I'm really trying to hop aboard the pumpkin train, though it left the station without me many years ago. While I've given up on mushrooms and beets, I think there's still hope for this pretty and versatile winter squash.
One way to raise the odds of me liking something is to put it in a dish of macaroni and cheese. I tried that here, not with pumpkin itself, but instead making use of Bruegger's Bagels Made-In-Vermont pumpkin cream cheese. The resulting side dish had a subtle and very agreeable level of pumpkin flavor, and it was supremely creamy. It practically screamed "FALL IS HERE", and I didn't mind that one bit!
You can easily cut this in half, but why bother? The leftovers can be just as delicious (though the bread crumbs do lose much of their crispness). This is a fabulous dish to make and serve as the air turns cool and summer is convincingly replaced by fall.
I have two $10 gift cards for Bruegger's to give to two lucky winners. Fill out the Rafflecopter below for your chance to win! I'll randomly select the winners in one week; be sure to leave an email address so I can reach you!
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- 1 (7 ounce) box elbow macaroni
- 6 tablespoons butter, divided use
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 (6.5 ounce) tub Bruegger's Bagels Made-In-Vermont pumpkin cream cheese
- 1 cup (4 ounces) shredded cheddar cheese
- 1 cup (4 ounces) shredded gouda cheese
- 1 tablespoon spicy brown mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon nutmeg
- 3/4 cup bread crumbs
Preheat oven to 400 degrees F.
Cook macaroni according to al dente using package directions.
Meanwhile, melt 4 tablespoons butter in a large saucepan.
Stir in flour until smooth and let it cook for a minute or two, stirring constantly.
When the roux begins to darken, gradually add milk.
Bring to a full boil; cook and stir for 2 minutes.
Reduce heat and add cheeses, mustard, salt, pepper, and nutmeg.
Stir until cheese is melted and sauce is smooth.
Drain macaroni; add to cheese sauce and stir to coat.
Transfer to a greased shallow 3-quart baking dish.
Melt remaining 2 tablespoons butter, then toss with bread crumbs.
Sprinkle over macaroni and bake, uncovered, 15-20 minutes or until bubbly and golden brown.