A creamy cheese and pumpkin recipe

Simple, dreamy creamy mac and cheese pumpkin stew, no drainage paste required. Get your trap!

Serves 4-6

Total Time: 20 Minutes

A cock of mac and cheese pumpkin is my new favorite autumn food and maybe it's yours too. As much as I like mac and baked cheese (or even mac and cheese waffle), there is something in a recipe for a pan and a stove that always catches me. It's the boy, it's the mac and the cheese you're looking for.

The rain outside buckets, a rain warning style, and Mike and I were blocked at home and did not want to win in wind and rain. Although I say that I am a strong and proud man, I really do not remember the last time we spent the whole day at home. But it happened! We spent the whole day. It was super productive. I prepared a vegetarian lasagna, I had a lot of work to do, and I even had time to relax under our kotatsu.

If you have never hoped Kotatsu-ed, I hope you have the chance to do it. Kotatsu is a magic Japanese invention: it is essentially a wooden coffee table with a heating element underneath, covered with a thick blanket and then a table. It's very comfortable, especially if you open all windows so you have a mix of fresh and comfortable air. Sometimes we eat at the kotatsu, and I have to say that it is luxurious.

But what do you know? There is a disadvantage: I can not even count how many times I fell asleep under him, just wake up, I wondered where I am and how much time there is. Fortunately, last night did not happen, but it was probably only because I was worried about dinner, which consisted of pumpkins and rest cheese.

I have never made mac and cheese in a jar, but I think I'm addicted. The waste paste is never fun and was so creamy and cheesy. It was good to stir the pumpkin, but it was even better, especially with a little freshly grated nutmeg. Call me basic, but come in October, give me all the stuff of the pumpkin. The more pumpkin, the better.

So, before you go out and do, here are some notes! This taste is just as tasty with or without pumpkin, so if you do not like pumpkin, do it without it being a great recipe. I prefer to weigh pasta, just because it's more accurate, as the different pastas are measured differently in the cuts. You may think that the only pot is just a trick, but cooking pasta in the milk makes it tender and you get the advantage that the starch is mixed and emulsified with the sauce, making it beautiful and silky. Also, just as the pasta is cooked, the sauce looks very thin. You add cheese, do not worry it will thicken; It is always better to have pasta too spicy.

✏ 3½ tablespoons butter.

✏ 3 tablespoons flour.

✏ 2 cups milk.

✏ 2½ cups water.

✏ ½ teaspoon dry mustard powder.

✏ ½ teaspoon garlic powder.

✏ ¼ teaspoon onion powder.

✏ dash of nutmeg, if desired.

✏ 2½ cups macaroni or noodle of choice (250 grams).

✏ 2¼ cups shredded cheese combo of choice.

✏ ½ cup pure pumpkin puree.

✏ salt and pepper to taste.

In large frying pan, the butter melts over moderate heat. Add the flour and boil, stir until smooth for 1 to 2 minutes. Pour 1 cup of milk into a dunnet while it is correct, it will be quite thick. Add remaining milk and 2 1/2 cups of water, mustard, garlic and onion powder. Add the nutmeg (if used). Add the macaroni, stir occasionally until steam worms appear upon stirring. Reduce heat to medium layer.

Stir occasionally while the pasta bubbles gently for about 9-10 minutes or until macaroni is tender and sauce begins to thicken. It should be free fluid / spicy at this point because when it is added it becomes thicker.

Remove the pan from the heat and add the cheese and pumpkin quickly. Season with salt and pepper and leave for a few minutes. The sauce will thicken while you rest. Lots of fun!