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It hasВ  a full can of pumpkin, a full cup of Greek yogurt, and I did use whole wheat macaroni, but I didn’t even try to fool myself into thinking that this is healthy.
I wanted to make a hearty, pumpkin-based dish for my company’s Annual Halloween Party and Potluck last week, and this fits the bill perfectly.
I love the idea of using one big casserole and a couple of little ramekins – this way I can bring an untouched pan to the potluck, and have a couple of portion-controlled ones left for me. Wow, this look great…love the idea of pumpkin in the mac and cheese and the crispy sage is sure an great feature.
Mmm such a great combination of flavors and I love how the pumpkin makes the pasta a vibrant orange.
I have the same portion control problem – I make individual sizes of something and then eat three of them!
The result was a creamy, satisfying mac with a rich sauce that will make you want to lick your plate. Scrape the sauced pasta into the prepared pan(s) and top with the reserved cheddar plus more salt and pepper. I diverted some of the squash I was putting in the squash-apple soup for this and it turned out great! I LOVE mac & cheese and am always looking for something new that is creamy and has less fat.


I don’t have any pumpkin on hand, but in true brokeass fashion, I used what was in the fridge. I can say that it’s healthier than regular mac and cheese, but make no mistake, each bite is a taste of pure indulgence. I’ve made a couple of versions of pumpkin mac and cheese before, but they were just okay (thus they never made it to the blog). Pour in the vegetable stock and cayenne pepper , stir until smooth, cooking for 3-5 minutes. Fry up the sage leaves for about 30 seconds on each side, then transfer to a cutting board and chop finely. The comfort of mac and cheese with pumpkin and sage and smoked gouda…it’s got everything! This looks SO good…my Paleo eyeballs have been seared by the mac and cheesy goodness!
Brown butter, aged white cheddar and nutmeg perfectly complement autumnal pumpkin and taste so rich, you will forget that this dish has less than half of the fat and calories of regular mac and cheese. Use a rubber spatula to scrape all of the sauce over the pasta and stir to coat the pasta evenly. The only thing I would change is using even more pumpkin (I used about half of a fresh sugar pumpkin).


I’ve always loved butternut squash mac and cheese but had never made it and when I saw this and that I had all the ingredients in my apartment I knew I HAD to make it! I tried a Pumpkin Mac and Cheese recipe last year (cant remember by whom) and it just wasnt so great. I must admit, when I opened the can of pumpkin and smelled how strong it was, I was worried. A cheesy, smoky, rich-tasting indulgence that I think you should all experience right away. The sharpness of the smoked gouda was tempered nicely by the mellow pumpkin puree and the tartness of the Greek yogurt. I'm an advertising professional, social media enthusiast, blogger, freelance writer, and obsessive list-maker.
Since I’m constantly reinventing mac and cheese, I figured I might as well try it with pumpkin.



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