It might not feel like it yet, but Fall is almost here and with it comes Pumpkin everything. To carry on this Autumnal tradition I want to share with you my Pumpkin Mac ‘N Cheese recipe featuring my very favourite cheese – Gay Lea’s Ivanhoe Sharp Cheddar Cheese.
Pinterest is already flooded with autumn colours as pumpkins, squash and other fall favourites fulfill a need we all have for flavour and comfort. Adding a little cheese into the mix makes everything even better.
Gay Lea’s Ivanhoe Cheese has an enviable reputation for its high quality, aged cheddar cheese and specialty cheeses. Ivanhoe is actually the oldest cheese company of its kind in Canada, and it still remains a local attraction in the hamlet of Ivanhoe! They specialize in award-winning artisan cheddars, as well as an extensive selection of specialty cheeses including Naturally Smoked Gouda and flavoured Monterey Jacks. They even offer Kosher and Halal varieties.
My recipe features the Old Sharpe Cheddar Cheese from Ivanhoe and it literally melts in your mouth it is so creamy. The cheese sauce in my recipe literally would not be the same made with any other cheese.
Pumpkin Mac ‘n Cheese
Ingredients:
3 cups elbow macaroni, uncooked
1 cup milk
3/4 cup pumpkin puree
2 Cups Ivanhoe Old Sharpe Cheddar Cheese
1 tsp nutmeg
Salt & Pepper to taste
4 strips bacon, cooked and crumbled
Directions:
Preheat oven to 375F.
Cook pasta in salted water according to package directions then drain.
Meanwhile, in a medium stockpot over medium-high heat, scald your milk then remove from heat.
Stir cheese into your milk until melted then add pumpkin puree and stir well. Remove from heat and add salt, nutmeg and black pepper.
Combine with drained noodles then pour into casserole dish.
Bake uncovered 30-35 minutes or until lightly browned and bubbly.
Top with Bacon and serve!
- 3 cups elbow macaroni uncooked
- 1 cup milk
- 3/4 cup pumpkin puree
- 2 Cups Ivanhoe Old Sharpe Cheddar Cheese
- 1 tsp nutmeg
- Salt & Pepper to taste
- 4 strips bacon cooked and crumbled
-
Preheat oven to 375F.
-
Cook pasta in salted water according to package directions then drain.
-
Meanwhile, in a medium stockpot over medium-high heat, scald your milk then remove from heat.
-
Stir cheese into your milk until melted then add pumpkin puree and stir well. Remove from heat and add salt, nutmeg and black pepper.
-
Combine with drained noodles then pour into casserole dish.
-
Bake uncovered 30-35 minutes or until lightly browned and bubbly.
Elizabeth
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Sounds interesting, I think I will have to give this a try. We do love pumpkin and macaroni & cheese so I am sure we will like it.
Well that sure is something I have never heard of !! I must try pumpkin in my Mac and cheese next time I make 🙂
This recipe sounds delicious. A must try for sure.
Now this is different, and I bet it’s pretty delicious! Thanks so much for posting
Thanks for the recipe! This looks delish! I love to try it!
I have to try this (minus the bacon). I love pumpkin and this sounds really interesting!
no way!!! pumpkin mac and cheese? such a great and different idea. i have never tried this before
I love the idea of adding pumpkin! It gives it a nice orange colour too!
What a great idea to put these two together. I would love to try it out.
that’s a unique twist on a classic
Not sure this is the recipe for me, although it does look great!
I’m afraid that I don’t like pumpkin so this isn’t a recipe for me, sorry. However I was interested to read about the Nordica Smooth Cottage Cheese, I must keep my eyes open for that.
It certainly feels like fall here today. Chilly and raining. I love mac and cheese, pure comfort. Would not have imagined it with pumpkin, but why not. Sounds delicious and looks amazing. Thanks for sharing.
I have tried the skinny mac and cheese with cauliflower and one with butternut squash, now I need to try this one out, and this recipe is far the easiest to make out of the others, I’m thinking this might just be my new mac and cheese!!!
that’s a great twist on a classic
now that’s a twist!
I love Mac n Cheese and I love pumpkin. This is certainly a different combination. I’d love to try it.
This sounds so rich and delicious. The pumpkin must add a nice depth of flavour along with the sharp cheese.
just add a PSL on the side!
I think I will have to give this a try,it sure looks delicious