MACADAMIA CRUSTED MAHI SALAD
Tender Mahi Mahi with a crispy, crunchy macadamia nut crust served over a delightfully fresh salad dressed in a simple vinaigrette. This versatile salad recipe is a great way to use up whatever fresh veggies...
PUMPKIN MAC & CHEESE
Jason Glover
6
15 minutes
25 minutes
The perfect Fall recipe: Mac & cheese with a pumpkin twist! The pumpkin adds a great savory flavor and makes this mac & cheese so rich and creamy. Throw it in the smoker to bake to really enhance the flavor!
Ingredients
14 oz whole wheat elbow macaroni (or pasta of your choice)
6 tbsp butter, divided
½ onion, diced
3 cloves garlic, minced
4 tbsp all purpose or whole wheat flour
1 tsp salt
2 cups milk
2 cups shredded cheddar cheese
3 tbsp pumpkin pureé
¾ cup water or broth (as needed)
Grated aged gouda for garnish
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Directions
- Preheat smoker, grill, or oven to 325°F.
- Cook the pasta according to package directions. Drain, toss with a bit of oil to prevent sticking, and set aside.
- Melt the butter over medium-low heat. Add the garlic and onion and sauté for a couple of minutes, being careful not to burn or brown the butter, garlic or onion.
- Add the flour and salt and continue sautéing while whisking for another minute or two. Very slowly whisk the milk into the flour mixture. Don’t stop whisking or it will clump. Simmer for approximately 5 minutes until the sauce is bubbling and has thickened just slightly.
- Fold in the cheese with a wooden spoon or spatula until melted. Once melted and creamy, remove from heat and stir in the pumpkin pureé.
- Add the pasta to the cheese sauce. Stir in a splash of extra water or broth if the sauce is a bit too thick.
- Pour the mac & cheese into a baking dish and bake or smoke at 325°F for about 20 minutes. (Smoking adds spectacular flavor to the mac & cheese!)
- Remove from the oven/smoker and enjoy!
