“Life starts all over again when it gets crisp in the fall.”
F. Scott Fitzgerald
What can be better than a bowl of home made Mac’N Cheese on a cool fall day? A heaping topping of crispy bacon-brussel sprouts with caramelized onion on top of that bad boy is what. Adding pumpkin to the cheese sauce makes it almost virtuous to have your Mac guilt free. The sauce gets a onctuous velvety texture with no cream, no thickening agents and less cheese. And pumpkin is so good for us! This Mac’N Cheese is easy to make and has fall in every delicious bite. It can even be served to company, it’s that good. Use strong flavored cheeses with good melting properties to balance the sweetness of the pumpkin in the sauce. I used smoked gouda and asiago in mine. For ease of execution, roast the brussel sprouts while the pasta is cooking so you can serve the Mac’N Cheese as soon as it is ready. An autumnal twist on a favorite classic.