As you can see from our summer science experiments, summer cleaning has inspired me! Today, as I was cleaning out our kitchen cupboards I came across a lone can of pumpkin leftover from Thanksgiving. With its expiration date quickly approaching, I decided to use it immediately. I was planning to make my son a batch of homemade organic macaroni and cheese, and figured pumpkin would make a delicious addition to the cheese sauce. (We like to make our own macaroni and cheese since the boxed variety is full of artificial colors and we can use whole organic ingredients.) The finished product was so well received that it will remain on our lunch menu rotation. Read on for step-by-step instructions.
Organic Pumpkin Macaroni and Cheese Ingredients
Preheat oven 375F
- 8 oz organic whole grain medium pasta shells
- 2 tbsp organic unsalted butter or Earth Balance
- 2 tbsp organic whole wheat flour
- 3/4 cup organic milk
- 3/4 cup organic canned pumpkin
- 1/2 cups + 2 tbsp organic cheddar cheese
- Dash of organic nutmeg
- Salt + Pepper
Step 1: Cook it Up!
Cook your organic macaroni shells in salted boiling water according to the package directions.
Step 2: Melt It!
Melt the organic butter in a saucepan over medium heat. When the butter starts to brown, add the organic whole wheat flour and whisk until the mixture thickens.
Step 3: Milk It!
Slowly add in the organic milk and whisk until you get a thick, creamy white sauce.
Step 4: Add the Good Stuff!
Add the organic pumpkin and 1/2 cup organic cheddar cheese to the creamy white sauce. You could sub in soy cheese here as well. Continue to whisk until you have a thick creamy orange sauce. Add a dash or organic nutmeg, salt and pepper.
Step 5: Mix It!
When the pasta is finished cooking, drain it and return it to the pot. Add the creamy orange sauce to the macaroni and mix well.
Step 6: Bake It and Enjoy!
Pour the macaroni and cheese into a baking dish, top with remaining organic cheddar cheese. Sprinkle with salt and pepper and bake for 20 minutes at 375F. Enjoy.