Friday, October 15, 2010

Meatless Fridays

Thought I'd post something nice and befitting of the fall season. This warm, cheesy, gooey concoction gets it's richness from either canned pumpkin or fresh. And it's so easy to make a double batch and freeze half for a quick lunch or supper for another night. Your family will love this one! This week's Meatless Friday meal is:

Pumpkin Mac & Cheese

2 cups pumpkin puree
1/2 cup milk
1/2 cup, plus 2 Tbsp. grated Parmesan
1 1/2 tsp. butter, melted
1 cup cheddar cheese
1/2 c. grated mozzarella cheese
1/2 tsp. ground mustard
1/2 tsp. ground nutmeg
1 tsp. Worcestershire sauce
1 tsp. crushed red pepper (optional)
salt and pepper, to taste
10 oz. your favorite small pasta
1/3 c. bread crumbs (I used Panko instead)

Preheat oven to 350 degrees. Boil pasta according to package directions until al dente. Heat pumpkin puree in medium saucepan over medium to high heat. Add milk and thoroughly combine. Reduce heat to low. Add 1/2 cup Parmesan cheese, 1/2 cup cheddar cheese, and the mozzarella cheese. Stir until melted into pumpkin mixture. Add mustard, nutmeg, Worcestershire sauce, red pepper (if using), salt, and pepper.
Mix pumpkin sauce with drained pasta until thoroughly combined. Mix in rest of cheddar cheese. Place pasta mixture in 9×9-inch casserole dish, or separate into ramekins for individual servings. Mix breadcrumbs with 2 Tbsp. grated Parmesan cheese. Add melted butter and mix well. Sprinkle breadcrumb mixture on top of pasta and place in oven. Bake for 10 minutes or until breadcrumbs are golden brown.


Gopher Mommy said...

Yum! I am going to have to make this. When I was preggo with x I would mix annies Mac and cheese with butternut squash cubes.

Jami said...

Yum- REAL mac and cheese! Thanks for sharing this seasonal recipe at the Garden Party!

An Oregon Cottage