Catfish Out of Water

Fall is in the air. Freshly cut grass. Drops of dew. And falling leaves are all around. As is the scent of freshly roasting pie pumpkin in my oven! There is only one time a year when you can get pie pumpkins. It's one of my favorite flavor profiles and something that I look forward to every season. So, what better way to celebrate than to make macaroni and cheese? This pumpkin macaroni combines Greek yogurt, gouda, and cheddar cheese with freshly roasted pie pumpkin and a dash of nutmeg.

I'm a big fan of adding Greek yogurt, instead of milk to lasagna. Largely because I can't tolerate quite as much lactose in milk. Which means that I simply don't keep it in the house! So, when I look to making mac and cheese? It's the perfect substitute. It's already a dairy product with a similar enough flavor profile that all that you need to do is thin it out with a little pie pumpkin and, if you still need it, a splash of the pasta water.

I also added tri-color bowtie pasta with this particular recipe. I tend to toss in whatever pasta that I have on hand. Which, I know, isn't usually bowties! But, I liked the fun look of the multi-colored bowties. The green and orange hues played into my festive fall pumpkin themed dish.

Gallery

Variations of Pumpkin Macaroni

Macaroni and cheese is one of my all time favorite dishes. I grew up during a time where being vegetarian largely meant cheese and noodles. Which, I have absolutely no qualms about much of the time! While a person cannot subsist on cheese alone, there are some pretty fun ways to elevate the meal. I'm constantly substituting out the milk for a heartier Greek yogurt and mixing and matching different types of squash and gourds or salmon.

Macaroni & Cheese w/ Greek Yogurt & Ambercup Squash

Mac & Cheese w/ Greek Yogurt & Salmon

Macaroni & Cheese w/ Greek Yogurt

Macaroni & Cheese w/ Pumpkin & Gouda

This pumpkin macaroni and cheese with a blend of freshly grated gouda and cheddar cheese is an absolutely decadent testament to the fall season. It's entirely child-friendly without any ingredients that I likely would have scoffed at as a youngster and a picky eater at the time. But it's also a far more elevated meal that goes to show just how much you can make a childhood favorite a spectacular dish for adults as well! I paired mine with glass of white wine and watched the leaves turning color on this beautiful fall day.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Course Main Course

Cuisine American

Servings 8 servings

Equipment

• Large Baking Dish
• Large Pot
• Skillet
• Stovetop

Ingredients

  

• 1 c. pie pumpkin roasted & puréed
• 1 lbs. tri-color bowtie noodles (or macaroni or pasta of choice)
• 1/4 c. butter
• 1/4 c. all-purpose flour
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 tsp. nutmeg
• 1 tsp. mustard
• 2 tsp. Worcestershire sauce
• 1 c. Greek yogurt
• 1/2 c. gouda grated
• 1/2 c. cheddar cheese grated

Instructions

 

Prepare Ingredients

• I don't tend to buy pumpkin in a can and prefer to make it on my own. I have a Pumpkin Purée recipe that takes about 2 hours and predominantly requires a pumpkin and food processor.

Cook Pasta

• Add about 4 inches of water to a large pot and bring to a boil over high heat.
• Cook pasta according to the manufacturer's instructions. This typically entails boiling for about 8-12 minutes, or until barely al dente.

  The pasta will cook another half hour in the oven, so make sure not to overcook them during this stage!
• Drain the pasta. Stir it occasionally to keep the noodles from sticking together.

Prepare Roux

• Preheat the oven to 350 degrees Fahrenheit.
• Lightly coat the bottom and sides of a large baking dish with olive oil and set aside.
• Preheat saucepan on medium-heat. Add 1/4 cup butter and melt.
• Immediately when the butter melts, add flour and stir constantly until incorporated. This should take about 3 minutes.

  Do NOT brown or overcook, though. You just want the butter and flour to incorporate until you add the spices.
• Add salt, pepper, mustard, nutmeg, and Worcestershire sauce. Stir constantly for 5 minutes, or until lightly browned.
• Add Greek yogurt and pumpkin purée, a little at a time, and stir constantly until incorporated after each addition. Adding too much at once can cause the roux to separate. Although this is less of an issue with yogurt as it is milk or cream, it is still something to watch out for!
• Meanwhile, grate the cheddar cheese and add to roux 1/2 cup at a time. Mix constantly until fully incorporated.
• Add noodles and stir until fully coated in the cheese sauce.

Bake Macaroni and Cheese

• Pour macaroni and cheese into greased baking dish.
• Bake for 30-40 minutes, or until the top begins to brown.
• Let cool slightly and cut into 2-inch squares. Serve immediately.

Tips, Tricks, & Notes

• You can reheat macaroni in the oven at 350 degrees for about 15 minutes. However, macaroni and cheese doesn't necessarily reheat well! After refrigeration, the noodles typically harden and the lasagna tends to dry out. The pasta will likely overcook during this process. And the cheese tends to separate and get oily if you reheat too rapidly.
• Whatever you do, absolutely do not put macaroni and cheese in the microwave!!
• Alternatively, you can reheat on the stovetop. Just place in a skillet with a lid and slowly bring the heat to medium. When the macaroni begins to soften, carefully spear with a silicone spatula to separate. Continue to heat with the lid on and stir occasionally. You may need to add additional milk or Greek yogurt to this to help prevent the noodles from drying out and the cheese from separating.