Happy Halloween!


I hope every one has a safe and fun Halloween! My son is dressing up as a cobra and I am going to attempt to be Medusa (to carry on the snake theme… wish me luck!)

I have squash on the mind! Tonight I making a big pot of pumpkin mac and cheese and some roasted squash crostini for us to eat up before going out trick-or-treating.

Still looking for a dinner idea tonight? Check out my mac and cheese recipe, a classic from my kid comfort food class. 🙂

Pumpkin Mac and Cheese  

1 lb pasta, cooked according to directions

½ onion minced

2 garlic cloves, minced

3 tablespoons butter

⅓ cup flour

3 cups whole milk or cream

1 lb cheddar cheese, the sharper the better, shredded

1 cup canned pumpkin

  1. Make your roux by melting the butter in a pot or saucepan on medium-low heat. Add onion and garlic. Cook about 3 minutes until fragrant. Then add the flour and keep moving the mixture around as it thickens and browns slightly, being careful not to let it burn. Cook about one minute.
  2. Add in the milk and continue whisking until the whole thing starts to thicken and lumps start to disappear. Take the pot off the heat and use a wooden or plastic spoon to stir in the cheese.
  3. When the cheese and roux-milk mixture is combined so that the cheeses have started to blend and melt together, stir in the pumpkin purée. Taste and add salt and pepper as needed.
  4. Add in your pasta and mix it so you get the pumpkin cheese sauce in every nook, cranny, and crevice.


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