The leaves are starting to change colour and the temperatures are falling, so it’s only right that it’s time to bring out the fall flavours, like this pumpkin mac and cheese dish. No, the pumpkin faces aren’t the only pumpkin thing about this dish, it really has pumpkin in it.
I’m not going to bore you with some story as to how I decided to make these. I’ll just say that I used Annie’s Homegrown Mac and Cheese and Annie’s Homegrown Cheddar Bunnies Crackers. Wendy loved everything about this dish and so did I. I find the pumpkin puree adds extra creaminess to the dish and the crushed crackers give it a good crunch.
Pumpkin Mac & Cheese
Ingredients
- 1 box of Annie’s Cheddar Mac & Cheese
- 2 tbsp pumpkin puree
- splash of milk
- 1 cup Annie’s cheddar bunnies crackers, crushed
- 6 plastic dessert/pudding cups
- permanent black sharpie marker
Instructions
- Boil the pasta.
- As the pasta boils, take your dessert/pudding cups and draw Jack’O’lantarn faces on them with a sharpie. Put aside.
- Drain cooked pasta and add the pumpkin puree, cheese packet that came with the mac and cheese and milk.
- Stir until well combined.
- Fill your cups with the mac and cheese.
- Sprinkle crushed bunnies crackers over the tops of the mac and cheese.
- Enjoy.
This is a great dish to include in a Halloween party. Stay tuned and I’ll show you the allergy-friendly Halloween table I put together.
Do you like to put pumpkin in your recipes? Let me know in the comments below.
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