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!