Saturday, December 18, 2010

R.I.P. Purple Pumpkin, HELLO Pumpkin Mac n' Cheese

So we've had this ridged purple pumpkin living with us since October. Today was the day that I transformed our dear purple pumpkin into some precious puree.



This dear purple pumpkin made a TON of puree.

The 1/2 cup of puree that I used tonight in my pumpkin mac n' cheese barely made a dent in the sea of puree that is left.

But the mac n' cheese sure was thick, creamy, and...bright orange!

Pumpkin Mac n' Cheese


What you'll need . . .
  • 1-1/2 cups elbow macaroni
  • 1 tablespoon olive oil
  • 1 tablespoon flour (any kind will work, I used all-purpose)
  • 1/2 cup skim milk
  • 1/2 cup pumpkin puree (unsweetened)
  • 1-1/2 cups shredded cheddar cheese
  • 1/4 cup pureed garbanzo beans (or hummus, or cream cheese...I used cream cheese)
  • 1/8 teaspoon paprika
  • 1/8 teaspoon pepper
  • OPTIONAL: flaky sea salt, breadcrumbs, fried sage/rosemary
Method . . .
  1. Cook the pasta to the package directions.
  2. While you wait for it to finish: Spray the inside of a large sauce-pot with the cooking spray. Pour the olive oil into a large sauce-pot and cook over medium heat. Then stir in the flour and keep stirring until the mixture is thick -- but not browned. (About 1 minute)
  3. Add the milk and stir constantly for about 3 minutes or so. Until thick.
  4. Add the pumpkin puree, cheese, and pureed garbanzo beans (or hummus, or cream cheese)(to puree the garbanzos, just rise a can of beans, put in a food processor with a couple tablespoons water, pulse until smooth -- like hummus), paprika, and pepper. Stir until everything is melted. Add more seasonings to taste.
  5. When you pasta is done, just drain and add to the cheese mixture. Stir for a minute or two, then turn off the heat and serve.
  6. Adding some flaky sea salt, breadcrumbs and/or fried sage or rosemary gives this dish a leg up.

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