Sunday, February 24, 2013

Pumpkin Butter Bean Mac & Cheese

Today was Purim!

I spent it writing a paper.

I don't want to talk about it.

So I'm skipping straight to the recipe for our Purim seudah mac & cheese.

This mac & cheese recipe will blow your socks off.

Pumpkin Butter Bean Mac & Cheese (serves probably an army...about 9-12 servings.)
  • 2 boxes macaroni/pasta (I used whole wheat mac and...not sure what the second one was?)
  • 1 can butter beans, liquid drained into a separate cup
  • 1 15 oz can pumpkin puree
  • 4-5 cloves garlic (to taste)
  • 1 tsp olive oil
  • s & p and ground red pepper to taste (and whatever else your little heart desires, because this is a very flexible recipe)
  • 1 Cup shredded mozzarella cheese
  • 1 Cup shredded cheddar cheese
  • bread crumbs
  • Fake bacon bits
  1. Cook pasta according to package directions (salt the water like the ocean) and drain, reserving some of the liquid.
  2. Puree together: butter beans, garlic cloves, olive oil, s&p and spices.  Add liquid from the butter beans in small amounts, mixing in well, until the mixture turns creamy.
  3. Once the right texture is achieved, add in pumpkin puree and 1/2 cup of each cheese.  Mix well.
  4. Add pasta to sauce and mix well.
  5. Pour into a deep 9x13 pan, top with the other 1/2 cup of each cheese, bread crumbs, and fake bacon bits, to taste.
  6. Bake at 350, uncovered, for about 10-15 minutes until the cheese is browned and bubbly. :)
  7. Stuff your face.  Thank me later.

Edit: I just used this website to analyze the calories and nutrition and whatnot.  Based on 12 servings, and assuming the site is accurate: 374 calories, 9.2 g dietary fiber, 17.7 g protein, 20% Calcium, 120% Vit A, and 21% iron.  Again, cannot vouch for the accuracy there.  Does that sound right to you guys?  Who cares.  Dig in.