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Pumpkin mac and cheese. (Courtesy photo / November 7, 2012) |
It’s no secret that pumpkin is the ingredient du jour. You will find it everywhere. At popular coffee chains, pumpkin is in everything from lattes to muffins to breads.
One of the most popular uses of pure pumpkin, of course, is in pumpkin pie.
But there are plenty of other ways to use this antioxidant-rich ingredient.
Pumpkin puree
Bake: Preheat the oven to 350 degrees. Cut sugar or pie pumpkins in quarters and remove all the seeds and fibers. (Save seeds for roasting, if desired.) Place the quarters flesh-side down on a lightly oiled baking sheet. Roast about 45-50 minutes or until the flesh is tender.
Puree: Scoop away tender pumpkin flesh from the skin. Puree it in a food processor or mash it by hand until smooth. Cooked pumpkin can have a lot of moisture. To remove it, line a colander with cheesecloth or coffee filters. Place the flesh in the colander and press on it to remove excess moisture.
Pumpkin mac and cheese
Serves: 8 (about cup servings).
Preparation time: 30 minutes.
Total time: 1 hour 10 minutes.
Ingredients
2 cups dried elbow macaroni
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup heavy whipping cream
1 cup skim milk
4 ounces Gouda or fontina cheese, shredded (about 1 cup)
1 can (15 ounces) pumpkin puree
