Have I mentioned that I have three kids, and a husband who loves comfort food?
Ok, I love comfort foods, too. And today was one of the first cool and rainy days we've had in a while! All afternoon I was staring at the new chunk of organic raw cheddar that was in the fridge and thinking about making baked macaroni and cheese. With a twist.
We do not eat cheese that often. Sometimes I buy a bit for the girls on taco night, then it ends up getting hard and cracked in the drawer of the fridge. But, man. There is something about baked mac & cheese, right?!
And all of us ate it and love.love.loved this recipe tonight. Next time I will separate this into two baking dishes and add either chopped kale or broccoli (or both!) to one. My kids are used to green stuff sneaking in, but sometimes they just don't wanna. This would also be amazing with sauteed garlicky greens served on the side, or a green salad. mmmmm.
Pumpkin Mac & Cheese
16 oz. package organic macaroni (or gluten-free macaroni)
8 Tbs. organic pastured butter
8 Tbs. organic flour (or almond flour)
2 cups organic grass-fed whole milk
15 oz. can organic pumpkin (or 2 cups of baked pumpkin or butternut squash scooped out of the skin!)
2 tsp. sea salt
1 tsp. garlic powder
¼ tsp. nutmeg
to taste fresh ground black pepper (I like lots)
4 cups organic raw cheddar cheese, shredded
1 cup almond meal
1tsp. sea salt
2 Tbs. butter
1 ½ tsp. cumin
1. Preheat oven to 400 degrees.
2. Cook and drain macaroni according to directions; set aside in a large mixing bowl.
3. In a large saucepan melt butter (while macaroni is boiling!).
4. Add flour mixed with salt and pepper, using a whisk to stir until well blended.
5. Pour milk in gradually; stirring constantly.
6. Add in pumpkin; stirring until fully incorporated.
7. Bring to boiling point and boil 2 minutes (stirring constantly).
8. Reduce heat and cook (stirring constantly) 10 minutes.
9. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts into a nice saucy consistency.
10. Remove from heat.
11. Pour cheese sauce over macaroni and mix well till coated.
12. Transfer macaroni to a large baking dish.
13. Sprinkle with almond crumbs (in a small bowl mix almond meal, butter, cumin, and salt. Mix well, then sprinkle).
14. Bake about 30 minutes until the top is golden brown, and edges are crispy!
Makes about 8 servings. My girls ate it up, and asked for it in their lunch tomorrow. Win!