I couldn’t hold out!
It’s pumpkin season ( well not officially but you see my point)!!
My love for Annie’s products knows no bounds. And I keep it real for a minute- This back to school season has been a hard transition. So when I thought about a quick last minute meal, all I could think about is Mac and Cheese. When I was a kid, I think that I might have been responsible for the consumption of half box mac and cheese in the 90’s. In the words of the ever wise Beyonce- I ain’t sorry.
Kind of a side note- We were bracing for a hurricane this week. Hurricane Hermine missed us however it did hit Florida. So we were up all night checking in with our family and friends in Northern Florida. Other than a little electricity outage my family is safe. We stocked up on tons of pantry essentials. I am so happy that Annie’s offers healthy pasta options and snacks. I was able to prep for the hurricane without compromising on quality.
Can we just talk about this creamy goodness that is happening right now. This has everything: creamy. thyme-y and flavorful. This is the perfect way for me to get ready for everything pumpkin.
I saw a meme that fall starts at eh end of september so put away the pumpkin until then. That meme is so off. I have been hoarding every gourd that I can find in the grocery store. Literally the first thing on my list was pumpkin mac and cheese. My mom makes this amazing pumpkin pasta sauce, and I have been holding out on making it. But I am all about super easy meals since the kids have started school. Between tennis, music, homework and swimming- I have no time but I still want to make healthy meals for them. I absolutely enjoy the fact that Annie’s pasta is certified organic so it is a win, win, win situation.
I also made a super fast video to go with the recipe. You can watch it here or head over to our youtube channel.
Have a great long weekend and Happy labor day!!!!
- 1 box Annie’s Homegrown
- 1 Tablespoons butter
- 1 garlic clove smashed
- 1 Tablespoon chopped fresh thyme
- 1 cup Pumpkin Chopped (approx 10 oz)
- 1 1/2 cup Stock I used Vegetable
- 1/2 cup Milk
- Salt and Pepper to taste
- Grated Cheese for topping
- Extra thyme for topping
Boil the pasta according to the directions on the box and drain.
Return the saucepan to the stove. Add stock, pumpkin, garlic, and thyme. Bring to a boil. Allow to boil until pumpkin is tender. Remove garlic clove and thyme. Add milk, butter and cheese packet.
Blend with an immersion blender. Be careful of splattering.
Turn the heat to low. Allow the sauce to cook for about 5 minutes. Whisk or stir to check the thickness of sauce. If you want you can add more milk to thin the sauce.
Combine the pasta and sauce together. Stir well to evenly coat with sauce. Season with salt and pepper to taste.
Sprinkle the top with grated cheese and additional thyme if desired. Enjoy!