Baked Pumpkin Mac & Cheese with Spinach & Tomato

Holy macaroni is this good! I don’t know what it is about putting a little pumpkin puree in the cheese sauce, but it adds a level of earthy richness to the creamy macaroni and cheese that is just sublime. It’s the ultimate comfort food.

I am totally in love with this dish. We are talkin’  head over heels here. It’s satisfying. It’s healthy. It’s beautiful. What more does a girl need?

Well, okay, maybe a little piece of chocolate … and a glass of wine … and … um … a little more? Yes, please.

Baked Pumpkin Macaroni & Cheese with Spinach and Tomato

Adapted from Brokeass Gourmet

• 2 c. dry elbow macaroni, penne, shells or other small pasta shape (I used Ronzoni SmartTaste Penne with Calcium, Vitamin D and Fiber)
• 2 T. finely chopped onion
• 1 1/2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 3/4 cup milk (any kind … I used 2%)
• 1/2 cup unsweetened pumpkin puree (I used 1/2 cup because that’s all I had left of the pumpkin I baked … her recipe called for 3/4 cup pumpkin.)
• 1 cup frozen spinach, thawed
• 1/2 – 3/4 cup plus 1/4 cup shredded cheese (I used a mix of swiss & asiago with a little mixed mexican on top for color … she used aged cheddar. Experiment with your favorite cheese(s)!)
• A dash of nutmeg
• Salt (or Red Robin Seasoning!) and pepper to taste
• A few tablespoons of breadcrumbs
• 1 medium sized tomato, diced

Directions:

1. Preheat oven to 375 degrees F. Spray a small casserole dish or individual ramekins/oven proof bowls with cooking spray.
2. Cook macaroni in salted boiling water according to package directions.
3. While macaroni cooks, melt the butter in a medium pot over medium heat. Add the onions and sautee.
4. As soon as it begins to brown, add the flour and whisk until you have a very sticky dough.
5. Slowly whisk in the milk to form a creamy white sauce.  (Honestly I got a phone call while I was making the sauce and I just used a spoon and stirred … and it turned out just fine.)
6. Continue whisking (or stirring!) as you add the pumpkin and 1/2 cup of the shredded cheese. You should have a very creamy sauce. Season with nutmeg, Red Robin Seasoning (or salt) and pepper.
7. Microwave the spinach to thaw, then press out the extra liquid using a clean towel so the spinach is not so wet. Mix the spinach into the cheese sauce.
8. Drain the pasta and return it to its pot. Use a rubber spatula to scrape all of the sauce over the pasta and stir to coat the pasta evenly.
9. Scrape the sauced pasta into the prepared casserole or ramekins Make sure not to miss any of that glorious sauce!
10. Sprinkle with breadcrumbs, then top with the reserved cheese. Then just before you pop it in the oven, scatter those lovely tomatoes over the top.
11. Bake for 18-22 minutes or until the cheese is very bubbly and lightly browned on top. Serve hot.

I could seriously not wait to eat this. Usually I would have paused for a photo shoot before digging in. It took all my willpower to force myself to wait a minute while I quickly snapped a few shots. I didn’t bother with the outdoor shoot that I usually do. Can you see my computers and my phone in the background there? Yeah, I didn’t stop to clean the clutter off the table either.

This recipe was shared at Melt in your Mouth Mondays and Katherine Martinelli’s Pasta Blog Hop.