Make room on your Thanksgiving menu for one more side dish, because there is no way you'll be able to pass up this crowd-pleasing dish - the lovely Kelli from Kelli's Recipes is sharing her delicious pumpkin mac and cheese with us today!
I first met Kelli in college where we were both members of the student musical theater group - today, she enjoys whipping up some seriously amazing dishes in her kitchen, and these recipes are enjoyed by both her husband and her adorable daughter. Check out what Kelli's cooking up for us today, and make sure you like her Facebook page to keep up with all of her tasty treats and add some pizzazz to your menus.
|Kelli and her family |
(Photo credit: Susan Grace Photography)
Pumpkin Mac and Cheese (from Kelli's Recipes)
* 1 pound of pasta (cellentani or cavatappi)
* 4-6 strips bacon, cut in small pieces
* 2 tablespoons butter
* 2 tablespoons flour
* 2 cups milk (whole, 2% or 1%)
* 1/4 teaspoon freshly ground nutmeg
* 1 teaspoon dijon mustard
* 1 1/2 cups canned pumpkin
* 2 packed cups shredded cheese, plus more for topping (I used a combination or mozzarella and sharp cheddar)
* handful of chopped chives
* salt and pepper to taste
Cook pasta according to directions, minus 1 minute. While pasta is cooking, in a separate large pot cook bacon until brown, but not totally crisp. Remove bacon and set on a paper towel to drain. Take another paper towel with tongs and wipe the pan of excess bacon fat.
In that same pan, over medium heat, melt butter, then add flour and cook, whisking together for about 2 minutes. The flour and butter should be golden brown and smell nutty. Add milk, and whisk together until it starts to thicken. Add nutmeg, mustard and pumpkin. Whisk until smooth and turn heat down to low. Stir in cheese until melted. Toss in a handful of chives and salt and pepper to taste.
Once pasta is done, drain and add it to the sauce. Mix until pasta is thoroughly coated.
Transfer pasta to a greased (I used canola oil spray) casserole dish, top with extra shredded cheese and bacon.
Bake at 375 for 20 minutes until cheese is melted and pasta is hot throughout. Top with more fresh chives.
How insanely delicious does this look?! We're so grateful to Kelli for sharing this amazing recipe with us today, and we hope she'll be back on The Sequin Notebook again soon. In the meantime, hop on over to Kelli's Recipes for more fantastic meal inspiration!
P.S. There is still time to sign up for our 2014 Sequin Holiday Card Swap - check out this post for full details!
Linking up today with Emily, Jennifer Juniper, Karyn, Kristen, Emily, Mandy, Mary, Jessica, Mandy, Susan, Lisa, Natasha, and Lisa!
All photos and recipe text are the exclusive property of Kelli's Recipes.