Pumpkin Jack ’n Cheese Bowls

Directions

1. Set your oven to 400°F. Using a sharp paring knife, slice the tops off 4 mini pumpkins and scoop out the seeds. For the eyes, make three cuts per eye and push out the triangular pieces. For the mouth, twist the knife tip into the pumpkin to create a hole the size you want. Try to keep the stems attached by gently pulling rather than breaking them. You can save the seeds for roasting if you like.
2. Lightly brush olive oil over the inside and outside of the pumpkin bowls and their lids. Sprinkle with salt and pepper. Place the lids on the pumpkins and bake for 30-40 minutes, until the inside flesh is fork-tender. Baking time may vary depending on the size of your pumpkins.
3. While the pumpkins bake, brown ¾ lb of extra lean ground beef in a medium saucepan over medium heat. Once cooked through, drain the fat, cover the beef, and set it aside. Rinse out the pan, then prepare one 10 oz box of mac 'n cheese following the package directions. Stir the cooked beef into the finished mac 'n cheese to make beef mac 'n cheese.
4. Take the baked pumpkins out of the oven. Spoon the beef mac 'n cheese into each pumpkin. Top with 1 cup of finely shredded sharp cheddar cheese, then put the pumpkin lids back on. Serve right away. Remember, the pumpkin skin is tough—eat the flesh from the bowl and leave the skin behind.