As I've mentioned previously, I cook pumpkins down from scratch in big batches every year, and as such I'm always looking for new ways to cook it. This isn't the kind of recipe I would ever try if "pumpkin" hadn't been in the title - with that said, it's not bad and much healthier than your average mac and cheese. Just make sure you're using good cheese, because a little bit of cheese has to go a long way here.
- 2 cups pumpkin puree
- ½ cup milk
- ¼ cup plus 2 Tbsp. grated Parmesan
- 1 cup sharp cheddar cheese
- ½ cup grated (I just used 1 1/2 cups of sharp cheddar)
- ¼ tsp ground mustard
- ½ tsp. Worcestershire sauce
- ¼ tsp ground red pepper
- Salt and pepper
- 10 oz. small pasta
saucepan over medium to high heat. Add milk and thoroughly combine. Turn heat down to low. Add ¼ cup parmesan cheese, ½ cup cheddar cheese, and the mozzarella cheese. Stir until melted into pumpkin mixture. Add mustard, worchestire sauce, red pepper, and salt & pepper. Mix pumpkin sauce with drained pasta until thoroughly combined. Mix in rest of cheddar cheese.
Sprinkle extra cheese (if you have any) on top and bake in a 9x9 baking dish at 350 for ten minutes. Allow to cool for 3-5 minutes before serving.