Pumpkin Mac n Cheese

As promised, here is a recipe to use up the pumpkin that is left over from the Pumpkin Cookies with Maple Glaze I shared with you last week. This recipe provides a unique, healthy, delicious twist to the traditional macaroni and cheese dish. Ssssshhh. The kids will never know what’s in it (mine didn’t), and they are even getting a dose of their vitamins from the pumpkin! If you made two batches of the cookies instead of one and no longer have leftover pumpkin puree, you can use another kind of squash puree! The original recipe from Jessica Seinfeld‘s cookbook, “Deceptively Delicious,” calls for butternut squash. It also calls for cream cheese which I switched out for cottage cheese to lower the calories and up the protein power. I’m a busy mom who needs food to energize me as long as my kids do!

Goodbye, boxed mixes! Hello, homemade gourmet! Eat up!

Pumpkin Macaroni and Cheese

Pumpkin Mac n Cheese

2 cups uncooked whole wheat elbow pasta
1 tablespoon olive oil
1 tablespoon all-purpose flour
1/2 cup pumpkin puree
1 1/2 cups grated cheddar cheese
1/2 cup cottage cheese
1/2 cup milk
1/2 teaspoon salt
Ground black pepper to taste

In a large pot, bring water to a boil and add the elbow pasta. While the pasta is cooking, heat the oil in a large skillet over low-medium flame. Add the flour and stir until flour starts to get pasty, 1 – 3 minutes. Add in the milk and stir until the flour is dissolved. Add the cottage cheese and heat through a little bit to dissolve some of the chunkiness of the cottage cheese. It won’t dissolve completely. Then add in the pumpkin puree and cheddar cheese and whisk until well combined. Sprinkle in the salt and some ground black pepper. Heat this mixture completely through until bubbly and hot. Meanwhile drain the pasta when it has cooked to al dente. Pour the cheese sauce over the cooked pasta and serve immediately.

Note: If you are used to a mac n cheese with a crumb topping, you can pour this entire meal into a baking dish, sprinkle the top with a mixture of melted butter and bread crumbs, and bake in the oven at 350 degrees for 10 -15 minutes, until the top is golden brown.

ingredients I had a very tiny bit of Parmesan cheese that I needed to use up so I threw that in also just for the heck of it.
Flour paste

flour paste

Milk and flour in skillet
milk and flour  You probably noticed that I am featuring two different pans here, so let me explain. I had a mom brain moment and forgot to snap a picture of the flour paste the first time around so when I made this dish a second time in a different skillet without having a mom brain moment, I remembered to bust out the camera. Moving on…
Cottage cheese and pumpkin added to skillet
cottage cheese and pumpkin As you can see, the cottage cheese does not dissolve completely.
Looking so creamy and yummy!

cheese sauce

Bring on the cheddar, baby!

cheddar cheese

Dive in!

Pumpkin Mac n Cheese

A spoonful of mac n cheese makes the medicine go down…Whoops! Wrong song!



About soupermomskitchen

My day begins and ends in the kitchen, and I believe all moms have a little (or a lot) of Super Woman in them.
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