This is a great autumn twist on the classic dish of macaroni and cheese. The best part of this recipe is the pumpkin adds such a creamy texture you won't even miss the dairy if you make it dairy-free, which I do. My five year old would likely have mac and cheese for breakfast, lunch and dinner if allowed so she's a pretty tough critic of alterations to the classic. Yet she gave this recipe a thumbs up so you can trust it delivers...
1 lb Pasta (I use Gluten-Free)
Water for Boiling
3 Tbsp Butter or Earth Balance
1/4 Cup Milk (non-dairy milk works fine as well)
1/2 Cup Pumpkin Puree
1/2 tsp Nutmeg
1 tsp Mustard
1/2 Ricotta Cheese (I use Kite Hill Almond Milk Cheese)
1/2 cup Cream Cheese (I use Kite Hill Almond Milk Cream Cheese)
1-2 tsp fresh Dill, finely diced
1-2 tsp fresh Chives, finely diced
Salt & Pepper to taste
Boil the pasta in a large stockpot according to package directions (do not over cook!), drain and reserve a few tablespoons of cooking liquid in the pot. Set pasta aside in a deep baking disk or dutch oven. In the stockpot melt butter over medium heat, add milk and stir with a rubber spatula till smooth. Add in pumpkin, nutmeg, mustard, cheeses, herbs, salt and pepper and whisk till smooth while heating for about 5 minutes. Mix the sauce into cooked pasta till well coated. Cover and bake for 10 minutes. Serve Warm! Store in an airtight container in the fridge for up to a week or in the freezer for up to two months.