Monday, October 15, 2012

Pumpkin Mac-n-Cheese

This weekend, I made a TON of food instead of going to a second derby practice. This is one of the things I made. My original plan was to make this recipe from How Sweet Eats with butternut squash, but I had some pumpkin puree in the freezer to use up. And I had other cheeses on hand, so of course I used those. Obviously, this concept is versatile!

Pumpkin Mac-n-Cheese Skillet
Adapted from How Sweet Eats
Serves 4-6

1 box wheat pasta
2 cups pumpkin puree
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
1.5 cups Italian cheese blend
2 tbsp unsalted browned butter
1 tsp rosemary

1. Preheat oven to 375 degrees. Cook pasta according to directions and drain.
2. While pasta is cooking, heat a large oven-safe skillet over medium-low heat. Brown butter. Add pumpkin, salt, pepper, nutmeg and cheese, stirring until melted and smooth.
3. Fold pasta into the sauce, taking a few minutes to fully toss until all coated. Top with remaining cheese and rosemary. Bake for 15 minutes.

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