baked macaroni and cheese (with secret vegy )
(1 RATING)
Inspired by Sneaky Chef and Alton Brown
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prep time
cook time
method
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yield
Ingredients
- 1/2 pound elbow macaroni
- 3 tablespoons flour
- 3 tablespoons butter
- 1 tablespoon powdered mustard
- 3 cups milk
- 1 - yellow onions
- 1 - bay leaf
- 1/2 teaspoon paprika
- 1 - egg
- 12 ounces grated sharp cheddar cheese
- 1/2 cup pumpkin puree
- - salt and pepper
- 1/2 teaspoon fresh grated nutmeg
- TOPPING
- 3 tablespoons butter
- 1 package bread crumbs
How To Make baked macaroni and cheese (with secret vegy )
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Step 1Preheat oven to 350 degrees F
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Step 2In a large pot of boiling, salted water cook the pasta to al dente
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Step 3While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, nutmeg and paprika. Simmer for ten minutes and remove the bay leaf.
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Step 4Temper in the egg. Stir in 3/4 of the cheese and pumpkin . Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
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Step 5Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
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