October 28, 2011

Pumpkin Sage Mac n Cheese

I love fall. I love the cool and crisp air, the colors on the trees, hanging on the couch with hot apple cider or a good glass of wine, warms stews and soups, knowing that Thanksgiving is on it's way, running in the cold. I love all of it.
LOVE Pumpkin spotted in Chelsea, NYC
The heat came on in my apartment last week, the down vest came out of storage, and I was in the mood for warm and cozy comfort food. Mac n Cheese = the perfect warm and cozy comfort food, right? Inspired by a meal my good friend Abbe once fed me, I found myself in my kitchen coming up with this recipe, Pumpkin Sage Mac n Cheese. And OMG, was it good. I made mine gluten free by using gluten free pasta and breadcrumbs so feel free to modify to suit your needs. Here's recipe cause I like you and since it's going to be cold out this weekend, you'll need something warm to fill you up.

Pumpkin Sage Mac n Cheese
Serves 4
8 oz Pasta, whichever shape makes you happy
1 cup Canned Pumpkin
1/4 cup Milk (I used Almond Milk because it's what I had)
2 cups Shredded Cheese (I used a combo of Asiago, Mozzarella, and Parmesan. Cheddar or Goat Cheese would also be fantastic)
5 large Sage leaves, cut into chiffonade
Salt and Pepper to taste
1/2 cup Bread Crumbs

Cook your pasta according to the package directions, but remove from the water about 2 minutes before it's done, until not quite al dente.
Preheat oven to 400 F.
In the meantime, in a large bowl, combine the pumpkin, milk, shredded cheese and sage leaves. Season with salt and pepper. When the pasta is cooked, toss into the pumpkin and cheese mixture and mix well.
Spoon the pasta into a small casserole dish and cover with the breadcrumbs. Place in your preheated oven and bake approximately 20-30 minutes, until the cheese is melted and the breadcrumbs are toasted and browned.

Enjoy and have a wonderful weekend!

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