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.
It is currently available in creamy and delicious Vanilla Bean and Salted Caramel flavours. You can enjoy it on its own, or with your favourite toppings. It is packed with 10g of protein per serving and only 110 calories, meaning you can also slip some into your smoothies, shakes, cakes and muffins for a guilt-free enhancement. I already have some great ideas!
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!
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
Instructions
- 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.
Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!
kathy downey
Tuesday 29th of September 2015
I think I will have to give this a try,it sure looks delicious
mrdisco
Monday 28th of September 2015
just add a PSL on the side!
heidi c.
Friday 25th of September 2015
This sounds so rich and delicious. The pumpkin must add a nice depth of flavour along with the sharp cheese.
Stephanie LaPlante
Friday 25th of September 2015
I love Mac n Cheese and I love pumpkin. This is certainly a different combination. I'd love to try it.
mrdisco
Thursday 24th of September 2015
now that's a twist!