#Kitchen #Recipe and #HealthyFood: Alyssa Rivers October 19

Alyssa Rivers October 19 लेबलों वाले संदेश दिखाए जा रहे हैं. सभी संदेश दिखाएं

मंगलवार, 19 अक्तूबर 2021

Pumpkin Mac and Cheese

Pumpkin mac and cheese is a delicious spin on a classic dish! Cheesy and filled with delicious pumpkin flavor, this amazing pasta will be the ultimate fall recipe that your family and friends will love!

I love a good mac and cheese recipe and you add in some pumpkin and I am sold! Go ahead and try this Incredible Lobster Mac and Cheese, Baked Cauliflower Mac and Cheese, or this insanely delicious Chicken Caprese Macaroni and Cheese. They are all so different and delicious!

Pumpkin mac and cheese in a bowl with a spoon.

What is Pumpkin Mac and Cheese?

Pumpkin mac and cheese is a delicious dish that is based on traditional mac and cheese. It is filled with sweet spices like cinnamon and nutmeg to bring in that amazing fall taste that we all love. Then, you not only add in some unique cheeses but you add in some pumpkin puree. So get ready because this is a recipe that you will want to make over and over this season!

I love a unique mac and cheese because my kid LOVE it. So if there is any way that I can switch it up so that we can make it more often without feeling burnt out of the same recipe over and over, I want it! This pumpkin mac and cheese has such a unique and subtle sweet taste that it’s slightly addicting! It pulls in all of those classic fall flavors. But I especially love that it is a savory recipe that uses pumpkin. There are so many cookies, bread, and desserts out there that use pumpkin. So it’s nice to find one that I can use for dinner instead!

Ingrdients to Make Pumpkin Mac and Cheese

Full of a mixture of sweet and savory flavors, this mac and cheese are unique and delicious! See the recipe card below for a list of exact ingredient measurements.

Elbow pasta: I prefer to use the large elbow noodle for this mac and cheese!
Butter: Try and use unsalted butter so that you are not adding any additional salt to the recipe.
Four: All purpose flour will work great for this!
Milk: Any kind of milk, 1% or 2% is perfect in this recipe.
Pumpkin puree: You can use store bought pumpkin puress or you can try this simple and easy homemade pumpkin puree recipe! Then you are guaranteed to have it around all season long! Even if the stores run out!
Gruyere cheese: This is probably the only thing on the ingredients list that you won’t have readily on hand. So just make sure to snag some of this at your local grocery stoe before starting to cook!
Sharp cheddar cheese: This is my favorite sharp cheddar cheese to buy!
Salt: This will enhance all of the flavors in the mac and cheese.
Pepper: The pepper brings in a savory flavor without any heat.
Nutmeg and cinnamon: These are the classic fall flavors that bring a unique, sweet and subtle taste into the flavors.

Let’s Make Some Mac and Cheese!

This pumpkin mac and cheese will take you less than 30 minutes to make! It’s delicious and incredibly easy!

Cook noodles: Bring a large pot of water to a boil. Pour in the noodles and cook according to package directions. Remove them from the pot and rinse with cold water and set them aside.
Create a roux: In the same pot, over medium heat, melt the butter. Once melted, add in the flour. Stir them to create a roux. Add the milk to the pot whisking periodically until it thickens.
Grate cheeses and combine: While it’s thickening, grate the cheeses. Once the milk mixture is thick, add in the pumpkin puree and whisk. Add both kinds of cheese to the pot and stir until they melt and combine.
Add spices: Then add in the salt, pepper, nutmeg, and cinnamon. If you want your sauce to be less thick add in ¼ a cup to ½ a cup more milk.
Combine and stir: Add the noodles back to the pot and stir everything together. Serve warm!

6 step by step pictures showing how to make mac and cheese on the stove.

Quick Tips

Pumpkin mac and cheese is the ultimate fall dish! Here are a few tips that will help it turn out perfectly!

Cheese: Don’t use prepackaged shredded cheese. That cheese is coated to help is not stick to the bag that it’s in. This makes it so that it doesn’t melt as well as cheese that is shredded from a block. To get that creamy and smooth texture, grate your own cheese!
Pumpkin puree: Make sure that when you buy your pumpkin puree from the store that that’s exactly what it is and it’s not pumpkin pie mix. I know it sounds silly but its a super easy mistake to make and it happens often! Pumpkin pie mix will already have spices mixed into it and you just want pure pumpkin. In fact, you can just make your own homemade pumpkin puree and you won’t have to worry about mixing things up at all!

Pumpkin mac and cheese in a large bowl with a wooden serving spoon.

How to Store Leftovers

This pumpkin mac and cheese tastes fantastic the next day! Here is how you can store your leftovers to enjoy later!

Refrigerator: Once it has cooled, store your pumpkin mac and cheese in a sealed airtight container in your fridge. It will last up to 5 days!
Reheat: Go ahead and reheat this either on the stovetop or in the microwave for a couple if minutes (stirring occasionally) until it’s heated through.

Pumpkin Mac and Cheese

Course Dinner, Main Course

Cuisine American

Keyword pumpkin spice mac and cheese

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings people

Calories 616kcal

Author Alyssa Rivers

Ingredients

16 ounces elbow pasta
2 tablespoons butter
1/4 cup flour
1 1/2 cups milk
1 cup pumpkin puree
6 ounces gruyere cheese
6 ounces sharp cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon

Instructions

Bring a large pot of water to a boil. Pour in the noodles and cook according to package directions. Remove them from the pot and rinse them with cold water and set them aside.
In the same pot, over medium heat, melt the butter. Once melted, add in the flour. Stir them to create a roux. Add the milk to the pot whisking periodically until it thickens.
While it's thickening, grate the cheeses. Once the milk mixture is thick, add in the pumpkin puree and whisk. Add both kinds of cheese to the pot and stir until they melt and combine.
Then add in the salt, pepper, nutmeg, and cinnamon. If you want your sauce to be less thick add in ¼ a cup to ½ a cup more milk.
Add the noodles back to the pot and stir everything together. Serve warm!

Nutrition

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Lemon Coconut Cake

Lemon coconut cake is the perfect combination of delicious flavors and a soft texture! Moist and topped with the flaked coconut, this cake is insanely delicious and SOO good!

A soft, spongey cake that is filled with sweet flavors and topped with a kick of lemon is totally my thing! If you love cakes like this as much as I do then go ahead and try this Blueberry Lemon Pound Cake, Black Forest Cake or this incredible Praline Apple Bundt Cake.

Lemon Coconut Cake

A cake is only as good as its texture and let me tell you… This one is GOOD! It’s perfectly moist and soft! The frosting that is topped with lemon zest and toasted coconut makes it absolutely incredible! I love it when you have flavors that complement each other in a cake and this one does exactly that. The lemon provides a very fresh flavoring (especially if you use fresh lemons!). And the coconut really brings in that subtle hint of sweetness. It’s the perfect combination! If you love lemon taste then you should also try these Lemon Cupcakes or this Lemon Layer Cake!

The frosting on this cake is also flavored to taste like lemon so you get an added punch by adding that on. You could just try it with cream cheese frosting if you wanted to switch things up! This cake is not only delicious to the taste but is super easy to make! My kids love squeezing the fresh lemons for me. This cake only takes about an hour from start to finish, including baking time! So it’s a great recipe to have on hand and make for parties or last-minute events! Your friends and family will go crazy about it!

What’s In Lemon Coconut Cake?

The ingredients in this cake are super simple! You won’t need much extra but if I were you I would try using a fresh lemon in this recipe if you can. It just tastes that much better! See the recipe card below for a list of exact ingredient measurements.

Butter: I like to use unsalted butter that is softened to room temperature. This will help it mix in smoothly!
Sugar: You need to get that sweet taste from something!
Cream of coconut: This is my favorite cream of coconut that you can try!
Eggs: Use large eggs that are at room temperature so that they mix better.
Coconut extract: This is for that delicious coconut flavor!
Lemon extract: You can use 1 Tablespoon of juice from a real lemon instead!
Lemon zest: Don’t skip this part, it packs a big punch!
Flour: I used all purpose flour in this recipe.
Baking powder: This creates a light and fluffy cake texture.
Baking soda: This helps the cake to rise!
Salt: Salt will enhacne the other delicious flavors in the recipe.
Coconut: I use shredded, sweetened coconut in this recipe.
Milk: Whole milk is best to use because it creates and richer base.

Frosting

Butter: Unsalted and softened butter is what I use. Room temperature ingredients always mux better and make the frosting smooth!
Powdered sugar: This is used instead of granulated sugar because it dissolves quickly. Because of this, the texture of the frosting can be smooth and creamy!
Lemon juice: You can use this from a bottle or from a fresh lemon!
Lemon zest: This ingredients will add in an extra touch of lemon flavor.
Milk: you can use 1% or 2% or whatever you have on hand.
Coconut flakes: These should be shredded, sweetened and toasted!

Let’s Bake a Cake!

This lemon coconut cake only takes about an hour to make from start to finish! It saves up as great leftovers too so there is no reason not to get baking it right now!

Preheat oven and spray pan: Preheat the oven to 350° and spray a 9×13 pan with pan spray and set aside.
Mix and combine: In the bowl of a mixer, beat the softened butter and sugar on medium together until light and fluffy. Beat in the cream of coconut until smooth. Add in the eggs one at a time, mixing until fully incorporated before adding the next egg. Add the extracts, lemon zest and milk and mix on medium-low until combined.
Sift and add wet ingredients: In a separate bowl sift together the flour, baking powder, baking soda and salt. In 2-3 additions add the flour mixture into the wet ingredients until combined. Beat on medium for 2 minutes. Fold in the shredded coconut.
Bake: Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick comes out clean from the center of the cake and the cake springs back when pressed.
Cool and frost: Cool completely and frost with the icing. Top with the toasted coconut and enjoy.

Frosting

Beat and combine: Beat the softened butter until light and fluffy. Add the powdered sugar and mix on low until combined. Turn the speed up and beat in the lemon juice, lemon zest and milk until smooth.

4 step by step pictures showing how to mix cake batter.

Tips For The Best Lemon Coconut Cake

This bright cake packs a punch of flavor that is delicious and refreshing! There are a few tips that I wanted to share with you that will make this cake just right!

Plan ahead: Be sure to give yourself time to set your butter and eggs on the counter the night before you plan to bake your cake so they can come to room temperature. This will help them mix better and creat a smoother batter and frosting! Yum!
Use fresh lemons: Using fresh lemons will give your icing a really bright lemon taste that doesn’t taste artificial in any way.
How to toast coconut: Bake your coconut flakes for about 10 minutes at 350 degrees, checking on it and stirring it around every 2-3 minutes until golden brown. Use as much or as little as you would like to top your cake.
Cupcakes: You can totally make these into cupcakes instead! Just bake them for about 20 minutes at 350 degrees, or until the tops of the cupcakes bounce back when lightly pressed.

How To Store Leftovers

This lemon coconut cake is so good as leftovers! That is if you have any left to save! Here’s how you can store it!

Refrigerator: Cover your cake with plastic wrap or a lid and place it in the fridge. It will last in your fridge for up to 4 days! When you are ready to eat it, let it come to room temperature first. Then, serve and enjoy!
Freezer: Once your cake has cooled, cover it tightly with plastic wrap. Then, layer it with some aluminum foil, write the date on it and freeze it. It can last in your freezer for up to 3 months! Once you are ready to eat it, then thaw it in your fridge over night, Mix up your frosting, frost and serve!

Lemon Coconut Cake

Lemon coconut cake is the perfect combination of delicious flavors and a soft texture! Moist and topped with the flaked coconut, this cake is insanely delicious and SOO good!

Course Dessert

Cuisine American

Keyword coconut cake, lemon coconut cake

Prep Time 30 minutes

Cook Time 40 minutes

Total Time 1 hour 10 minutes

Servings slices

Calories 749kcal

Author Alyssa Rivers

Ingredients

1 cup unsalted butter softened
1 ½ cup sugar
1 cup cream of coconut
4 large eggs large room temp
½ teaspoon coconut extract
½ teaspoon lemon extract
1 Tablespoon lemon zest
2 ½ cups flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup shredded sweetened coconut
1 cup whole milk

Frosting

½ cup unsalted butter softened
4 cups powdered sugar
2 Tablespoons lemon juice
1 Tablespoon lemon zest
3 Tablespoons milk
1 cup shredded sweetened coconut flakes toasted

Instructions

Preheat the oven to 350° and spray a 9×13 pan with pan spray and set aside.
In the bowl of a mixer, beat the softened butter and sugar on medium together until light and fluffy. Beat in the cream of coconut until smooth. Add in the eggs one at a time, mixing until fully incorporated before adding the next egg. Add the extracts, lemon zest, and milk and mix on medium-low until combined.
In a separate bowl sift together the flour, baking powder, baking soda, and salt. In 2-3 additions add the flour mixture into the wet ingredients until combined. Beat on medium for 2 minutes. Fold in the shredded coconut.
Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick comes out clean from the center of the cake and the cake springs back when pressed.
Cool completely and frost with the icing. Top with the toasted coconut and enjoy.

Frosting

Beat the softened butter until light and fluffy. Add the powdered sugar and mix on low until combined. Turn the speed up and beat in the lemon juice, lemon zest, and milk until smooth.

Nutrition

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