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Is that a 15 oz can of pumpkin you used? Made this for dinner for my husband and I. The only thing I would change is add 2 cups of pumpkin which is a 15oz can. Also I added bacon so I did not add salt to the dish as the bacon had enough salt to substitute. A very delicious dish! We tried this yesterday and it turned out very Gouda. Will definitely make again. Adding Sriracha gave it a nice kick!

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  • Smoked Sausage Mac N’ Cheese – Kentucky Legend.
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Spoon Fork Bacon. Email this recipe to a Friend! Pumpkin Thyme Mac and Cheese.

Smoked Sausage Mac N’ Cheese

Oh pumpkins, how I love you so…. Even beyond food, I think it reminds people that scarf and cozy sweater season is creeping its way into homes yay! Yup, pumpkins and fall…. October 12, at am. Megan Not Specified Not Specified. This looks awesome. Tiffany Not Specified Not Specified. Georgie Not Specified Not Specified.

Mac and Cheese with Cheddar and Gruyere Recipe

I love that you used mini fusilli! Debra Not Specified Not Specified. I love how light and bright and cheery and cheesy! October 12, at pm. Julia Not Specified Not Specified. Yelle Not Specified Not Specified.

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Amazing combination! I adore the additional of thyme. I bet it tastes as good as it sounds! Yum, this looks great. Irene Not Specified Not Specified. Is there some sort of clever trick in tossing the cheese in lemon juice? October 13, at pm. Liondragoncustom Not Specified Not Specified. October 13, at am. Tressa Not Specified Not Specified. Fall is arrived, to be sure, and how right you are to embrace it rather than fight it. The only thing missing was a pumpkin Mac and Cheese!! October 14, at am. October 14, at pm. Fabulish Not Specified Not Specified.

What a great twist on Mac and Cheese! This dish is perfect for this time of year-need to try it. October 16, at am. October 17, at am. October 18, at pm. Ariana Not Specified Not Specified. November 17, at am. Dara Not Specified Not Specified. October 25, at pm. Jess Not Specified Not Specified.

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January 5, at pm. Sprinkle brown sugar on top. Wrap the top of the pan in aluminum foil and smoke for an additional 90 minutes. Remove foil and stir.


Remove excess juice and drizzle more BBQ sauce on top. Smoke for 30 minutes to caramelize the BBQ sauce. Stir and enjoy! Preheat smoker to F. Remove the rib membrane using a butter knife or a paper towel. Season ribs well. Smoke ribs for 2 hours. Remove the ribs from the smoker. On a sheet of foil, spread brown sugar, honey and butter and place the ribs meat side down. Wrap the ribs tightly with the foil. Smoke for 1 hour. While the ribs are smoking, in a small saucepan combine ketchup, molasses, apple cider vinegar, brown sugar, Worcestershire sauce, salt, onion powder, garlic powder, cayenne pepper, and honey.

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Stir together and allow to simmer for minutes. After 1 hour wrapped, remove the foil and sauce the ribs with the BBQ sauce and dust with Dizzy Dust. Smoke ribs for an additional 30 minutes at F. Serve and enjoy! Heat a cast iron skillet in the smoker until very hot.