Pumpkin Mac and Cheese

Well, I made it through midterm exams with my sanity intact, but craving comfort food in the worst way possible. I bought this pie pumpkin meaning to carve it, but haven't had the time and figured I might as well make dinner out of it.

While it's not necessarily everyone's idea of comfort food, I had this at a fund raising event a couple years ago and never stopped thinking about it. There's something about pumpkin pie spice that makes me feel comforted and I think the spice blend does really well in savory dishes.

I also like to fool myself into believing that it's healthier since there's pumpkin in it.

I searched for the recipe all over the interwebs, and even called the hotel to ask if they'd give it up. 

They didn't. 

But... I made it better at home.

It's as easy as splitting open and roasting a pumpkin

Making a simple mornay - I was going to take a picture but my hands were full.

Cooking down some mushrooms, onions, and garlic

Boiling up some pasta - I like this kind because i think it holds the sauce really well

and baking the whole thing

The best thing is, you can customize this recipe really easily. Keep the pumpkin, ditch the pumpkin, swap it for butternut squash, swap out the cheeses for your favorites, use dijon mustard, change up the pasta, add some roasted cauliflower... 

Pumpkin Mac and Cheese

1 pie pumpkin, roasted and mashed

1 lb fusili, rotini, or any kind of pasta

3 cups shredded sharp cheddar

1 cup shaved parmesan 

1 tablespoon yellow mustard

2 cups milk

1/2 cup flour

1 stick of butter

1 1/2 cups breadcrumbs (just toast some bread and crumble it with your hands)

1 heaping teaspoon pumpkin pie spice

1/2 lb. mushrooms, sliced

1 large yellow onion, sliced

3 cloves garlic, smashed

salt + pepper

Slice the pumpkin in half, scoop out the seeds and guts, and roast, cut side down, until soft. It usually takes around 30-45 minutes @ 400 degrees. 

While the pumpkin is roasting, cook the pasta until al dente. 

Also while the pumpkin is roasting, cook the mushrooms, onions, and garlic over medium low heat for about 20 minutes. The onions will start to caramelize, and the mushrooms will shrink up.

Once the pumpkin is done roasting, and it's cool enough to handle, scoop out the meat and mash in a bowl with some salt and a bit of butter.

Now you can make your mornay sauce. Heat the butter over medium low heat until it's completely melted and bubbling slightly. Dump in the flour all at once, and whisk quickly until it's all incorporated. Try not to let the mixture turn brown. 

Quickly whisk in the cold milk and bring the whole thing to a low simmer. Gradually whisk in the cheese, one handful at a time. Once all the cheese is incorporated, add in the smashed pumpkin. Remove the whole thing from the heat and season with pepper, pumpkin pie spice, and mustard. 

Now you're ready to bake and assemble. Mix the pasta, cheese sauce, and onion mushroom mixture together in the pot you used to cook the pasta. Pour it into a rectangular baking dish and top with the breadcrumbs. 

Bake at 375 for 20 minutes covered with foil and remove the foil for the last 10 minutes of baking.