One of Bre’s favorite dishes is creamy macaroni and cheese. This year I introduced her to…pumpkin mac n’ cheese! I know what you’re thinking, that I’m crazy for wasting a perfectly good pie filling but I assure you, it’s one of the creamiest recipes I’ve found to date.
- 1 lb macaroni noodles
- 1 lb shredded cheddar cheese (I use mild but sharp works just as well)
- 1 small pumpkin (roughly 3-4 lbs) OR 1 can of pumpkin puree
- 8 oz. ricotta cheese
- 8 oz. sour cream
- Sun dried tomatoes
- Garlic powder
- Cook macaroni al dente (i.e. leaving it cooked but still firm), set aside.
- Pre-heat oven to 350 degrees.
- If you are NOT using pumpkin in a can: De-seed your pumpkin, cut it into wedges, place wedges on a cookie sheet and place in the oven at 350 degrees until a fork easily slides into it. Set aside to cool. Once cooled, remove skin and mash in a large bowl.
- Add ricotta, sour cream, pumpkin and cheddar cheese to a large mixing bowl and thoroughly incorporate.
- Add noodles to cheese mixture and mix till all the noodles are well covered.
- Pour noodle mixture into a large casserole pan and spread evenly.
- Bake until peaks are a light brown.
- Top with sun dried tomatoes and sprinkle with garlic powder.
This recipe is a bit difficult to write out as it depends on how much you are planning to make. I’ve brought everything down to the smallest increments for a meal for two that averages about 3-4 lbs of meat.
- 3-4 lbs Turkey parts*
- 4 cups water
- 1 teaspoon minced garlic
- 1/2 cup brown gravy mix
- 2 Tbsp Apricot preserves**
- 1 cup Bisquick mix***
- 1 cup Cranberries (dried, fresh or frozen)
- 2 Bouillon cubes
- Boil one cup of water and whisk in gravy mix until thoroughly dissolved; add to slowcooker.
- Add 2 cups of water, garlic, preserves and bouillon cubes to cooker; mix.
- Remove the skin from your turkey if you so desire.
- Place turkey in a slow cooker and set on high.
- Allow turkey to cook on high, until turkey falls off the bone or cooked as desired.
- Remove the bones (you can freeze the bones to make broth later) if you cooked legs.
- Remove the meat from the cooker and set aside.
- Boil the last remaining cup of water and whisk in Bisquick until all lumps are gone.
- Whisk Bisquick mixture into the liquid in the cooker. Add more Bisquick if you want it thicker just remember it thickens a lot upon cooling.
- Add cranberries.
- Drizzle gravy over meat, stuffing, potatoes, or whatever else suits your fancy.
*White meat falls apart a lot sooner than the dark meat.
**Apricot preserves can be substituted with apple sauce as it’s primarily used to keep the turkey moist and add a bit of autumn flavor. They are also a great addition to your yam/sweet potato recipe!
***Instead of Bisquick, you can use Arrowroot or any flour you wish but it doesn’t quite have the flavorful effect.