Pumpkin Macaroni and Cheese

 

Why no that’s not Velveeta. It’s pumpkin macaroni and cheese. But go ahead and let the kids think that if you need to. I do tell mine, just after they’ve inhaled their first portion and ask for seconds. I’m a big fan of all things pumpkin and think they should be too. Next to boots, Italian Hot Chocolate and scarves it’s my favorite part of fall.

This pumpkin mac n cheese starts off with Barilla Plus which is made from healthy ingredients like flaxseed, legumes and spelt. Plus pasta is a healthy balance of nutrients plus taste. If you’re looking for a healthier pasta choice this is for you.

If you’re looking for a twist on the classic mac n cheese give this creamy pumpkin version a try. Sometimes when I’m feeling crazy I throw in a little crispy pancetta. I’m always feeling a little crazy I just didn’t happen to have pancetta in the fridge this day.

Want more pasta? Of course you do! We’re keeping this virtual Barilla Bash going so be sure to check out these incredible :


Because we know you love all things Barilla. Did you know that Barilla has revamped their packaging and expanded their Blue Box family to include 2 new lines of Better for You products – Veggie & White Fiber?  These new products will feature the new Blue packaging, along with their Whole Grain and Classic Blue Box pastas. I can’t wait to try them. PLUS pasta will still be found in its familiar yellow packaging.

To celebrate, Barilla has launched a new  app for iPhone and Droid, “Capture the Pasta,” that offers some incredible prizes. The game is a virtual scavenger hunt that encourages users to “capture” the virtual pasta shapes near their location and share with friends for a chance to win one of 1,000 instant prizes, an Italian-inspired trip in the US or the Grand Prize of a trip to Italy!

Did someone say Italy? I’m off to download myself because if I lose Scramble with Friends one more time I might cry.

Baci!

Disclaimer: This post is sponsored by Barilla. Opinions are my own. Always have been. Always will be. Socialize with Barilla on FACEBOOK & TWITTER

 

Pumpkin Macaroni and Cheese

Pumpkin Macaroni and Cheese

What You Will Need:

  • 1 pound Barilla plus penne pasta
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 1/4 cups milk
  • salt/pepper
  • 1/8 teaspoon nutmeg
  • 1/2 grated Pecorino cheese
  • 1/4 cup pumpkin puree
  • 2 egg yolks

What To Do:

  1. Preheat oven to 350°F. Spray 12x8" baking dish with cooking spray.
  2. Heat large stockpot of generously salted water to boiling. When water comes to a boil, add pasta. Cook until just shy of al dente. Drain; set aside.
  3. To make sauce, in 2-quart heavy saucepan, melt butter over medium heat. Add flour. Using whisk, stir until blended. Add milk; cook and stir until mixture comes to a boil. Stir in nutmeg and season with salt.
  4. Reduce heat to low continue cooking until mixture thickens enough to coat back of wooden spoon. Check seasoning adjust if necessary.
  5. Stir cheese, pumpkin and egg yolks into sauce until combined. Add cooked pasta. Stir to combine. Pour mixture into dish.
  6. Bake approximately 15 to 20 minutes or until top is golden brown.
http://www.bellalimento.com/2012/11/02/pumpkin-macaroni-and-cheese/

29 Comments

  1. 1

    LOVE how crispy this looks on the top. Yum!

  2. 2

    Oh Mama!! That looks crazy good!

  3. 3

    such a gorgeous color! i’ll take some of this on 11/30, please :)

  4. 4

    what a great idea to incorporate something special for Fall season in the pasta. Love the color of your dish.

  5. 5

    Such a pretty pasta, I love pumpkin in my pasta, and so does the whole family!

  6. 6

    I am a huge mac and cheese fanatic so I know how much I would love this!

  7. 7

    This dish sounds so interesting to me. I bet my family would love it!

  8. 8

    Wow…look at that color! It’s on my list.

  9. 9

    Geeeeeeeeeeet thatinmyfacerightnow.

  10. 10

    Gorgeous color from the pumpkin. Yes, please.

  11. 11

    I love using pumpkin for pasta sauce, it’s so creamy!

  12. 12

    I love pumpkin and this is a great way to use it other than a dessert. Must try this very soon, Thank you !!

  13. 13

    Mmm this sounds lovely!

  14. 14

    Paula, I made your Italian Hot Chocolate when you first posted it and it was DIVINE… yup, it’s definitely time to make more. (The pictures in the link are so pretty, too!) Your take on macaroni & cheese sounds delicious as well, especially with Pecorino cheese — and pumpkin! Sigh… Thanks for a heartwarming post.

  15. 15

    What a great idea! I would inhale this deliciousness.

  16. 16

    I MUST try this! It looks so scrumptious, Paula!

  17. 17

    We have a vegan version of this that we just love! You’re inspiring me to add it to the menu this week. Yumm!

  18. 18

    Love pumpkin ravioli, so I imagine I’d love this too!

  19. 19

    Why have I not had a bowl of this yet this fall-wish you were my neighbor-che buonnnaaa!xo

  20. 20

    Oooh it’s beautiful, Paula!! Genius!

  21. 21

    OH. MY. WORD. How do I get a delivery of this dish for lunch today? Stunning!

  22. 22

    Is there anything pumpkin isn’t good on?…I think not:) This looks scrumptious Paula!

  23. 23

    I love all things pumpkin, especially savory pumpkin dishes!

  24. 24

    This looks amazing! What a perfect fall, cool weather meal :) yum!

  25. 25

    I’m not joking at all but I JUST bought those exact same little le crueset dishes at home goods the other day AND two nights ago I made pumpkin mac and cheese. I was almost bare bones groceries and I was trying to think of what to make my kids for dinner and I had some leftover pumpkin puree from a waffle recipe and some creamy goat cheese so I made a pan of it with panko on top. I didn’t make it with eggs – I will have to try yours with penne – I prefer that over macaroni noodles.

  26. 26
  27. 27
    Nicle /

    Hey it says 1/2 pecorino, I’m going to assume that you mean 1/2 cup right?
    Also, any ideas on what can be substituted for the pecorino?

  28. 28

    This macaroni and cheese was delicious and both my kids (ages 1 & 3) absolutely loved it! I shared this recipe on a recent meal plan on my blog, thank you!

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