An oldie but a goodie! Perfect for dinner this fall.

Who doesn’t love macaroni and cheese, especially when it’s home-made? I’ve tried many mac and cheese recipes in the past and have found a few that are amazing; however, they do take some time to prepare and bake. That’s why this easy pumpkin mac and cheese is my new favorite recipe! Not only does it have healthy nutrients from the pumpkin, but it’s so quick and easy to make. Plus, the pumpkin puree adds a rich creaminess to the dish so you don’t have to use that much cheese, which means less calories!

I was inspired to make this dish one night while watching Rachael Ray make a mac and cheese using butternut squash. My mouth was literally watering while watching the show. Needless to say, I wanted to make mac and cheese for dinner, but I didn’t have any butternut squash. The only thing I did have was canned pumpkin puree. So, I decided to wing it and make the dish using pumpkin puree and a few other substitute ingredients. I also kicked up the spiciness of the dish by adding red pepper flakes. The result? An awesome pumpkin mac and cheese! 

Recipe
Yield: 2 to 4 servings

INGREDIENTS:
1/2 lb. elbows chifferi (or any short pasta with lines)
1 tbsp. extra virgin olive oil
2 large shallots, finely chopped
2 cloves garlic, minced or finely chopped
1 tsp. dried thyme
3 tbsp. butter, divided
1 1/2 tbsp. all-purpose flour
1/2 cup low sodium chicken stock
3/4 cup milk
kosher salt and freshly ground black pepper
tiny pinch of nutmeg
red pepper flakes (optional)
1 cup pumpkin puree
1 cup grated Parmesan cheese
1/2 tsp. sweet paprika
1/4 cup panko bread crumbs

DIRECTIONS:
1. Add pasta to a large pot of boiling salted water. Follow package instructions and cook until al dente.
2. Meanwhile, heat oil in a pot over medium heat. Saute the shallots and garlic until soft, about 6 minutes, then stir in the thyme.
3. Move the shallots and garlic to the side of the pan. Melt 1 1/2 tablespoons butter in the pan then add the flour. Whisk the butter and flour together for one minute. Then whisk in the stock, milk, 1/2 teaspoon salt, pepper, nutmeg and red pepper flakes. (I used 3/4 teaspoon red pepper flakes because I like spicy food. You can use a pinch or omit completely to keep it on the milder side.) Continue to whisk and cook until sauce is thickened, about 5 minutes.
4. Stir in the pumpkin and reduce heat to medium low. When sauce comes to a bubble stir in the cheese. Combine the pasta and sauce. Transfer to a casserole dish and sprinkle with paprika.
5. Turn your oven broiler on high. Melt the remaining 1 1/2 tablespoons butter in the microwave for about 30 to 40 seconds and combine with the panko bread crumbs. Top the mac and cheese with the bread crumb mixture and place onto the middle rack of your oven. Brown the mac and cheese for about 3 to 4 minutes.