Sep 17 2017 - 3:10pm

Pumpkin Macaroni and Cheese

From Anna Monette Roberts, POPSUGAR Food

Pumpkin Macaroni and Cheese


  1. Salt
    1 (8-ounce) box elbow macaroni
    2 tablespoons salted butter, plus 1 tablespoon melted butter for greasing the tins
    2 tablespoons pumpkin puree
    3/4 cup heavy whipping cream (or milk)
    2 1/4 ounces smoked gouda cheese, casing removed and shredded (about 1 1/2 loosely packed cups)
    5 ounces Velveeta cheese, roughly cut into cubes
    1/2 loosely packed cup of shredded parmesan cheese
    1 heaping cup roasted butternut squash [1] or pumpkin (using the same method), cooled and cut into small dice, optional
    Garlicky breadcrumbs [2], for garnishing, optional
    Parsley, for garnishing, optional
    Pepper, to taste


  1. In a large pot of boiling salted water, cook the macaroni until al dente, then drain.
  2. Meanwhile, in a large saucepan, melt butter over medium heat. Whisk in pumpkin puree and cook for 2 minutes. Whisk in heavy cream and cook, whisking constantly, until scalding (small bubbles form on the outer rim of the pan) and thickened, about 5 minutes. Whisk in smoked gouda, Velveeta, and parmesan until melted. Turn off heat and stir in cooked macaroni and roasted pumpkin (or butternut squash), optional. Salt and pepper to taste.
  3. Divide into bowls and garnish with garlicky breadcrumbs and parsley, optional.

Source URL