This week finds many of us settled back into our busy family life after a holiday long weekend. This pumpkin macaroni and cheese is the number one requested menu item by children at camp and the best part is the sauce cooks up quickly while you boil the pasta. You could also make the dish ahead on the weekend and have it ready for a quick 25 minute bake when you get home from work. For a super bonus, it freezes really well so make a double batch and have something ready in the freezer for when life gets chaotic.
- 3 cups dry macaroni
- 1 1/2 cups broccoli (small pieces)
- 2 tbsp butter or vegetable oil
- 2 tbsp all purpose flour
- 1 1/2 cups milk
- ½ cup pumpkin puree
- 1 tsp Dijon mustard
- ½ tsp black pepper
- ¾ tsp salt
- 1 1/4 cups shredded cheddar cheese
- 1 tbsp nutritional yeast (available at Bulk Barn) (optional)
- ½ tbsp. Worcestershire sauce (optional)
- ¼ cup breadcrumbs
- 2 tsp vegetable oil or melted butter
- Cook macaroni according to package directions. When there is 2 minutes left on cooking time place broccoli in with pasta until cooked. Drain and set aside.
- In medium saucepan, over medium heat, melt margarine.
- Sprinkle flour over melted margarine and whisk steadily until flour mixture begins to bubble. Do not allow to brown.
- Slowly add the milk while continuing to whisk.
- Allow mixture to cook slightly while whisking until it thickens slightly.
- Add pumpkin puree, mustard, pepper and salt. Continue whisking – 2 minutes.
- Add cheese, nutritional yeast and Worcestershire and whisk until melted and combined.
- Add pasta and broccoli and combine. Pour into greased casserole dish.
- Top with breadcrumbs and remaining oil mixed together.
- Bake in a 375 F oven for 20-25 minutes.
- Finished casserole can be frozen for up to three months. Defrost in the fridge for 24 hours before baking.