Pumpkin Mac & Cheese

One of the best things about pumpkin is how universal it is. While I enjoy it in baked goods and sweets (and I may enjoy it a little too much!), I also love to use pumpkin in savory dishes. Two of my favorite savory pumpkin dishes are pumpkin penne and pumpkin soup.

This pumpkin mac and cheese is full of pumpkin flavor and oh so creamy and cheesey. It was a great weekend lunch and a nice twist on the classic mac and cheese I usually make.

Enjoy!

Pumpkin Mac & Cheese
Recipe from Nila Rosa

2 cups pumpkin puree
1/2 cup milk
1/4 cup plus 2 Tbsp. grated parmesan
1 cup cheddar cheese
1/2 cup grated mozzarella cheese
1/4 tsp ground mustard
1/2 tsp. worchestire sauce
1/4 tsp ground red pepper (Optional: Just for a little kick)
Salt and pepper, to taste
10 oz. choice of small pasta
1/3 cup bread crumbs


Preheat oven to 350 degrees.

Boil pasta according to package directions to al dente. Mix breadcrumbs with 2 Tbsp. grated parmesan cheese. Add enough to water to keep it crumbly but able to clump together. (about 1 ½ tsp.)

Heat pumpkin puree in a medium saucepan over medium to high heat. Add milk and thoroughly combine.

Turn heat down to low. Add 1/4 cup parmesan cheese, 1/2 cup cheddar cheese, and the mozzarella cheese. Stir until melted into pumpkin mixture.

7Add mustard, worchestire sauce, red pepper(if using),and salt & pepper. Mix pumpkin sauce with drained pasta until thoroughly combined. Mix in rest of cheddar cheese. Adjust seasonings with salt and pepper.

Place pasta in baking dish and top with breadcrumb mixture. Bake for 10 minutes or until golden brown.