Pumpkin Mac & Cheeese

Tools used: Large Round Mold, Perforated Baking Sheet, Square Flexipat, Santoku Chef Knife, Mini Whisk, Heat Resistant Spatula,

Ingredients

Macaroni

• 10 ounces of your favorite pasta

• 12 ounces bacon

• 6 ounces fresh spinach

Pumpkin Cheese Sauce

• 2 tablespoons butter

• 1/4 cup flour

• 2 cups milk

• 1/2 cup finely grated parmesan cheese

• 1/2 cup shredded sharp cheddar cheese

• 3/4 teaspoon salt, plus more to taste

• 1/2 teaspoon garlic powder

• Freshly ground black pepper

• 1 cup pumpkin puree

Topping

• 1/2 cup shredded sharp cheddar cheese

• 1/2 cup panko breadcrumbs

• 1 tablespoon butter, melted

Directions

• Preheat the oven to 350 degrees F. Place the Square Flexipat on a Perforated Baking Sheet.

• Place the Medium or Large Round Mold on a microwave safe plate. Add the pasta and cover with water just until the pasta is covered with water. Cook until pasta is al dente (8-9 minutes). If there is any liquid left, simply fold the mold in half and drain.

• Add bacon to a large skillet and place over medium heat, cook bacon on both sides until crispy and golden brown. Once bacon is done, drain on paper towels to absorb excess grease, then chop into bite sized pieces. Combine the bacon and the pasta to the Stainless Mixing Bowl.

• Drain the grease from the bacon pan, then place the same pan over low heat and cook the spinach until wilted (the bacon will absorb any of the small amount of grease remaining on the bottom of the pan). Remove from heat and add the wilted spinach to the pasta and bacon. In the same pan, add in 2 tablespoons of butter and place over medium heat. Once the butter is melted, whisk in a little bit of the flour and then slowly add in milk, a little bit at a time, whisking away any lumps. Bring mixture to a boil, then reduce heat to a simmer, until the sauce thickens up.

• Once the sauce has thickened, turn off the heat and stir in garlic powder, parmesan and cheddar cheese, salt and lots of freshly ground black pepper. Stir in the pumpkin puree. Add the pumpkin cheese sauce to the pasta, bacon and spinach. Season again with salt and pepper to taste. Stir well to combine, then pour mixture into the Square Flexipat. Top with remaining 1/2 cup shredded sharp cheese.

• In a small bowl, mix breadcrumbs with melted butter. Sprinkle breadcrumb mixture on top of casserole and bake for 25 minutes or until breadcrumbs are golden brown.

* I tested this recipe and fell in love with it. It's not a complicated recipe, but it has more steps, and it's worth it! You can easily substitute Gluten-Free pasta and almond milk. The added bonus is cooking the pasta in the microwave and not the stove top. The color of this mac & cheese is beautiful with the added pumpkin. And what could be more delicious with bacon added. No one will know that you added pumpkin, and it gives the mac & cheese a delicious flavor.