Pumpkin Mac and Cheese

Yep, not over pumpkin yet. Sorry, folks! But I think this might be the last recipe for awhile because I’ve finally gotten through the 16 cups of pumpkin puree that came from one giant pumpkin. This mac and cheese could definitely use more cheese but my tummy would hate me after so feel free to double it if you try this. I definitely love the idea of using pumpkin as a mix in in veggie dishes – I’m thinking of a green bean casserole with pumpkin instead of cream of mushroom soup. We’ll see. I’ll play around with it one of these days.

Pumpkin Mac & Cheese

Adapted from this recipe

• 13 oz. spelt shells
• 1 T butter
• 1 C chopped onion
• 3 clove garlic, chopped
• 3 cups pumpkin puree
• 3 cups chopped spinach
• 1 C pumpkin beer
• 1/2 C parmesan
• 1/2 C nutritional yeast
• 1/2 tsp salt
• 1-2 T olive oil
• 1/2 C gluten free breadcrumbs

(pre-heat oven to 350 degrees)

Cook pasta per package directions, al dente.

In a medium saucepan, heat butter over medium heat. Sauté onion and garlic until fragrant, about 3-4 minutes. Stir in beer, pumpkin, and spinach, stir until wilted. Combine cooked pasta, parmesan cheese, nutritional yeast and salt. Transfer mixture to a 9×13 baking dish, top with breadcrumbs. Bake for 20 minutes. Switch oven to broil and continue to bake for 5 more minutes. Remove from oven and let set for 10 minutes before serving.