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
- 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.
- 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.
- 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.
- Add in your pasta and mix it so you get the pumpkin cheese sauce in every nook, cranny, and crevice.