It’s official, not even debatable, and I am willing to accept it. I have gone pumpkin crazy. I think once I open a can of pumpkin puree I feel the need to use it before it goes bad…and well…it just spirals out of control.
For dinner, I was inspired to make a Pumpkin Mac N Cheese. Seriously. Think of a light cheese topping with a twang of pumpkin and that’s what I made 🙂 Not nearly as bad for you as a typical Mac N Cheese either!
|8-10 Ounces Elbow Pasta||1/2 Cup Pumpkin Puree|
|1/2 Cup Low Sodium Chicken Broth||1/4 Cup Non Fat Milk|
|1 Teaspoon Butter||1/4 Teaspoon Onion Powder|
|Dash of Salt and Pepper||1/4 Teaspoon Nutmeg|
|Pinch of Cinnamon||1/4 Teaspoon Pumpkin Pie Spice|
|Pinch of Ground Ginger||1/4 Cup Cheddar Cheese|
|Top with Parmesan Cheese|
1. Boil some water and cook the elbow macaroni according to the box directions. While the pasta is cooking, heat up the pumpkin puree, chicken broth, milk, butter, onion powder, nutmeg, salt and pepper, cinnamon, pumpkin pie spice, ground ginger and cheddar cheese in a small sauce pan.
2. Once the pasta is cooked and the sauce is heated throughout, drain the pasta and mix in the pumpkin sauce.
This will make a solid 3 servings, if not 4. I topped mine off with some grated parmesan cheese and sprinkled some cinnamon on top. The parmesan cheese really added some texture to it. It was delicious! I would definitely make this one again.
And juuuusst in case that wasn’t enough pumpkin for the week, I ended my meal with some pumpkin pie ice cream. I wish I was kidding.
After finishing that meal, I kind of wish today wasn’t my rest day for workouts. OH WELLLLL.
I told you I went pumpkin nuts. And guess what…I have a half a can that’s open and ready to be used.
Tonight, I’ve got some costume shopping to do for tomorrow and I feel some tea calling my name. I feel a bit of a cold coming on and I really need to nip that in the butt.
What’s your favorite pumpkin flavored dish?? Is it a dessert?? Dinner meal?? Or side dish??