Pumpkin Pie Macaroni and Cheese
Print recipeIngredients
- 2 cups pumpkin pie filling*
- 1lb rotini pasta
- 1 tablespoon olive oil or butter
- 1 Medium onion (chopped)
- 1 cup Swiss cheese (shredded)
- 1 teaspoon garlic salt
- 1 teaspoon pepper
Directions
| 1. | * This recipe is meant to use up leftover pumpkin pie filling - cooked or still in liquid form. If you do not have this on hand, consider making this recipe or mixing a half a can of pumpkin with a half cup of evaporated milk. Add cinnamon, ginger, cloves, and nutmeg to taste. |
| 2. | Saute chopped onion in olive oil or butter in a medium pan for 8-10 minutes until soft. Add garlic salt and pepper to taste. |
| 3. | Boil noodles in boiling salted water. Add one cup of the cooking liquid to a the saute pan and drain noodles. |
| 4. | Add pumpkin pie filling to the saute pan. Bring to a boil. Let simmer for 2 or 3 minutes until slightly thickened. Stir often. Add this mixture back to the pasta pot. Stir. Slowly stir in Swiss cheese, reserving a quarter cup of cheese. Again, garlic salt and pepper to taste. |
| 5. | Optional step: pour macaroni and cheese into a buttered casserole dish, top with reserved cheese, and bake in the oven for 15 minutes at 350 degrees. Alternatively, serve directly from pot, sprinkling reserved cheese on each individual plate. |
