In my neck of the woods, canned pumpkin is liquid gold. You can't find it anywhere. I had to search four grocery stores before I found a can in stock. Naturally, I bought about 15 cans to ensure I don't run out this season. Because my pantry is spewing with this stuff, I've been adding it to just about everything. You name it -- cakes, casseroles, pizzas, hamburgers, cocktails and, of course, macaroni and cheese. I love my macaroni and cheese extra creamy, and unfortunately, you sometimes lose that when you bake it. However, the addition of the canned pumpkin added more creaminess to the cheese sauce, keeping it extra gooey even after 10 minutes of baking. In addition to the creamy texture, the pumpkin pie spice adds such a unique flavor and incredible aroma. Bring this to your next tailgate party or to your family's Thanksgiving meal for a fabulously fall side!
Yields: Six 1 cup servings
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