Easy macaroni and cheese made from scratch. And there's a sneaky ingredient which makes it so much creamier but you'd never know! any guesses??? It's pumpkin puree. Yes macaroni and cheese with pumpkin. Try this creamy cheesy goodness.
Macaroni and Cheese
900g macaroni, dry uncooked *
Cook pasta according to package directions, until barely el dente. Avoid over cooking, the pasta will continue cooking while baking. Strain from water and set aside while making the cheese gravy.
1/2 cup butter
1 tsp. pepper
1 tsp. chili powder
1/2 tsp. garlic powder
In a medium saucepan melt butter and brown. Add pepper, chili powder and garlic and fry for 20 seconds to enhance the flavors. Quickly add the milk to prevent the butter from burning.
3/4 cup milk
1 1/4 cup cream
1 tsp. salt
1 cup pumpkin puree
1 tbsp. cornstarch
Combine cornstarch with 2 tbsp. milk to make a thin slurry. Whisk into the heating milk. Stir until it comes to a simmer. remove from heat and immediately stir in the cheese. The cheese doesn't need to fully melt.
1 cup mozzarella cheese, shredded *
1 1/2 cup cheddar cheese, shredded
In a deep baking dish (3 qt) combine pasta and the cheese sauce. Top with an additional
1/2 cup cheddar cheese, shredded
Cover and bake at 350F for 40 minutes.
My favorite way to serve this is with grilled, baked or fried chicken & steamed broccoli.
Notes
900g dry pasta is about 1 pound or about 4 cups
Mozzarella cheese can be cubed. After baking you'll have melty chunks of cheese pulls in the macaroni. Great variety for cheese lovers.
Place a sheet of parchment paper on the pasta prior to covering with aluminum foil to prevent cheese from sticking to the cover.
Can be frozen prior to baking. Defrost and bake according to directions.
