Ok, let’s be honest. I haven’t posted about something fun in a long time. Tonight, I was really feeling the need for something different but filling, and came across this recipe for sort of foodie mac & cheese while browsing through the really excellent recipes of (never home)maker.
This came out fabulously well. I’m not kidding. The pumpkin-cheese sauce is incredibly rich and flavorful without being completely bad for you. I added some pan-fried caramelized onions (blackened, please) in the spirit of traditional Bavarian Käsespätzle, and put in some shredded kale for a bit of green. Did I mention that this was really easy too? I’m so excited about this! (Plus, pumpkin-anything is my favorite.)
For the macaroni:
1 1lb package macaroni (I didn’t use macaroni. I used fusili. It doesn’t matter.)
Boil pasta according to directions on package. Prepare the sauce while the pasta is cooking.
For the sauce:
Enough cooking spray to coat a medium soup pot
1 tablespoon olive oil
1/2 cup soy milk (or regular milk)
1 tablespoon flour
1/2 cup pumpkin puree
1/4 cup chickpea puree (measure out about half of a 16 oz can of chickpeas and put in the blender with a little bit of oil and water- that should be a 1/4 cup.)
1 1/2 – 2 cups shredded extra sharp cheddar cheese (or cheese of your choosing. I feel like gruyere would be interesting to try in the mix.)
Pepper, paprika, garlic salt to taste.
Spray the pot and preheat the olive oil for about a minute, then add the flour, mixing as you go but making sure the heat is low enough to prevent it from burning. Add the milk and stir for a while until the mixture is kind of thick, then add in the chickpeas, pumpkin, and cheese. Stir until everything is melted in and season to taste. Add the drained pasta into the sauce, garnish with caramelized onions & sauteed kale (optional) and serve warm.
I had a cup of homemade tomato soup to go with this (yay for grown-up versions of kiddie food!) and it was a nice complement. Happy Friday!