It never gets old — but up­dat­ing can’t hurt

Calgary Herald - Calgary Herald New Condos - - Weekend Life - LAURA ROBIN

This savoury mac ’n’ cheese with sub­tle pump­kin notes and a golden orange colour is the per­fect warm and wel­com­ing au­tumn dish.

It makes a great meal when served with a sim­ple coleslaw and per­haps some warm rolls on the side.

The recipe is adapted from one that ap­peared on Jonathan Me­len­dez’s The Can­did Ap­petite blog, and was per­fected by us­ing both the quan­ti­ties and the method fea­tured in Jo­hanna Burkhard’s Best-Ever Mac­a­roni and Cheese recipe.

Pump­kin Mac ’n’ Cheese

Makes: 4 to 6 serv­ings Prepa­ra­tion time: about 1 hour

3 cups (750 mL) un­cooked penne or el­bow mac­a­roni 3 tbsp (45 mL) but­ter

3 tbsp (45 mL) all-pur­pose flour 4 cups (1 L) whole milk

1 tbsp (15 mL) Di­jon mus­tard

1 tsp (5 mL) salt 1 tsp (5 mL) freshly ground black pep­per

½ tsp (2.5 mL) pa­prika

½ tsp (2.5 mL) garlic pow­der

½ tsp (2.5 mL) onion pow­der

½ tsp (2.5 mL) dried thyme

Dash cayenne pep­per, to taste

¾ cup (180 mL) pump­kin purée ¼ cup (60 mL) grated fon­tina cheese ½ cup (125 mL) grated Parme­san cheese 2 cups (500 mL) grated ched­dar cheese, prefer­ably aged

For top­ping:

6 tbsp (90 mL) but­ter 4 tbsp (60 mL) fresh sage, thinly sliced 2/3 cup (160 mL) plain bread­crumbs 2/3 cup (160 mL) panko bread­crumbs

1. But­ter 4-6 in­di­vid­ual ramekin dishes (de­pend­ing on size) or one 10-cup (2.3 L) oven­proof casse­role dish. Place dishes on a foil-lined bak­ing sheet. Pre­pare all three cheeses. Pre­heat oven to 375 F (190 C).

2. Bring a large pot of cold wa­ter to a boil. Sea­son with salt (to taste) and add the pasta. Stir of­ten and cook 2 min­utes less than sug­gested cook­ing time. Drain and set aside.

3. To make pump­kin cheese sauce: Heat a large pot over medium heat. Add 3 tbsp (45 mL) but­ter and melt. Whisk in the flour; cook for a few min­utes un­til the mix­ture smells nutty.

4. Grad­u­ally add the milk, whisk­ing in each ad­di­tion un­til smooth. Bring to a boil and al­low sauce to thicken. Whisk in the Di­jon mus­tard, salt, black pep­per, pa­prika, garlic pow­der, onion pow­der, thyme and cayenne to taste. Whisk in the pump­kin purée.

5. Re­move pot from heat and stir in the ched­dar (re­serv­ing a bit), Parme­san (re­serv­ing a bit) and fon­tina cheeses. Stir un­til the cheeses melt. Add the cooked pasta and stir gen­tly to com­bine.

6. Pour into the bak­ing dish or por­tion out into the in­di­vid­ual ramekins. Top with re­served ched­dar and Parme­san.

7. To make sage bread­crumb top­ping: In a small pot over low heat, melt but­ter, 6 tbsp (90 mL). Add the fresh sage and cook un­til sage starts to get a bit crispy and but­ter is fra­grant. Re­move from heat and al­low to slightly cool. In a small bowl, com­bine bread­crumbs and the sage but­ter. Sprin­kle but­tered crumbs evenly over mac ’n’ cheese.

8. Bake on the cen­tre rack of pre­heated oven for about 25 to 30 min­utes, un­til golden brown and bub­bling.

Julie Oliver/Post­media News

Pump­kin Mac ’n’ Cheese puts a fall twist on a clas­sic.

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