Why hello there!
It’s Saturday again and we are both here. On the Internets. Probably with a cup of Saturday morning coffee or tea in our hands. So let’s make something of it, mmk?
Cheesy, creamy, crunchy, pumpkiny shells and cheese. Shells because I’ll always have a soft spot in my heart reserved for Velveeta. It was the food I always requested when I was a kid and came home sick from school. There’s just something comforting about that creamy neon cheese and the way it so deliciously coats each and every shell in the bowl. I get excited just thinking about it!
Let’s never be too good for Velveeta.
And I know this pumpkin version of macaroni and cheese (cough cough SHELLS and cheese) has totally been done before. I know I’m not doing anything new or inventive in the blogworld by posting this recipe for you today. But, have you ever made it? It’s really good. Mind-blowingly good, actually. And perfect for Thanksgiving or anytime!
If pumpkin isn’t your favorite, you could easily use pureed butternut squash instead. I just happened to have two cans of Libby’s on my kitchen shelf just begging to be used. And while you can’t overtly taste it (you won’t have an estranged uncle going WHAT IS THIS WEIRD PASTA DISH?), it adds a subtle creaminess and spark to a much loved holiday favorite.
Try it! Then report back. The recipe is over at PBS Food today. Enjoy!
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{ 53 comments… read them below or add one }
Holy-freaking-cow! That looks really good. And I am totally sitting here with my mug of Saturday morning coffee. But my husband is also cooking breakfast:). Hope you have an excellent Saturday!
What an amazing idea! I never would have imagined something so unique and delicious looking!
The drippings on the side of the pan are my favorite. This looks absolutely fantastic.
For a second, I thought maybe this was another one of your grandmother’s recipes and that you had indeed used velveeta! (they had that back then, right?) I used to LOVE velveeta as a kid, but your version looks just as good, minus the scary chemicals in fake cheese.
I love how it’s bubbled over in the last pic…looks so good. And better you with oven clean up than me
Luscious! I can’t wait to try this recipe!
I love using squash in mac and cheese.. I used to do it all the time for my kids
Anddd that looks soo amazing
OMG this looks uhhhmazing!!
Jenna,
What’s up with your book? I thought it was supposed to come out in summer 2011?
I took longer writing the manuscript than originally planned….just finished and it actually just got named and copyrighted and is coming out in september! woot woot! finally.
Congrats! Can you tell us the title?!
(I’m surprised people keep asking you this question, seems like you have to answer it everyday!)
I didn’t realize oher people were asking it. I do not comment very often nor do I read others comments so I woudn’t have known unless she actualy wrote it in her blog post.
That’s good Jenna. Congratulations.
Wow, that looks amazing. I love it when the top gets golden brown and bubbly. I’ve also never made mac & cheese with shells (aside from consuming lots of Annie’s on camping trips). Looks great!
Let’s never be too good for Velveeta. I AGREETA.
Sorry.
But I do!
You and Jessica from HowSweetEats write very similarly.
Looks great! I guess using squash can cut back on some of the butter used?
amazing! i’ve made butternut squash mac & cheese, but never a baked version. can’t wait to try it!
Quickly! What cheeses are in the grated cheese blend? I have a block of cheddar begging to be used in my fridge, but if this dish is made even more delightful with a combo of asiago and mozzarella…then by golly that is what I will dash to the store and get!
Whoa. Original and creative over here! This looks amazing on so many levels and pumpkin will always work for me.
haha, I was reading this with a cup of coffee in one hand, the other on the mouse. How’d you know?
Well, if this doesn’t sound amazing on a chilly day, i’m not sure what does?
Yum!! Macaroni & Cheese is my favorite food, and adding pumpkin is a great idea! I might even make it this weekend!!
I have a very similar recipe (although I used butternut squash) that uses grated apple in it – pretty much blew my mind! Made for the perfect autumn-y goodness (let’s not talk about how quickly I polished off an entire casserole dish of it by myself, ok?)
grated apple? double yum!
Oh dear. This sounds/looks almost too good to be true. I guess I’ll just HAVE to make it to be sure that isn’t the case.
Hi! I’m a new reader and this looks aaaaaamazing! I might have to make this RIGHT AWAY. Thanks for posting
really you can’t go wrong with pumpkin and/or cheese. always good to remember the classics!
Bahahah, pumpkin spice latte in my hand! You nailed it!
your blog was suggested to me. Opening up your site and seeing this post… I know it was a good suggestion!
haha have you been reading gomi? i’m guessing that comment about it not being anything new is a reference to that.
ps, try pumpkin mixed with ground up ameretti cookies in savory dishes like this. so good.
That sounds wonderful, I’ll have to go check out the recipe!
This sounds lovely! Great fall meal.
I loooove pumpkin mac & cheese!! (I make mine dairy-free, though.) I’m pretty sure I’ve made some every week for the past few months now
so addicting
I went to a friend Thanksgiving last night and decided to bring this–despite the fact I had already gone to the grocery store to buy all the needed ingrediants for a favorite appetizer. I heard this multiple times during dinner: “Who made the mac & cheese? It’s amazing!” and “I totally need this recipe.” (And my artichoke dip dish was cleaned out by the end of the night too.) Yay, me! Thanks Jenna for helping me pretend I have talent in the kitchen!!
so glad you guys liked it!
Thank God I’m not the only food blogger who still loves Velveeta.
I would eat that all in one sitting. Shamelessly.
What a great idea! I can’t wait to make this very orange recipe!
And shells were always my favorite kind of pasta in mac & cheese, so this perfect.
This sounds ridiculously amazing; i will be making it this week for sure. Any specific cheese you recommend in the “cheese blend?” Was thinking gruyere and cheddar…maybe fontina…
made this for dinner tonight…so amazing! i had to tweak it a bit due to a lack of bread crumbs…but crumbled potato chips make a great topping substitution. thanks for sharing!
I made this recipe for dinner tonight. It is sooooooo good. I added in garlic, crushed walnuts, and fresh thyme to the bread crumbs. I also used earth balance, plain almond milk, and whole wheat flour for the sauce. Turned out perfectly. My boyfriend and I both went back for thirds!
great substitutions! i’ll have to try that!
I made this last night and added 1/2 a cup of marcapone to it. Delish!!! My roommates refuse to share with anyone else. HA.
I HAVE to try this!
WOW! Everything about this dish looks delicious – I seriously and craving this dish now!
Oh, Shells and Cheese memories!
…on of the few dishes (besides fried eggs, oatmeal & custard pie) that my dad specialized in
Wow! That’s dinner tonight
I cannot wait to try this–looks amazing!
This is amazing, Jenna! My entire family was thrilled with it, and that’s saying a lot for my picky family. I’ll definitely make it again! Thank you!!
So happy to hear it, Tracie!! Thanks!
I made this tonight. I was really hoping it wasn’t going to be “odd”…oh no, it’s amazing. I ate it all before I even cut into the chicken next to it. I also managed to pour it into a 9×9 dish and realized I had leftovers so I put it in two ramekins. Delicious and adorable.
Made this past Thankgiving! It was such a hit with the fam! Hoping to make it again and soon! Loved it!!
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