Mac and Cheese Stuffed Roasted Pumpkin

Mac and Cheese Stuffed Roasted Pumpkin
A meal all in one
This is undoubtedly an all-time comfort dish.  It is beautifully presented in its own bowl.  The combination of the sweet caramelized roasted pumpkin with the creaminess of the smooth mac and cheese makes this a memorable and satisfying meal.  I like using an excellent melting American cheese from the deli, but you can use any good melting cheese you like.  You can also use a nice smoked cheese if you prefer.  Top it with store-bought pepitas for an additional crunch.  If you cannot find pepitas, you can use sunflower seeds.  

Ingredients for Mac and Cheese:
1 lb elbow or shell pasta (cooked al dente)
1 lb American Cheese ( I use a good melting brand)
4 TBS butter
1/2 cup half and half
1/2 cup grated cheese ( I use Pecorino Romano)
1/4 cup fresh parsley, chopped
2 TBS roasted Pepitas 
See roasted pumpkin recipe below:

Stuffed Pumpkin Directions:
1.  Cook pasta according to the package.
2.  In a medium saucepan add the cheeses, butter, half and half, and parsley.  Stir and simmer on low until cheeses are melted.  Make sure to stir the bottom of the pan to prevent cheese from sticking.  

 How to roast a pumpkin.

I start with a small sweet Sugar Pumpkin (also known as a Pie Pumpkin).

The pulp or flesh of a Sugar Pumpkin is meatier and less grainy or 

stringy than a large pumpkin.  I kick start the cooking process, by microwaving the pumpkins.  

This method will allow slicing the pumpkins, more easily. 

Simply place in microwave whole, lining with parchment paper or microwavable

safe dish.  Cook on high heat for approx. 10 mins.  

Slice pumpkins in half and place on a lined baking sheet inside facing up.  Scrap out the insides.

Drizzle with olive oil and sprinkle with salt and pepper.  Flip pumpkin halves

upside down, allowing oil to coat the bottom of the baking sheet.

 Note:  If using pumpkin for sweet dishes such as pie, omit the pepper.

Bake for 45 mins to 1 hour at 350 degrees.  Pumpkin will be golden brown

and ready to eat.  Peel skin off, cube, and store in a well-sealed container.

Pumpkin can also be frozen, until ready to use.