Pumpkin is a scrumptious shining star of most holiday tables, but to reach that status it takes some supporting characters like spices, cheese, and herbs.
The November challenge for my Recipe Swappers group was to create a holiday side dish. I decided it was the perfect opportunity to devise my own pumpkin mac and cheese. The first round featured beer, the typical roux, no cranberries, and no Panko bread crumbs or butter in the topping. Well, the beer was overpowering, the roux somewhat pasty, it was flat without the sweet cranberries, and a little dry without the butter.
Next round, another alcohol that blends with pumpkin...I chose whiskey. Butter, onions, whiskey, and we were off to a delicious start!
Even the best rouxs can taste pasty so I left out the flour base and opted for creamy mascarpone and cream cheese instead. When I was tasting the first dish I tossed in a few cranberries and even though I didn't care for the beer, the berries were a definite keeper! Initially, I combined walnuts and Parmesan cheese to sprinkle over the casserole, which tasted great but lacked the crunch and richness I wanted. The solution...Panko and butter!
I thought cheese tortellini would be a terrific alternative to plain pasta. This version is also packed with five cheeses, cream, spices, and fresh herbs. The cranberries lend a zesty little citrus burst, and the topping is blended with butter so it's nice and crunchy along with the Panko, Parm, and walnuts!
Mac and cheese may not be considered traditional holiday fare for some Thanksgiving feasts but it has always been a staple on my family's table during every season. If you're searching for a tantalizing, memorable side dish to serve your guests for the holidays, give this one a try and please let me know how it works out for you and your family!
Ingredients For Macaroni And Cheese
20 ounces cheese tortellini (you need 3 1/2 cups - Here's a recipe for you to enjoy the leftover tortellini with) Sage And Beer Braised Beef Short Ribs Over Cheese Tortellini
2 tablespoons butter
1/8 cup sweet onion or you can use shallots or red onion
pinch of salt and pepper
3 tablespoons Jack Daniels whiskey
2 ounces cream cheese
1/3 cup mascarpone cheese
¼ cup milk (I used half and half cream)
1 cup pumpkin puree
¼ teaspoon coriander
¼ teaspoon cayenne pepper
1 cup extra sharp white cheddar cheese
½ cup Asiago cheese
¼ cup fresh parsley, chopped
2 tablespoons chopped fresh sage
¾ cup dried cranberries
Ingredients For Topping
½ cup Panko bread crumbs
¼ cup fresh grated parmesan cheese
1/3 cup chopped walnuts
2 tablespoons butter, melted
Directions For Macaroni And Cheese
Cook cheese tortellini according to package directions but only for 5 to 6 minutes to allow for them being added to the hot sauce and cooking in the oven. Drain and set aside. Lightly coat an 8 inch square casserole dish with non-stick spray. Heat oven to 350 degrees.
Melt butter in a medium sauce pan. Add onion, salt, and pepper. Cook over medium heat until tender, about 3 or 4 minutes. Turn heat down a notch and pour whiskey in. Cook until alcohol reduces to about 1 1/2 tablespoons, 5 or 6 minutes. Add cream cheese, mascarpone, and milk. As the cheeses melt, whisk continuously until smooth. Whisk in pumpkin. Then coriander and cayenne. Next, stir in cheeses. Once melted, sprinkle in herbs. Taste to see if more salt and pepper is needed. Gently fold in pasta and cranberries. Spoon into the casserole dish.
Directions For Topping
Combine Panko, Parmesan, walnuts, and butter. Distribute evenly over the top of your pasta. Bake for 20 to 25 minutes or until lightly browned on top and bubbly.
Comments