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Pumpkin Macaroni & Cheese
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Description
Here’s a pumpkin side dish that you can serve at a holiday dinner. This recipe can be halved for a smaller family meal. Once again, my non-pumpkin eating sweetie gave this a thumbs-up too!
TIP: Add chopped ham or chicken and perhaps broccoli to make this a dinner casserole.
Ingredients
- 16 ounces, weight Uncooked Macaroni
- 8 ounces, weight Cream Cheese
- 2 cups Canned Pumpkin
- 2 cups Buttermilk
- 3 cups Grated Sharp Cheddar Cheese
- 1 cup Grated Swiss Cheese
- 1 teaspoon Salt
- ½ teaspoons Nutmeg
- ¼ teaspoons Cayenne Pepper
Preparation
Cook macaroni in salted water and drain.
In a saucepan over medium heat, blend cream cheese, pumpkin and buttermilk until smooth.
Mix together grated cheeses in a bowl and reserve 1 cup. Add remaining cheeses and seasonings to the saucepan. Stir until well blended.
Remove saucepan from heat and stir in macaroni. Pour into a greased 9×13 pan and top with the reserved cheeses.
Bake at 350ºF for 30 minutes.
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