Pumpkin Macaroni and Cheese

The recipe I followed came from Onceamonthmom.com and can be found here.  I thought that it sounded interesting and the reviews say it is tasty.  I took it to a carry in today at work and there were no leftovers!  In fact, several people asked for the recipe.  The website says that the dish is great as a side, or hearty enough to be a main dish.  After eating it myself, I would suggest eating it as a side. It's yummy, but might be too strong as the main course.

1/2 pound elbow macaroni, or other small pasta
1/4 cup butter
3 Tablespoons flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2.5 cups low-fat milk
1/2 cups pumpkin puree (Disclaimer:  I realized after freezing the first batch that one of the cans of pumpkin I bought was actually pumpkin pie mix... so hopefully that one is just as good.  Just may have a little extra zing!)
2 cups grated cheddar cheese
1/4 cup grated swiss cheese
1 teaspoon brown sugar
1.5 teaspoon salt
1/2 teaspoon pepper

Topping:
2 Tablespoons olive oil
1 cup bread crumbs
1 cup grated swiss cheese #2

Directions:

Cook pasta according to package directions. Reserve 1 cup water from pasta, and drain the rest. Put macaroni back into pot and add water. Set aside. Sauce: Melt butter in medium saucepan over medium heat. Gently whisk in flour, cinnamon, nutmeg until smooth. Whisk in milk. Bring to a boil, and reduce heat to simmer. Whisk in pumpkin and stir in cheddar cheese and swiss cheese. After cheese melts, add brown sugar, salt, and pepper. Pour sauce into pot with macaroni and reserved water. Mix well, then pour into 9×13 baking dish. To make topping: Mix olive oil, bread crumbs and swiss cheese #2 in small bowl, top macaroni and cheese with topping. Bake at 350 for 25 minutes, or until bubbly.

Freezing Directions:

Prepare as directed above, but do not add topping, and do not bake. Place topping in quart bag without the oil. 

To serve:  
Thaw. Mix topping bag contents with 2 Tablespoons olive oil.  Sprinkle topping evenly over macaroni and cheese. Bake at 350 degrees for 25 minutes, or until bubbly and brown.

Servings: 8

Max and Erma's Tortilla Soup Copycat

I found this recipe and decided to give it a go. I LOVE this soup at the restaurant.

To prepare:
Pull out of the freezer and dump into the crockpot. Cook on Low for 6-8 hours. If it's too thick you can thin with chicken broth or milk (or water). Before serving shred chicken. Toast tortilla strips (or fry in oil).
Serve with tortilla strips and colby cheese.
YUM!