Creamy macaroni and cheese with bits of Italian sausage baked in a pie pumpkin from the new cookbook MELT: The Art of Macaroni and Cheese by Stephanie Stiavetti and Garrett McCord
I'm going to talk about this recipe first, then the cookbook where I got it. Before I get too wordy, some notes:
MELT will be on sale on 22 October 2013. You can preorder a copy from a variety of vendors, check here for a list of links (link to meltmacaroni.com website).
If you preorder a copy, or even if you don't, you can participate in a $500 Le Creuset cookware giveaway! Click here for details on the giveaway (link to meltmacaroni.com website).
I received a review copy* of MELT and chose to post my experience making this recipe from the book because it's tasty and uses seasonal vegetables from my CSA farm share. I am not involved in the cookware giveaway (just passing the info along to you), I do not benefit from the links posted above, nor was I compensated for this post. I do get to keep the cookbook, though, which rocks.
What's all the fuss about baking in pumpkins?
When I see photos of things baked in pumpkins I tend to think it's a gimmick, more for the presentation aspect than the actual taste. I mean, how often do you see photos of the food actually being served? [Yeah, I went there. Seems only sporting to share reality.] As it turns out, while the mac and cheese in this recipe is delicious, it's even better baked inside the pumpkin! How do I know this? The recipe calls for a 5 pound pumpkin and the largest one I'd gotten from my farm share was only 2 pounds. So I baked the rest of the mac and cheese in a pretty Polish pottery bowl alongside the pumpkin. The pumpkin adds a creamy sweet vegetable base to the mac and cheese which is truly amazing.
What if I don't have access to little pumpkins?
Since I've lived around the world where seasonal, traditional American plant items are pretty pricey (I'm talking pumpkins and Christmas trees) I've given this situation a bit of thought. I would suggest using a can of pumpkin puree (not the pie filling, just the puree) and spreading a layer of canned pumpkin along the bottom and up the sides of a 2-3 quart casserole dish, then adding the filling, covering, and baking as directed below. No access to canned pumpkin? Roast whatever winter squash is local to you, and spread that inside a casserole dish, cover and bake.
