Macaroni and cheese of any kind is always a favorite around here. What I love about macaroni and cheese is that you can put just about any spin on it and make it delicious. I have had butternut squash mac and cheese in the past, so I had a feeling that pumpkin would work just fine. I couldn’t have been more right. I always have a problem with mac and cheese where it’s never creamy enough for me. No matter what I do, it’s just never creamy enough. Well this time was completely different. I really think that pumpkin took this mac and cheese to a whole new level, and from now on I don’t think I will go any other way. We paired with a SPEC-TAC-U-LAR pumpkin ale and the combination couldn’t have been more perfect. The next time you are in the need for some REAL comfort food, try this recipe on for size. It’s the perfect Fall dish that you do not want to miss out on.
I don’t have a whole lot of fun facts for macaroni and cheese. The recipe is pretty self explanatory. The only huge difference between this recipe and a regular mac and cheese recipe is the pumpkin. I really think the pumpkin gives this dish something it was totally missing. The pumpkin makes it creamier and adds a depth of flavor you can’t get with the regular stuff. So yeah. Yum. It was so great that I didn’t feel bad eating it two days in a row!
We didn’t give Anderson Valley’s Fall Hornin’ Pumpkin Ale a try last year and I’m super sad about this. It is amazing! It has the perfect notes of pumpkin, but they don’t overdo it. It pairs very well with hearty, wholesome dishes; this mac and cheese recipe included. It’s smooth and just a tad spicy. Oh and don’t you just love when GREAT breweries can? We certainly do. You can get this beer in a bottle or can, which is super awesome in our book. We love it so much that we may have stocked up…just a little =). Give this beer a try and pair it with your favorite Fall dinners!
Have a great night everyone!