Fall Brunch: Mac and Cheese with Pumpkin Recipe

With fall being just right there, pumpkins are going to flood the markets like crazy. The beautiful orange pumpkins are an integral part of fall. They add to the decor and recipes alike. Our todays post, an adaptation of Rachael Ray’s recipe,  brings to you a beautiful fall brunch idea – a warm classic mac and cheese recipe with a seasonal pumpkin twist. What you will love about this one is the fact that it is a seasonal recipe and comes with a punch of spices in addition to the regular mac and cheese goodness. How about getting started and tossing it up!

Fall Brunch: Mac and Cheese with Pumpkin

Mac and Cheese with Pumpkin

Image Via: Well Plated

Ingredients

1 pound whole wheat pasta (penne is great for this one)

2 cups pumpkin puree

2 cups cheddar cheese +1/2 a cup for garnish

1 cup chicken stock

4 tbsp butter

2 cups milk

3 tbsp flour

2 tbsp honey

1/2 tsp whole spice

1 tsp ground mustard

1 tsp white pepper

1/4 tsp ground nutmeg

sweet paprika for garnish

2 tsp chopped parsley for garnish

salt and pepper to taste

Mac and Cheese with Pumpkin

Image Via: Bella Limento

Directions

1. Have the pasta boiled, drained and ready. It is a good idea to throw in a bit of salt and cooking oil while it boils to avoid sticking together. After the pasta is soft and cooked run it through cold water and in between your fingers.
2. Pre-heat the broiler.
3. In another saucepan, melt the butter and add the flour. Whisk properly and cook for about a minute on medium heat.
4. Add chicken stock to the saucepan and make a reduction till there is almost nothing left.
5. Now add honey and milk to the saucepan. Mix gently.
6. Its time to add spices now. Add all-spice, white pepper, nutmeg, mustard and salt to the pan. Mix again.
7. Next whisk in the pumpkin puree and cheddar cheese into the saucepan. Cook until the cheese melts properly.
8. Your pasta sauce is ready.
9. Add pasta to it. Mix well.
10. Transfer the contents into a large casserole dish and sprinkle with sweet paprika and the remaining shredded cheese.
11. Broil till the cheese melts and bubbles.
12. Garnish with chopped parsley.

For those of us who prefer vegetarian can replace the chicken stock with vegetable stock. And the other way round, meat lovers can throw in a few chunks of chicken. This fall brunch recipe lets the pumpkin cast its magic spell and you are going to love that little hint of spices in there. So get the kids to some treat and see them finish every last bit of this season special mac and cheese! Do share your views on this recipe.

Click here for more Fall Brunch Ideas on Stagetecture!