|Blue Pumpkin, yum!|
1 1/2 cup macaroni
1 medium onion, diced
1-2 cloves garlic, minced
2 honeycrisp apples (or another sweet apple), cored and diced
1 tsp nutmeg
1 tsp cloves
1 tbs cinnamon
3 cups roasted pumpkin, mashed (I used the leftover half of the Blue Pumpkin)
1 cup Jarlsburg cheese (or any swiss), grated
1/3 cup bread crumbs
a dash of heavy whipping cream (or yogurt)
oil for the pan
salt & pepper to taste
Set water with a pinch of salt to boil for the macaroni. Meanwhile, heat oil in a saucepan over medium heat. When hot, throw in the onions for about 7 minutes, or until translucent. Add garlic and cook one minute more. Then add apples and 1/2 the spices. Cook about 3 minutes, then add pumpkin, with more salt and pepper and remaining spices. Stir to combine. Then add cooked macaroni, cheese, bread crumbs, and heavy whipping cream. Reserve some cheese and bread crumbs for topping.
Preheat oven to 350 degrees.
Scoop into a greased pan and sprinkle with remaining cheese and bread crumbs. Cook about 12 minutes or until cheese on top is melted and the edges are browned. And your done!
|Pumpkin Apple Mac 'n' Cheese: Done!|
It turned out a little more like a casserole than like mac 'n' cheese, but you could always use less pumpkin and more macaroni, if that's how you like it. Enjoy!