Seeking a Renaissance in San Francisco
Thanksgiving is almost here! I will be having family over at my place for the first time this year – I guess that’s part of being an adult 😉 My family is Indian and vegetarian, so there will be no turkey for us. I put together an Indian menu with some Thanksgiving flavors, so be sure to check back here in the next few days for a post on that.
For now, I thought I would share another veggie friendly Thanksgiving recipe. I was invited to a Thanksgiving potluck at a friend’s place over the weekend and was scoping around for macaroni and cheese dishes. I found a great recipe for Pumpkin Mac & Cheese with Maple Caramelized Onions on La Petite Baker! It turned out great and only took about 30 minutes to make, so here goes! [via La Petite Baker]
You can check out this link here to show you how to make caramelized onions. At the last few seconds of cooking, you are going to add the maple syrup and the balsamic vinegar. Set aside. Pour half the box of the elbow pasta into a pot of boiling water and cook until al dente. About 8 minutes. Rinse and set aside.
Pre-heat oven to 400 degrees F. Grease a 2 quart casserole dish
Heat cream and pumpkin in a heavy bottomed sauce pan on medium heat until thickened. Add milk and mix in. Reduce heat to low and whisk in the cheese until completely melted. Add in the 1 teaspoon of pumpkin pie spice, cayenne pepper, pepper and salt. Add pasta into the cheese mixture and fold in the caramelized onions. Pour the mixture into the greased casserole dish. Sprinkle panko, parmesan and the rest of the pumpkin pie spice on top. Bake for 8-10 minutes, or until the bread crumbs have browned.
And here is a photo of the yummy dish!