Happy Halloween!
In honor of the pumpkin carving holiday, I created a batch of “mac n’ cheese” for a friend’s work potluck today. While the pasta isn’t technically macaroni, I love the spooky spiral shape – it’s even better than plain old mac. And, the addition of pumpkin makes this salty, creamy delight even better! Enjoy: Pumpkin Mac N’ Cheese (or creamy, cheesy, pumpkin pasta).
Pumpkin Mac N’ Cheese
(This definitely makes enough for a CROWD)
2 lbs. spiraled pasta (or dry macaroni)
sea salt
8 Tbs. butter
4 cups grated parmesan cheese
4 cups grated Italian cheese blend (Asiago, Mozzarella, Provolone, etc.)
1 cup canned pumpkin
1 cup cream
sea salt and pepper
1/2 tsp. ground nutmeg
Bring a giant pot of water to a boil. Season with salt.
Add the dry pasta to the boiling water and bring to a rolling boil once again, for 3-5 minutes.
Drain and set aside.
Melt the butter in the giant pot. Stir in the remaining ingredients and continue stirring, so as not to burn, and create a creamy pumpkin amalgamation.
Once the sauce is smooth, stir in the cooked pasta and continue to cook at very low heat until most of the sauce is absorbed.
Top with additional grated nutmeg, if desired.
Enjoy for your spooky pre-trick-or-treat dinner!
