Pumpkin season is here and I couldn't be happier. Fall is my favorite time of year and one of the main reasons for that is the abundance of wonderful produce: winter squash, apples, turnips, brussel sprouts, sweet potatoes, grapes, and more. Last year I started making macaroni and cheese with butternut squash puree. I never posted the recipe for some reason, but it became one of our favorite fall meals. On a recent cold and rainy day, I really felt like a macaroni and cheese for dinner. This time, I decided to make it with pumpkin puree and lots of smoky mozzarella, smoked paprika, and cheddar. It was perfect for a cold autumn day. I think you could also use regular mozzarella and smoked cheddar if you wanted - as long as one of these cheeses is smoked so you get that smoky flavor.
This dish is going to join my other macaroni and cheese creations: classic, Mexican, summer squash, butternut squash, broccoli, and I'm sure others that are yet to come. The great thing about the use of pumpkin puree is that it provides creamy sauce so you can cut down on the use of milk. This recipe makes a great main dish with a green salad or a side dish.