Pumpkin Mac 'n Cheese

After years of resistance, I finally started delving into the universe known as Twitter a few weeks ago. While I’m less than thrilled to have found yet another way to waste time online, there are some definite bright spots. One of them is this delicious recipe that popped on BrokeAss Gourmet’s Twitter feed a few days ago.

It’s pretty hard to beat plain old homemade mac ‘n cheese but the addition of the pumpkin gives it a lovely flavor and the fresh herbs add a little depth.

Sugar pie pumpkin by Eve Fox, Garden of Eating blog, copyright 2011

If you’ve got some extra pumpkin puree or roasted butternut, acorn or delicata squash lying around after yesterday’s extravaganza, this is a great way to use it up.

Pumpkin by Eve Fox, Garden of Eating blog, copyright 2011

The key to making your own mac ‘n cheese is starting the cheese sauce with a roux, a killer combination of browned butter and flour that provides a sumptuous base for the rest of the dish. Trust the French to think this up. Of course, adding a mountain of grated cheese helps, too.

Mountain 'o cheddar by Eve Fox, Garden of Eating blog, copyright 2011

I’ve adapted Gabi’s recipe slightly – adding some fresh herbs (the thyme complements the pumpkin really nicely), increasing the onion a bit and doubling the size (with time at a premium, I consider any recipe that only feeds us for one meal a bit of a waste) but it’s basically the same.

Pumpkin Mac 'n Cheese about to go into the oven by Eve Fox, Garden of Eating blog, copyright 2011

Go now and use up some of those Thanksgiving leftovers. Enjoy!

Pumpkin Mac ‘n Cheese

Serves 6-8

Ingredients

* 1 box (16 oz.) macaroni, penne, shells, elbows or other small pasta

* 1 stick (8 Tbsp) unsalted butter plus more for the pan

* 1 large onion, chopped

* 4 Tbsp all-purpose flour

* 1 1/2 cup whole milk or half-and-half

* 1 1/2 cup unsweetened pumpkin puree (you can use any winter squash – just roast or steam the squash and then mash the flesh)

* 2 cups plus 1/2 cup shredded aged white cheddar cheese (you can also use some Gruyère cheese in place of part of the cheddar – it’s great in mac ‘n cheese)

* 2 Tbsp chopped fresh thyme

* 2 Tbsp chopped parsley

* 1 Tbsp dried summer savory (if you can find fresh, great, use it!)

* Dash nutmeg

* Sea salt and freshly ground black pepper to taste

* 1/2 cup dry bread crumbs (you can make your own or if you’re lazy like me, get some organic ones from Trader Joe’s)

Directions

1. Preheat the oven to 375 degrees F. Lightly butter a large baking dish.

2. Cook the pasta in salted boiling water according to package directions until al dente.

3. While the pasta is cooking, it’s time to make the roux. Melt the butter in a medium pot over medium-low heat. Add the onion and cook, stirring occasionally, for about 5 minutes, until the onions soften and become translucent. Turn the heat up to medium and cook, just until the butter begins to brown. Add the flour and whisk until you have a thick paste. Continue whisking the butter-onion-flour mixture for 1 minute.

4. Slowly whisk in the milk or half-and-half a little at a time, to form a thick sauce. Continue whisking as you add the pureed pumpkin or squash and two cups of the white cheddar. Add the chopped herbs and season with the nutmeg, salt and pepper to taste.

5. Drain the pasta and return it to its pot. Use a rubber spatula to scrape all of the sauce over the pasta and stir to coat the pasta evenly.

6. Scrape the sauced pasta into the prepared pan and top it with the bread crumbs and the reserved half cup of cheddar cheese.

7. Bake for 20-25 minutes or until the cheese is very bubbly and the breadcrumbs are lightly browned. Serve hot.

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Carmen S.

4:21PM PST on Dec 14, 2011

interesting recipe, thanks for sharing

send a green star

Regina P.

8:04AM PST on Dec 5, 2011

Totally different., thanks

Brenda T.

5:47AM PST on Dec 5, 2011

Thankyou.

Naomi M.

4:47PM PST on Dec 4, 2011

Sounds really good. Thanks!

scarlett g.

11:49AM PST on Dec 1, 2011

LOTTSA INGREDIENTS..........

janine k.

4:39AM PST on Nov 28, 2011

Switch the dairy products for soy and earth balance and it will be healthier and less calories for sure.
Sometimes less is more too.

Mac C.

1:10PM PST on Nov 27, 2011

sounds good, will need to do something different and not use butter. thank you.

MarilynBusy F.

10:45AM PST on Nov 27, 2011

I'm not a big fan of pumpkin, but I may try this.

Betty C.

10:04AM PST on Nov 27, 2011

Thanks

Melinda offline K.

8:34PM PST on Nov 26, 2011

would be possible to do without the butter making an infusion in the milk with onion, bayleaf and herbs and thicken with cornflour after straining and add cheese.