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.
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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!
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6 Comments
Made this last night. I halved the recipe for our family of two. I unfortunately didn’t have onion powder so I carmelized some onions in Hangar 24 Warmer and raw sugar (I only have a cup of brown sugar in the house and I thought I might have feelings later that would require chocolate cookie making). I used the full amount of pumpkin and added a touch of blu cheese. I served this with a mustard cheese bread and roasted brussels. We enjoyed this meal at The Bruery, so I had it with an autum something and a something oak. Neither of us could taste the pumpkin, but it made the cheese sauce the PERFECT consistency, also who doesn’t love extra fiber (and I used double fiber penne from my local TJs)?
Hi Becca! I absolutely love that you have been trying out the recipes and adapting them as such. I wish there were more people out there like you! You are always so thorough! Blue cheese is a great addition. I avoid it because Zach doesn’t care for it (he ruins everything!), so I love this idea. The pumpkin is very subtle. It was subtle when I made it too, but I agree with the consistency. I would say that if you make it again and want more pumpkin, just add more! I WISH we had a TJs nearby =(. This makes me super jealous! Have a great day and enjoy! – Justine