Tuesday, October 16, 2012

Pumpkin Mac and Cheese

This was even easier to make than my Butternut Squash Mac and Cheese, and you could totally make it a 1 pot meal. 


1 pot Pumpkin mac and cheese


1 Pot Pumpkin Mac and Cheese: only 4 ingredients!

                        4 ingredient, 1 pot pumpkin mac and cheese


Pour 2 1/2 cups milk into a pot with 2 cups pasta (I used shells).


cooking pasta in the milk for easy macaroni and cheese


Bring to a boil, and simmer 15 minutes, or until pasta is cooked.

Turn off heat, add 1/2 can pumpkin puree and 2 cups shredded cheese.

4 ingredient, 1 pot pumpkin mac and cheese


Stir and eat!

Honestly, how ridiculously easy is that? I think I'm going to use the cook the pasta in the milk strategy for all future mac and cheese varieties:)

I wasn't eating mine right away, so I put it in a casserole dish, popped it into the fridge, then just warmed it up in the oven before we ate it.



4 ingredient, 1 pot pumpkin mac and cheese



This is a part of my 31 Days of Free Fun series, click on the image below to get to the entire list of free activities!




Jessica


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13 comments:

Rachel Joyce said...

Jessica, how strong is the pumpkin taste? Would a picky preschooler pick up on it? Just curious--I think I'm going to try this one!

Kelly said...

Ooh I actually have everything on hand to make this! We'll have to try it!

Karah @ thespacebetweenblog said...

Yum, yum, yum!!!

Candice Moretti said...

Yum yum yum! I just love pumpkin! You have to link this up for Tasty Tuesday! :)

Ashley@AttemptsAtDomestication said...

OMG! YUM! Definitely going to have to try this!

Cassie @ Primitive & Proper said...

yummy!!! this looks SO good! i am the only pumpkin eater in my family though. (

Kirby Dunton Carespodi said...

eeeeeee! *squealing*

Judy said...

This looks unbelievably amazing as well. I am pinning this one too. I am also your latest follower. Great blog.

Babs said...

Now this sounds REALLY interesting. I have to try it. I'm passing it along to my DIL to try on her little ones. One is a really pick eater. Thanks for sharing the recipe.
Babs

mwimp said...

i'm so trying this for the next time i make mac-n-cheese!

Megan Liz said...

Does it matter which type of milk you use (soy, almond, etc)? Also which kind of cheese do you recommend? I made it with soymilk, and a low fat cheddar shredded cheese, and it just turn out too hot. I think it may have been that the noodles didn't cook all the way in the soy, and the cheese melted stringy like. Also maybe I used too much pumpkin, is that possible?

stillsbyhill said...

I have had this pinned for a few days and made it tonight. I was SO excited because I am the BIGGEST mac and cheese lover and pumpkin too!
I was a little disappointed. Not sure what is missing from it.... salt maybe? I dunno... just seemed very bland. thought my 3 year old LOVED it lol. Also I think it needs more milk. I used your exact same trader joes pasta and it wasn't enough to cook it all the way.
I will try again with more milk and seasonings :) I am destined to make this work!! :) :)

megan {homemade ginger} said...

umm...yum!!! Pumpkin and Mac and cheese!?! You are a genius!

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