Monday Musings + Creamy Stovetop Pumpkin Mac & Cheese (Kid-Friendly)

1. I had a fabulous time in Kennebunkport, ME with my mom last week! Our rented cottage was 1/2 mile from Goose Rocks Beach on Goosefare Bay. We took twice daily (sunrise & sunset) walks on the gorgeous sandy beach with the dogs,

cooked some delicious meals, hiked through Rachel Carson National Wildlife Refuge,

ran along the quiet back roads, and spent a day in Portland, where we split a delicious Maine Lobster Roll at The Old Seaport Grill.

2. While in Kennebunkport, I discovered the simple joy of eating oatmeal out of a mug.

Pumpkin stovetop oats with candied walnuts, fig butter, and creamy almond butter.

Swoon.

3. Today on The Back Burner blog, I’m sharing a kid-friendly version of my Pumpkin Mac & Cheese from last fall.

This version features colby jack instead of gruyere, and is every bit as delicious as the original.

Don’t miss the recipe!!

Ingredients

2 cups elbow macaroni

2 cups shredded cheddar cheese

1/2 cup milk

1 cup canned pumpkin puree

1/4 cup unsalted butter

1/4 cup all-purpose flour

1/4 teaspoon ground nutmeg

Salt and pepper to taste

Instructions

Cook the Macaroni: In a large pot of boiling salted water, cook the macaroni according to the package instructions. Drain and set aside.

Make the Pumpkin Cheese Sauce: In the same pot, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes to make a roux. Gradually whisk in the milk, pumpkin puree, and ground nutmeg. Continue to whisk until the sauce thickens, about 5 minutes.

Add Cheese: Reduce the heat to low and stir in the shredded cheddar cheese until the sauce is smooth and all the cheese has melted. Season with salt and pepper to taste.

Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce and stir until the pasta is well coated.

Serve: Serve the creamy stovetop pumpkin mac & cheese hot, garnished with a sprinkle of nutmeg or additional cheese if desired.

Estimated Nutrition Per Serving: