Description
A spooky twist on traditional mac and cheese with creamy cheese, pumpkin puree, and mozzarella ghosts.
Ingredients
- Elbow macaroni or mini pumpkin-shaped pasta
- Cheddar cheese (sharp or mild)
- Mozzarella cheese (fresh or shredded)
- Pumpkin puree (canned or fresh)
- Whole milk (or dairy-free alternative)
- Unsalted butter
- All-purpose flour (or gluten-free blend)
- Garlic powder
- Onion powder
- Salt and pepper
- Food coloring (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, saving a cup of pasta water before draining.
- Make the cheese sauce: In a large saucepan over medium heat, melt the butter and whisk in the flour, stirring for 2-3 minutes until golden.
- Add the milk: Slowly whisk in the milk until the mixture thickens and bubbles, about 4-5 minutes.
- Incorporate the pumpkin: Stir in the pumpkin puree and optional food coloring.
- Melt in the cheese: Gradually add shredded cheddar and mozzarella, stirring until smooth.
- Combine with pasta: Mix the cooked pasta into the cheese sauce, adding reserved pasta water if needed.
- Prepare the dish: Transfer to a greased baking dish, sprinkle with cheese and breadcrumbs.
- Bake your creation: Preheat oven to 350°F (175°C) and bake for about 20 minutes until golden.
- Add your ghosts: Use bits of mozzarella to create ghost shapes on top with olive “eyes.”
Notes
For extra flavor, add diced jalapeños or caramelized onions. Can be prepared ahead and baked later.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 30mg
Keywords: Halloween, Mac and Cheese, Comfort Food, Vegetarian, Pumpkin