Pumpkin Mac & Cheese

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Photo by Manzanita Photo, Rebecca Caridad

We are officially a family of four!  Our beautiful son, Calen Ash, graced us with his presence two weeks ago.  It was a magical experience, really everything we could have hoped for and more.  We had a successful home birth.  Cia slept through the whole experience waking up to meet her baby brother.  What more could we ask for?   I always knew I wanted more than one child and two feels right.  Four has always been my number and a sense of balance has been struck within our household.

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Don’t get me wrong though the true challenges are just beginning.  A week after Calen, or baby ‘K’ as Cia calls him, was born Cia fell on her face smashing one of her front teeth in.  I’ll spare you the details but it was really a scene with a bloody mouth and a moved tooth.  Then yesterday, a week after the initial incident, we were at the pumpkin patch when she tripped over a pumpkin falling flat on her face resulting in another bloody mouth experience.  Yes this seriously happened two weeks in a row.  We are back to the dentist this week with hopes the tooth will somehow make it through all this trauma.  Nobody ever said parenting was easy!

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I can’t complain though, I love my family.  We are quite the group together and I look forward to the many memories we create in the years to come.

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Now as we enter our third week we seem to have found a groove.  Last week I was officially back in the kitchen cooking and now it’s time to start sharing some meals again.  Last night I made pumpkin mac and cheese.  There are tons of recipes floating around the internet and Pinterest and I couldn’t resist making one for myself.  I ended up using canned pumpkin as we left the pumpkin patch without any pumpkins to bake off.  The end result was better than I could have expected.  The pumpkin flavor was present but not overpowering.  I used garlic powder and mustard powder for my seasonings.  Savory, creamy, and delicious!

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Pumpkin Mac & Cheese

  • elbows, I used Lundberg Organic Brown Rice Pasta – 3/4 of a 12oz box
  • 2 tablespoons butter
  • 2 tablespoons spelt flour
  • 1.5 cups half and half (or milk)
  • 3/4 cup pumpkin
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 teaspoon mustard powder
  • 1/4 teaspoon garlic powder
  • 4 oz cheddar cheese, grated
  1. Cook pasta according to package.  Set aside.
  2. Meanwhile melt butter over low heat.  Once melted add the flour and stir for 2 minutes.
  3. Add the half and half and continue to stir until no clumps are left.  Bring to a simmer over medium heat and simmer for a few minutes until starting to thicken.
  4. Add the pumpkin, salt, pepper, mustard, and garlic.  Stir until smooth.
  5. Lastly add in the grated cheese and again stir until cheese is melted and a smooth consistency is achieved.  Taste test and add more seasoning if necessary.
  6. Stir in pasta and heat through.

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