Remember this cheesy, pumpkiny wonderfulness?

Skillet Mac and Cheese with a Secret (Pumpkin!)

Posted on Posted in Nutrition Information, Recipes

I don’t think I’ve ever been more excited about a can full of squishy orange vegetables.  Ever since the weather regularly stayed below 78 degrees, all I’ve eaten has been pumpkin.  Smoothie? Check.  Gnocchi? Check.  Coffee? Check.  Bread? Check.  Scones? Check. Pumpkin froyo? Check.  (There will be a blog post devoted to most of these, never fear).  But the best?  Well, all of them, but the one I just made– Pumpkin cheddar mac n’ cheese with homemade breadcrumbs.  In a cast iron pan.  Doesn’t get better.  I’ll spare you the blabber and get right to the recipe (thanks to Ellie Krieger and Sargent Choice for the inspiration).

Secretly-Pumpkin-Fairly-Healthy-Skillet Mac n’ Cheese

Serves 2.  Or one.  Probably one.

Pumpkin Mac and Cheese | foodsciencenerd.com
Cheesy vegetabley crunchy salty carby goodness

Ingredients:

1 c whole wheat penne or shells
Olive oil
1 shallot, minced
1/2 c skim milk
3/4 c canned pumpkin (or fresh pureed if you’re really ambitious)
Salt to taste
1/2 c shredded sharp cheddar
1/2 c whole wheat breadcrumbs (or more if you really like topping; homemade* is best)
1/4 c grated parm

  1. Preheat the oven to 350 F.
  2. Prepare pasta according to package instructions, but drain it before it’s completely done.
  3. Meanwhile, saute the garlic in olive oil.  Add the milk and pumpkin, stir, and bring to a simmer.
  4. Add a pinch of salt and the cheddar, stir until melted.
  5. Stir in the pasta, then spread in a cast iron skillet (or any oven-safe skillet).  Top with a single layer of breadcrumbs, the parm, and a little drizzle of olive oil.

    So hard not to just dig in now… but it gets better.
  6. Bake for 15 minutes, then broil on high for 2 minutes or until topping is golden brown.

    Gaaaaaaaaaah no words.
  7. Plate and eat with a salad. HAHAHAHAHAHA– Just kidding.  Just eat it straight up.       Eat it out of the skillet for all I care.

* Just take the end of a loaf of crusty 100% whole wheat bread and process it to crumbs in the food processor or blender, add garlic salt and Italian dried herbs, and bake on a cookie tray at 350 F-ish for about 15 minutes, stirring to get even dryness.

I’m not even going to write a conclusion because I know you’ve probably already run off to make this.

EAT ME. ALL OF ME.

Skillet Macaroni and Cheese with a Secret

Skillet Macaroni and Cheese with a Secret

Ingredients

  • 1 cup whole wheat penne or shells
  • 1 tsp olive oil
  • 1 shallot, minced
  • 1/2 cup skim milk
  • 3/4 cup canned pumpkin
  • Salt to taste
  • 1/2 cup shredded sharp cheddar
  • 1/2 cup whole wheat breadcrumbs
  • 1/4 cup grated parm

Directions

  1. Preheat the oven to 350 F.
  2. Prepare pasta according to package instructions, but drain it before it's completely done.
  3. Meanwhile, saute the garlic in olive oil. Add the milk and pumpkin, stir, and bring to a simmer.
  4. Add a pinch of salt and the cheddar, stir until melted.
  5. Stir in the pasta, then spread in a cast iron skillet (or any oven-safe skillet). Top with a single layer of breadcrumbs, the parmesan, and a little drizzle of olive oil.
  6. Bake for 15 minutes, then broil on high for 2 minutes or until topping is golden brown.
http://www.foodsciencenerd.com/pumpkin-mac-and-cheese/

0 thoughts on “Skillet Mac and Cheese with a Secret (Pumpkin!)

  1. I couldn’t even focus on reading this, it looks so good. Time to add this to my ever-growing list of pumpkin recipes. I LOVE PUMPKIN SO MUCH. I’m jealous you already have the weather to enjoy it….I think my fall senses are gonna kick in next week or so and this will be the first thing I make!

    (Well, first dinner. There’s also pumpkin scones, pumpkin muffins, and pumpkin truffles to take into consideration….)

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