For the October issue, Gourmet magazine is featuring restaurants that have been going strong since before the magazine's debut. Along with the stories, they included old photographs of the restaurants and customers. As someone who appreciates photography and art, I can say that the photos are amazing. They made me think of an old time where the classics were being made. Whether they be classic tunes or classic dishes. One dish that I can think of that has stayed relatively the same is macaroni and cheese. It is a staple that children live on and come to appreciate when they are older. Here's an autumn twist on a classic dish....
Pumpkin Mac and Cheese
2 cups pumpkin puree
½ cup milk
¼ cup plus 2 Tbsp. grated parmesan
1 cup cheddar cheese
½ cup grated mozzarella cheese
¼ tsp ground mustard
½ tsp. worchestire sauce
¼ tsp ground red pepper (Optional: Just for a little kick)
To taste Salt and pepper
10 oz. choice of small pasta (I used ruffles )
1/3 cup bread crumbs
- Preheat oven to 350 degrees.
- Boil pasta according to package directions to al dente.
- Mix breadcrumbs with 2 Tbsp. grated parmesan cheese. Add enough to water to keep it crumbly but able to clump together. (about 1 ½ tsp.)
- Heat pumpkin puree in a medium saucepan over medium to high heat.
- Add milk and thoroughly combine.
- Turn heat down to low. Add ¼ cup parmesan cheese, ½ cup cheddar cheese, and the mozzarella cheese. Stir until melted into pumpkin mixture.
- Add mustard, worchestire sauce, red pepper(if using),and salt & pepper.
- Mix pumpkin sauce with drained pasta until thoroughly combined. Mix in rest of cheddar cheese. Adjust seasonings with salt and pepper.
- Separate pasta among 4 ramekins.
- Sprinkle breadcrumb mixture on top and place in oven.
- Bake for 10 minutes or until breadcrumbs are golden brown.
- Take out of oven, let cool, and enjoy.