"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pumpkin Macaroni and Cheese with Ground Meat Recipe

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This recipe for Pumpkin Macaroni and Cheese with Ground Meat, by , is from Palatinate Chapter Daughters of the American Revolution, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Sherrill Koken

Category:
Category:

Ingredients:  
Ingredients:  
400 g (15 oz.) frozen spinach, thawed, drained and chopped
1 small onion
400g (15 oz.) puréed pumpkin (unsweetened), either fresh or canned
100g (4 oz.) Velveta or other melting cheese
1 Tbl. olive oil
400g (15 oz.) ground beef
80 ml (1/2 cup) water
salt, white pepper, nutmeg
500g (20 0z.) macaroni noodles
40g (3 oz.) butter
40g (3 oz.) floor
750 ml (1 1/2 pints) milk
grated Parmesan cheese

Note: non-metric measurements only approximated!

Directions:
Directions:
1. Defrost the spinach and press all the water out. Cut the onions into small pieces. If using fresh pumpkin, peel, remove the seeds and chop the pulp into small cubes.

2. Heat the oil in a pan and add the onions. Brown till soft on medium heat. Add the pumpkin and ground meat. Cook on medium-high heat for 8 minutes. Do not burn. Add about 80ml water, cover and cook further for 10-12 minutes. After 8 minutes, add the spinach. If using canned pumpkin, add this after 10 minutes. Salt and pepper.

3. Cook the macaroni according to package directions, minus two minutes. Drain.

4. Melt the butter in a small pot and add the flour to make a roux. Sweat the roux a few minutes and add 250ml (1 cup) of the milk. Stir constantly on medium heat till thick. Remove from the stove and add the remaining milk. Return the sauce to the stove and cook till the sauce is creamy, stirring constantly with a whisk. Add the Velveta (or other melting cheese). Season with salt, white pepper and nutmeg.

5. Spread some of the sauce on the bottom of a casserole. Heat the oven to 180°C (350°F). Mix the rest of the sauce with the meat and pumpkin. Top with some grated Parmesan cheese and bake for 20 minutes, until golden brown.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Nourishing soul food all in one casserole dish: The family loves it. It is a great 'make ahead' recipe as well.

 

 

 

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