Day 3: Pumpkin Mac Attack

You know what you need to make Pumpkin Mac and Cheese? Macaroni. You know what I realized I didn't have as I was cracking a pumpkin cooking ale? I'm not going to even answer my own question. You are too smart for that rhetorical device, reader. Anyway, after running to the Walgreens for some tri-tone pasta (Which I like to think is healthier because some of the pasta is colored green. As if food coloring turns it into a vegetable), I began to mix up a lil' cheesy bit o' heaven. Technically, this recipe is not my own. And by technically, I mean I had absolutely nothing to do with it. It stole it from this person

See recipe below.

Let me warn you, this recipe does not double well. I now have a full canister of pumpkin cheese sauce in the refridgerator, waiting to be used in another amazing meal, or dumped on some one's head in a "You Can't Do That on Television" fashion. Also, my boyfriend suggested baking it for 10 minutes after you mix it. It helps the pasta stick together and makes it less soupy. I enjoy the concept behind this recipe but it needs A LOT more seasoning than it calls for. You see, pumpkin is a team player. It's not a {insert name of a stand-alone athlete} but more of a {insert name of a team player}. I would suggest upping the quantities of nutmeg and cayenne, topping it with pepper and bread crumbs, and adding a dash of Slap 'Yo Mamma (A New Orleans special cajun seasoning, this blog does not promote slapping anyone while enjoying your pumpkin.) I dare say, it's almost better than the blue box.

Photo by Jeff Sorge
Recipe by Healthy Food for Living

8 oz uncooked macaroni or other pasta, preferably whole wheat or whole wheat blend pasta
1 cup pumpkin puree
1 cup 1% low-fat milk
2 oz (about 4 Tbsp) 1/3-less-fat neufchatel cream cheese
1 cup freshly grated 50% reduced fat sharp cheddar cheese
1/2 cup freshly grated gruyere cheese (can sub in any good melting cheese, such as monterey jack)
1/8 tsp ground nutmeg
1/8 – 1/4 tsp ground cayenne pepper, or more depending on heat preference
Kosher salt and freshly ground black pepper, to taste
Directions:

Cook pasta according to package directions.
Meanwhile, whisk together and heat pumpkin puree and milk in a medium saucepan over medium heat until hot.
Reduce stove heat to low. Whisk in cheeses until fully melted.
Stir in nutmeg and cayenne. Season with salt and pepper.
Stir drained pasta into the pumpkin-cheese sauce and mix until thoroughly combined.
At this point, the mac & cheese might appear a bit soupy. If this is the case, let the mixture sit off of the heat for a few minutes. The cheese sauce will firm up as it slightly cools.
Serve with an extra dusting of nutmeg, if desired.