Pumpkin Mac And Cheese Baked in a Pumpkin
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This pumpkin mac and cheese has a crispy panko topping. Bake in a pumpkin for an edible bowl. What a fun autumn dinner!
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INGREDIENTS
• Cinderella pumpkin or a few kobocha squash
•
Macaroni pasta
•
Pumpkin puree
•
Butter
•
Horizon organic shredded cheddar
•
Milk
•
Dijon mustard
•
Nutmeg
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INSTRUCTIONS
Preheat the oven to 400 degrees F (200 degrees C). Cut the top quarter of the pumpkin off, as you would a jack-o-lantern. Scoop out all the flesh and seeds.
1:
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Meanwhile, cook the pasta to al dente in salted water according to package instructions. Drain and add back into the pot.
2:
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Transfer the pumpkin mac and cheese to the inside of the roasted pumpkin.
3:
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To make the topping, melt the remaining two tablespoons of butter in a frying pan over medium low heat.
4:
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