Pumpkin Mac and Cheese
Recipe - The Fairway Market Corporate
Pumpkin Mac and Cheese
Prep Time10 Minutes
Servings6
Cook Time15 Minutes
Ingredients
1 sleeve Bowl & Basket Golden Round Crackers, crushed
4-6 Fresh Sage Leaves, chopped
4 tbsp Bowl & Basket Unsalted Butter, divided
1 lb box Bowl & Basket Spirals Pasta
1 can Bowl & Basket Evaporated Milk
1 can Wholesome Pantry Canned Pumpkin
8 oz Bowl & Basket Shredded Cheddar Cheese
Salt
Black Pepper
Directions
- Preheat the oven to 350 degrees. In a small bowl, combine crushed crackers, chopped sage and 2 tbsp melted butter until well mixed. Set aside.
- Bring a large pot of salted water to a boil and cook pasta according to package directions for al dente. Drain.
- While water is boiling, prepare the sauce. Heat the remaining 2 tbsp melted butter in a skillet over medium heat, then stir in the evaporated milk. Bring to a simmer, then stir in pumpkin until smooth. Stir in cheese and continue to stir until sauce is melted and smooth. Remove from heat and add salt and pepper to taste.
- Stir cooked pasta into the cheese sauce until well coated, then pour mac and cheese into a 9x13 baking dish coated with cooking spray (if your skillet is oven safe, you can skip this and just keep the macaroni in the skillet for baking).
- Top mac and cheese with crushed cracker mixture, then place in the oven and bake for 10 minutes or until top is golden brown.
- Remove from the oven and let cool slightly before serving.
10 minutes
Prep Time
15 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Not Available
Wholesome Pantry Organic Herbs Sage, 0.66 oz
$2.99$4.53/oz
Bowl & Basket Sweet Cream Unsalted Butter, 4 count, 16 oz
On Sale!
$3.99 was $4.29$3.99/lb
Not Available
Bowl & Basket Evaporated Milk, Leche Evaporada, 12 fl oz
$1.59$0.13/fl oz
Wholesome Pantry Organic Pumpkin, 15 oz
$3.49$0.23/oz
Bowl & Basket Shredded Sharp Cheddar Natural Cheese, 16 oz
$7.09$0.44/oz
Celtic Sea Salt Light Grey Celtic Vital Mineral Blend Salt, 1 lb
$7.99$0.50/oz
Coarse Ground Black Pepper , 1.8 oz
$1.12 avg/ea$0.62/oz
Directions
- Preheat the oven to 350 degrees. In a small bowl, combine crushed crackers, chopped sage and 2 tbsp melted butter until well mixed. Set aside.
- Bring a large pot of salted water to a boil and cook pasta according to package directions for al dente. Drain.
- While water is boiling, prepare the sauce. Heat the remaining 2 tbsp melted butter in a skillet over medium heat, then stir in the evaporated milk. Bring to a simmer, then stir in pumpkin until smooth. Stir in cheese and continue to stir until sauce is melted and smooth. Remove from heat and add salt and pepper to taste.
- Stir cooked pasta into the cheese sauce until well coated, then pour mac and cheese into a 9x13 baking dish coated with cooking spray (if your skillet is oven safe, you can skip this and just keep the macaroni in the skillet for baking).
- Top mac and cheese with crushed cracker mixture, then place in the oven and bake for 10 minutes or until top is golden brown.
- Remove from the oven and let cool slightly before serving.