Pumpkin Mac and Cheese
Recipe - The Fresh Grocer - 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
Bowl & Basket Golden Rounds Crackers, 4 count, 13.7 oz, 13.7 Ounce
$3.79$0.28/oz
Goodness Gardens Farm Fresh Singles Sage, 0.25 oz, 0.25 Ounce
$1.39$5.56/oz
Bowl & Basket Whipped Unsalted Butter, 8 oz, 8 Ounce
$2.99$0.37/oz
Bowl & Basket Spirals No. 88 Pasta, 16 oz, 16 Ounce
$1.29$0.08/oz
Bowl & Basket Evaporated Milk, Leche Evaporada, 12 fl oz, 12 Fluid ounce
On Sale!
$1.19 was $1.69$0.10/fl oz
Bowl & Basket 100% Pure Pumpkin, 29 oz, 29 Ounce
$3.39$0.12/oz
Bowl & Basket Shredded Mild Cheddar Natural Cheese, 32 oz, 32 Ounce
$9.79$0.31/oz
Badia Kosher Salt, 8 oz, 8 Ounce
$3.49$0.44/oz
Cento Ground Black Pepper, 3 oz, 3.75 Ounce
On Sale!
$2.99 was $4.49$0.80/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.