Pumpkin Mac "n" Cheese with Bacon, 10/26/12 - KATV - Breaking News, Weather and Razorback Sports

Pumpkin Mac "n" Cheese with Bacon, 10/26/12

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Jason Knapp

UCA


1 pound elbow macaroni

4 cups milk

2 sprigs thyme

4 cloves garlic,chopped

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

15 oz can Pumpkin Puree

6 cups shredded sharp Cheddar

Kosher Salt

Freshly ground black pepper

1/4 cup chopped flat-leaf parsley

4 slices bacon, cut crosswise into thin strips

1 large onion, diced

2 garlic cloves, chopped

Directions

Cook Macaroni to box specifications. 

Preheat the oven to 400 degrees F.

In a small saucepan heat the milk with the thyme sprigs and 2 garlic cloves. Melt the butter in a large, deep skillet over medium-high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming. Whisk it milk into the butter and flour mixture. Continue to whisk vigorously, and cook until the mixture is nice and smooth. Stir in the canned pumpkin and 5 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper. Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture. Scrape into a  baking dish and sprinkle with the remaining 1 cup cheese. Bake for 30 minutes, or until hot and bubbly.

While that bakes, heat a saute pan. Add the bacon, render the fat and cook until crispy. Add onion, garlic and thyme leaves and cook for about 5 minutes to soften the onion. Season with salt and pepper.

To serve, remove thyme sprig and scatter the bacon mixture over the mac and cheese.

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