Pumpkin Macaroni and Cheese Recipe


Since pumpkin season is upon us and there’s abundance at the grocery stores, here’s a yummy recipe which I can’t get enough of.

What You Will Need:

–   2 cups of uncooked elbow macaroni

–   ¼ cup of butter

–   ¼ cup of flour

–   2 cups of milk

–   ½ tsp of salt

–   ¼ tsp of pepper

–   1 tsp of Dijon mustard

–   ¼ tsp of ground nutmeg

–   1 cup of pumpkin puree

–   2 cups of shredded cheddar cheese


What You Will Need to do:

1.   Preheat your oven to 350°F.

2.   Bring a pot of water to a boil and cook the pasta as directed on the package.

3.   While you’re waiting for the pasta to cook, melt the butter in a pan and slowly stir the flour in.

4.   On low heat, stir in the milk and let simmer until everything has become thick.

5.   Now stir in the salt, pepper, mustard, nutmeg and pumpkin puree.

6.   Next, add 1 ¾ cups of the cheddar cheese.  Continue to stir until the cheese is melted.

7.   Drain the water from the pasta and then add the macaroni to the cheese sauce.

8.   Once the pasta is completely covered in the cheese sauce, pour into a 3-quart casserole dish.  Add the remaining cheddar cheese and bake, uncovered, for 25 minutes.


Best Tuna Casserole Recipe Ever!

I’m not a huge fan of fish, let alone canned fish. I guess you could call me a fish snob! I think it’s the smell more than anything but I’ve come across the best tuna casserole recipe ever that puts all those issues aside.


  • 2 cans of Campbell’s Cream of Mushroom Soup;
  • 1 cup of milk;
  • 2 cans of tuna, drained;
  • 2 cups of frozen broccoli pieces (however, this can be substituted for other vegetables like     mixed veggies or just peas, whatever you prefer);
  • 4 cups of cooked penne noodles (however, I’ve seen macaroni noodles being used); and
  • Pepper to taste.


  1. Preheat your over to 400°F.
  2. Mix all the ingredients into a 2-quart size casserole dish, at least.
  3. Bake for 30 minutes.

This is very yummy.  Enjoy!

Hash Brown Potato Casserole Recipe

What You Will Need: 

–  1 bag of frozen hash browns – thawed
–  3/4 cup  melted butter
–  1/2 cup of chopped  onion
–  1 can of cream of chicken soup (or cream of mushroom; however, I do prefer the cream of
chicken)  undiluted
–  1 cup of sour cream
–  1 cup of shredded cheddar cheese
–  2 cups of corn flakes- crushed
–  1 tsp of parsley flakes (optional)

What You Will Need to do:

1.  Combine potatoes, 1/2 cup butter, onion, soup, sour cream and cheese together.

2.  Spoon mixture into a buttered a casserole dish.

3.   Stir remaining butter with corn flakes (easiest way I’ve found to crush the corn flakes is to place in a plastic bag and crush with a rolling pin).

4.  Sprinkle over potato mixture.

5.  Bake in a pre-heated 350°F oven for 40-50 minutes.

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