water to the cheese sauce and stir to combine. Stir in the sausage and vegetables; adjust the seasoning with additional salt. Pour into a 9-by-13-inch baking dish and bake until bubbly and lightly browned, about 10 minutes.

CHEESY PUMPKIN AND SAUSAGE PASTA

Steps:

• Heat a large skillet over medium-high heat. Cook sausage in the hot skillet, breaking it into crumbles, until browned, 5 to 7 minutes. Drain and discard grease. Stir in onion and garlic and cook until the onion is translucent, about 5 minutes.
• Fill a large pot with lightly salted water and bring to a boil. Stir in campanelle pasta and return to a boil. Cook pasta, stirring occasionally, until firm to the bite, 7 to 10 minutes.
• Stir chicken stock, pumpkin, half-and-half, cream cheese, Parmesan cheese, nutmeg, cayenne pepper, salt, and black pepper into the sausage mixture. Cook, stirring often, until sauce is creamy and thick, 5 to 7 minutes. Stir in pasta to coat. Top with fresh sage leaves and serve.

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.

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!

SAUSAGE MAC & CHEESE IN A PUMPKIN

Steps:

• Preheat oven to 350°. Wash pumpkin. Cut a 5-in. circle around stem; remove top and set aside. Remove strings and seeds from pumpkin; discard seeds or save for roasting., Sprinkle inside of pumpkin with salt and pepper; replace top. Place on a wire rack in a 15x10x1-in. baking pan. Bake 1 to 1-1/4 hours or until tender. Remove top; let pumpkin stand on wire rack until ready to serve., In a large saucepan, cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage and onion over medium heat 4-6 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain. , Drain pasta, reserving 1/3 cup pasta water. In same saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in cream and stock. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Stir in cheeses until blended., Add spinach, roasted pepper, pasta and sausage mixture; toss to combine, adding reserved pasta water to moisten if desired. Spoon into pumpkin; serve immediately.

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.

SAUSAGE MANICOTTI WITH PUMPKIN SAUCE

Steps:

• In a large skillet, cook sausage, celery, carrot and onion over medium heat until sausage is no longer pink and vegetables are tender, 10-12 minutes, breaking up sausage into crumbles; drain. , Meanwhile, in a large saucepan, combine pumpkin, cream, wine and spices. Heat through (do not allow to boil)., Preheat oven to 350°. Spread 1 cup pumpkin sauce into a greased 13x9-in. baking dish. Place 2 tablespoons sausage filling in center of a wonton wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten wrapper edges with water. Roll up tightly. Place in prepared dish, seam side down. Repeat., Top with remaining sauce. Bake, uncovered, until bubbly, 30-35 minutes. Let stand 10 minutes before serving.