After Halloween, it was officially time for Miss Ava to eat more vegetables!! She is pretty good….when she’s in a good mood. But sometimes it’s just too easy to sneak in the veggies. This pumpkin macaroni and cheese is a perfect dish for a toddler. I have another version of this recipe using butternut squash and it’s great, too. BUT pumpkin is just so perfect this time of the year.
Recently my Mom came up to visit and we had an appointment an hour away. I knew we would get home late that night, so I actually made this recipe as below except I waited to bake it until that night. Actually, Chadman popped it in the oven when he got home from work, and we all had a hot dinner ready and waiting for us! It was perfect!
Pumpkin Mac and Cheese
- 1 pound Pasta
- 15 oz Pumpkin Puree (canned or Fresh)
- 1 3/4 cup Milk
- 1 cup Swiss Cheese, grated
- 1/2 cup Parmesan Cheese, grated
- Fresh Grated Nutmeg to taste
- Salt and Pepper to taste
Preheat the oven to 400 degrees. Cook the pasta according to package directions, drain and set aside. Meanwhile, in a large bowl whisk the pumpkin puree with the milk until smooth. Add the Swiss cheese, nutmeg, salt and pepper. Add the pasta and stir to combine. Pour into a large baking dish and sprinkle the top with the Parmesan cheese. Bake for 15-20 minutes. The cheese should form a delicious, crispy, golden crust.
Combine the pumpkin and milk.
Fresh grated nutmeg makes all the difference. Use a microplane to finely grate some fresh nutmeg. I never measure this. I just decide it’s ready based on the smell.
Stir in the seasonings and cheese.
Add the pasta and stir to combine.
Transfer to a baking dish and top with the Parmesan cheese.
Tada! Delicious Pumpkin Macaroni and Cheese!