on Feb 21, 2017, Updated Jul 04, 2024 I’m not kidding when I say that this recipe has been sitting in my head and on my computer for four months now. But it’s one of those things that is so damn hard to photograph. And my food blogger-ness does not allow me to share a recipe when I’m not 100% okay with the pictures. I’ve shot this a total of five times which means it’s been made way more times at home. And every time I’ve tweaked and added and made changes. Because I obviously can’t sit still and let a good recipe be. Which this sooooo is! Which is why when we shot this video TWO WHOLE MONTHS AGO, there was no kale in the recipe. It was just pumpkin sausage mac and cheese. But how can I let a recipe get on this blog with ZERO veggies ???? So the kale went in. Also see: Easy Stovetop Jalapeno Mac and Cheese But I can’t re-shoot the video so when you watch this, please just imagine I’m adding some kale in the end
WATCH HOW TO MAKE CREAMY PUMPKIN SAUSAGE MAC AND CHEESE ON VIDEO
Like all my pasta recipes, this one was also pretty accidental and a fridge cleaning exercise. I have a super bad habit. I love hoarding. So for example, when I see all those cute little pumpkins sitting on the store shelf. I obviously have to buy five instead of one. And then I don’t know what to do with them so I make homemade pumpkin puree. By the jars! And then my fridge is full and umm I start looking for ways to get rid of it. Which brings us to this recipe. And for once am I glad my fridge was full of homemade pumpkin puree jars. Because this creamy pumpkin sausage mac and cheese is THE BEST! It is what you need when winter is about to get over and you want that last feeling of eating pasta in a bowl in your jammies. Just to hold on to the chilly air a little while longer where there’s soup and creamy pasta and maybe some crusty bread to mop it all up? And you still have an excuse to wear your favorite grey sweater. And eat all the carbs you can. Before we go any further with our love affair with this mac and cheese, I have to tell you that there’s no other way but to make your own pumpkin puree.
How to make Homemade Pumpkin Puree?
Believe me making pumpkin puree at home is the simplest thing you can do. Everyone has their own methods and here’s a really comprehensive resource that I found. But what I like to do is boil and puree. All you need to do is peel and cut the pumpkin into small 1 inch pieces. Add them to boiling water and boil for 20-25 minutes till the pumpkin is fork tender. Drain and once cool, puree till smooth. You can make a big batch and freeze or can it. But for some reason if you absolutely can’t make your own, here’s an organic canned pumpkin puree that you can try. Guys when you want a bowl of comfort food, whether its summer or winter, this mac and cheese is a winner! It really takes all of 30 minutes to cook and you are going to be wishing you made extra for leftovers.
More Recipes With Pumpkin:
Creamy Roasted Pumpkin SoupSpicy Thai Curry Pumpkin Noodle SoupPumpkin Snickerdoodle Cookies
