Pumpkin Stuffed With Pasta, Fontina and Sausage

Macaroni and cheese is comfort food at its best…who doesn’t love it? It’s not something I make very often (translation: I never make it) so I was excited when Stephanie asked me if I’d like to review the brand new book she co-wrote with Garrett. It’s called Melt: The Art of Macaroni and Cheese.

book photo 2

From the first moment I opened the book, I knew it was a winner. Melt is a beautifully photographed celebration of artisanal cheeses, and it’s filled with numerous unique ideas for how to pair these cheeses with pasta (but not just pasta: some of the recipes in the book don’t involve pasta at all). The writing is fun and engaging.

It did not take me long to decide which recipe from the book I wanted to share on my blog. The Pumpkin Stuffed with Pasta, Fontina and Italian Sausage Macaroni on page 128 was too much of a stunner to pass up! I’ve now made it three times since I received the book.

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Sugar pumpkins are incredibly nutritious and make a lovely receptacle for this delectable dish. I actually doubled the recipe for the mac and cheese (and only baked 1/2 in the pumpkin) because I wanted to have plenty of leftovers to send with my kids to school for lunch. I love Fontina and was excited to use it, but I had a little trouble finding Gruyère: I substituted Provolone and it worked out great.

pumpkin mac_text

Stephanie and Garrett say this is a flexible creation and suggest different ways you can tailor it to work with what you have on hand (see the recipe below for more details). I opted not to use macaroni: I made this with organic Conchiglie produced from a company called Montebello (a brand imported from Italy that I buy it at my local natural food store). The other changes I made are noted below in parentheses.

If you decide to buy the book (come on…do it!), be sure to enter the Melt Le Crueset Giveaway! Stephanie has the info about it over on her blog.

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