Wednesday, October 10, 2012

Pumpkin Macaroni and Cheese

Mess 'o goodness

Pumpkin Macaroni and Cheese
Adapted (slightly) from Gimme Some Oven

2 12-oz. cans Evaporated Milk
1 15-oz. can Pumpkin Puree
4 Eggs
2 1/2 t. Paprika
1 t. Salt
1 t. Ground Black Pepper
1/2 t. Cayenne
1 lb. dry Pasta (I used whole wheat Rotini)
16 oz. shredded Cheese of your choice (I used various cheddar cheeses)
1/2 C. Parmesan Cheese
1/2 cup Breadcrumbs (I used seasoned Panko because that is what I grabbed instead of regular Panko and, you know what?  It was good.)

Preheat oven to 400 degrees.

Using a french oven and salted water, cook the pasta until al dente. Drain the pasta, spray down the french oven with some non-stick spray, and then return the pasta back to the oven.

While the pasta is cooking, in a separate bowl, whisk together the evaporated milk, pumpkin puree, eggs, smoked paprika, salt, pepper and cayenne until combined. Once the pasta is back in the french oven, pour this evaporated milk mixture into the pot with the pasta and stir until combined. Continue cooking and stirring over medium-low heat for about 3 minutes, or until the sauce comes to a simmer and thickens.

Remove french oven from heat and stir in all your shredded cheese until melted and evenly-distributed. Sprinkle the parmesan and then the breadcrumbs over the top. 

Bake for 25-30 minutes, or until the cheese is bubbling and the breadcrumbs are toasted.  Enjoy!

This time two years ago: Cheese and Potato Tart

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