Wednesday, May 15, 2013
Pumpkin Spinach Mac and Cheese
16 ounces noodles (any kind you like: whole wheat, rice pasta, shells, penne, macaroni, cavatappi...)
2 cups pumpkin (15 ounce can)
1/2 tsp nutmeg
1 tsp black pepper
1 1/2 tsp salt (more or less depending on your preference)
1 tbsp minced garlic (about 1 garlic clove)
3 1/2 cups milk (I used a combination of heavy cream and non fat milk, about half of each)
3 1/2 cups shredded cheese (I used a colby/jack mix)
4 handfuls baby spinach, roughly chopped
Topping
2 tbsp butter
3/4 breadcrumbs
Directions
Preheat the oven to 375 degrees F.
*If your going to be freezing it or giving it away, skip this step. You won't be baking it yet.
Cook pasta according to the directions on the package. Rinse and drain well.
Meanwhile, heat the milk (or combination of milk, heavy cream or half and half) in a small saucepan, but don't boil it. Add the mashed pumpkin, cook over low heat for 2 minutes, stirring with a whisk. Heat until it starts to thicken a bit, about 5 minutes. Remove the pot form the heat, add the cheese, salt, pepper, and nutmeg. Add the cooked macaroni and and spinach and stir well. Pour into a 3-quart baking dish or 2 8x8 inch baking dishes.
Melt the 2 tbsp of butter and combine with the bread crumbs; sprinkle on the top.
*Stop here if you're freezing or giving it away. Proceed if you're making it for your meal.
Bake for 30 to 35 minutes, or until the sauce is bubbly and the top is browned.
Freezer instructions:
Prepare up until your sprinkle the top with breadcrumbs. Cover with a lid, or tin foil and freeze. To bake, cover the baking dish with tin foil and bake the frozen macaroni and cheese at 375 degrees for 45 min - 1 hour. Remove the tin foil the last 20 minutes of baking to brown the top bread crumbs.
2 cups pumpkin (15 ounce can)
1/2 tsp nutmeg
1 tsp black pepper
1 1/2 tsp salt (more or less depending on your preference)
1 tbsp minced garlic (about 1 garlic clove)
3 1/2 cups milk (I used a combination of heavy cream and non fat milk, about half of each)
3 1/2 cups shredded cheese (I used a colby/jack mix)
4 handfuls baby spinach, roughly chopped
Topping
2 tbsp butter
3/4 breadcrumbs
Directions
Preheat the oven to 375 degrees F.
*If your going to be freezing it or giving it away, skip this step. You won't be baking it yet.
Cook pasta according to the directions on the package. Rinse and drain well.
Meanwhile, heat the milk (or combination of milk, heavy cream or half and half) in a small saucepan, but don't boil it. Add the mashed pumpkin, cook over low heat for 2 minutes, stirring with a whisk. Heat until it starts to thicken a bit, about 5 minutes. Remove the pot form the heat, add the cheese, salt, pepper, and nutmeg. Add the cooked macaroni and and spinach and stir well. Pour into a 3-quart baking dish or 2 8x8 inch baking dishes.
Melt the 2 tbsp of butter and combine with the bread crumbs; sprinkle on the top.
*Stop here if you're freezing or giving it away. Proceed if you're making it for your meal.
Bake for 30 to 35 minutes, or until the sauce is bubbly and the top is browned.
Freezer instructions:
Prepare up until your sprinkle the top with breadcrumbs. Cover with a lid, or tin foil and freeze. To bake, cover the baking dish with tin foil and bake the frozen macaroni and cheese at 375 degrees for 45 min - 1 hour. Remove the tin foil the last 20 minutes of baking to brown the top bread crumbs.
# posted by Chelsea @ 2:16 PM 
