Pumpkin Mac 'n' Cheese From 'Melt: The Art of Macaroni & Cheese

Name: Pumpkin Mac 'n' Cheese From 'Melt: The Art of Macaroni & Cheese
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: American
Ingredients: 4 servings Freshly ground black pepper; 113 grams elbow macaroni; 142 grams Fontina, cut into 1/4-inch cubes; 1 teaspoon chopped fresh rosemary; 1 teaspoon chopped fresh sage; 1 teaspoon chopped fresh thyme; 57 grams Gruyère, cut into 1/4-inch cubes; 237 milliliters heavy cream; 1 Tbsp olive oil; 113 grams mild Italian pork sausage; 3 scallions, diced; 4 servings Sea salt; 1 sugar pumpkin, or other sweet variety (not a carving pumpkin), about 5 pounds

You can never have too many main course recipes, so give Pumpkin Mac 'n' Cheese From 'Melt: The Art of Macaroni & Cheese a try. This recipe serves 4. One serving contains 716 calories, 26g of protein, and 49g of fat. From preparation to the plate, this recipe takes around 2 hours. Head to the store and pick up sugar pumpkin, sea salt, mild pork sausage, and a few other things to make it today. To use up the fresh rosemary you could follow this main course with the Vanilla Yogurt with Grape and Blueberry Compote with Honey and Fresh Rosemary: An Easy Breakfast or Dessert as a dessert.

Instructions

Preheat the oven to 350°F.

Equipment you will use

Oven

Cut a circle from the top of the pumpkin at a 45-degree angle, the way you would cut open a pumpkin to make a jack-o’-lantern, and set aside. Scoop out the seeds and strings as best you can. Generously salt and pepper the inside of the pumpkin, pop the top back on it, place it on a rimmed baking dish (since the pumpkin may leak or weep a bit), and bake for 45 minutes.

Ingredients you will need

Salt And Pepper

Pumpkin

Seeds

Pop

Equipment you will use

Baking Pan

Oven

Meanwhile, heat the olive oil in a sauté pan over medium heat. If the sausages are in their casings, remove the meat and discard the casings. Crumble the sausage meat into small chunks and cook until lightly browned.

Ingredients you will need

Ground Pork Sausage

Olive Oil

Sausage

Meat

Equipment you will use

Frying Pan

Remove the sausage from the pan with a slotted spoon and set aside to cool. Discard the drippings, or save for gravy or what have you.

Ingredients you will need

Sausage

Gravy

Equipment you will use

Slotted Spoon

Frying Pan

Also while the pumpkin bakes, cook the pasta in a large pot of salted boiling water until al dente.

Ingredients you will need

Pumpkin

Pasta

Water

Equipment you will use

Pot

Drain through a colander and rinse with cool water to stop the cooking process.

Ingredients you will need

Water

Equipment you will use

Colander

In a bowl, toss together the Fontina, Gruyère, sausage, pasta, scallions, and herbs. Once the pumpkin is done baking, take it out of the oven and fill it with the macaroni and cheese.

Ingredients you will need

Macaroni And Cheese

Green Onions

Fontina Cheese

Gruyere

Pumpkin

Sausage

Herbs

Pasta

Equipment you will use

Bowl

Oven

Pour the cream over the filling.

Ingredients you will need

Cream

Place the top back on the pumpkin and bake for 1 hour, taking the top off for the last 15 minutes so the cheese on top of the filling can properly brown. If the top cream still seems a bit too wobbly and liquid, give it another 10 minutes in the oven. The cream may bubble over a bit, which is fine.If the pumpkin splits while baking, as occasionally happens, be thankful you set it in a rimmed baking dish and continue to bake as normal.

Ingredients you will need

Pumpkin

Cheese

Cream

Equipment you will use

Baking Pan

Oven

Cut it into sections and serve them, or just scoop out the insides with scrapings of the pumpkin flesh for each serving. Either way is just dandy. Salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Pumpkin

Wine pairings: white Rhône Valley blends, Viognier, oaky Chardonnay, champagne

Ingredients you will need

Viognier