I learned a very valuable lesson late last August, that I will forever carry with me. After a few particular hardships I endured while trying to find canned pumpkin at the end of summer (when I get bitten by the every-recipe-must-include-pumpkin bug), I realized that once November hits I need to stock up for the following year. Canned pumpkin has a long shelf life, so I now have a cabinet dedicated to pumpkin. No more weird looks from super market employees or awkward showdowns with the elderly for me! This came in especially handy earlier this week when I got a crazy craving for pumpkin mac and cheese. I call it a crazy craving because I’ve never actually had pumpkin mac and cheese before. Anyway, after some very minimal research and additions/changes, this is what I threw together. Don’t be intimidated, the sauce cooks up even faster than the pasta. In fact, I almost overcooked the pasta while staring into the pumpkin sauce’s slow, bubbling, lava-like movement. Quite hypnotizing after a long day!
Pumpkin Mac and Cheese
- 2 cups pasta of your choice (preferably rotini or shells)
- 1 tbsp EVOO
- 3/4 cup skim milk
- 1 tbsp whole wheat pastry flour
- 1 cup pumpkin puree
- 1 cup shredded sharp cheddar (I used low-fat)
- 1/4 cup grated parmesan
- 2-3 tbsp goat cheese (or other soft cheese)
- fresh ground pepper, to taste
Perfection. The next time you want pumpkin, give it a try – even if you’re short on time! I’ve already had it twice this week. Long live canned pumpkin!