Pumpkin Mac and Cheese is all of the cheesy goodness we know and love with the bonus of pumpkin. So that means not only is this incredibly creamy, delicious, and all things fall, but it's also healthier than most. I combined broth, shallots, pumpkin, and evaporated milk to make the most luscious and flavorful sauce. I then mixed it with pasta and topped it with a panko-sage topping. After a bit of time in the oven, it came out bubbling and delicious—a perfect fall meal.
Ingredients for Pumpkin Mac and Cheese:
1 pound bite size rigatoni
1-15 ounce can of pumpkin
3 cups broth
1-12 ounce can evaporated milk
1 cup shredded Monterey jack cheese
2 cups shredded cheddar cheese
1 cup minced shallots
1 tablespoon cornstarch mixed with 3 tablespoons pasta water
1 teaspoon dry mustard
1/2 teaspoon kosher salt
1/4 teaspoon nutmeg
1/8 teaspoon cayenne
Topping:
Combine-
1/4 cup plain panko
2 tablespoons Parmesan Cheese
2 teaspoons chopped fresh sage
Time-Saving Tip: Shred the cheese up to a few days in advance.
Let's see what we need.
We're ready to cook.
I like to get all of my ingredients ready before making this yummy Pumpkin Mac and Cheese.
Cook the pasta 1-2 minutes less than stated by the package directions. Reserve 1/2 cup cooking water and set the pasta aside.
In the same pot where you cooked the pasta add the broth and shallots; simmer for 2-3 minutes.
Whisk in the pumpkin, milk, and cornstarch mixture. Cook while whisking a few minutes until the mixture is well blended, slightly thickened, and a little bubbly. Turn off the heat.
Add the cheese and whisk until melted.
Stir the pasta into the cheese mixture. If the pasta is stuck together, rinse with water to loosen it up before adding it to the sauce. Combine until well coated and pour into a casserole dish. Sprinkle the panko blend on top and lightly coat with cooking spray.
Transfer to a preheated 375-degree oven and bake until golden and the sides are bubbling. Let rest a few minutes before serving.
It's ready! I love this Pumpkin Mac and Cheese. It's tastes like the best of fall all in one dish. Serve this on it's own with some veggies or as a side dish to a holiday meal and everyone will be so happy you did.
Enjoy!
Pumpkin Mac and Cheese:
1 pound bite size rigatoni
1-15 ounce can of pumpkin
3 cups broth
1-12 ounce can evaporated milk
1 cup shredded Monterey jack cheese
2 cups shredded cheddar cheese
1 cup minced shallots
1 tablespoon cornstarch mixed with 3 tablespoons pasta water
1 teaspoon dry mustard
1/2 teaspoon kosher salt
1/4 teaspoon nutmeg
1/8 teaspoon cayenne
Topping:
Combine-
1/4 cup plain panko
2 tablespoons Parmesan Cheese
2 teaspoons chopped fresh sage
Cook the pasta 1-2 minutes less than stated by the package directions. Reserve 1/2 cup cooking water and set the pasta aside.
In the same pot where you cooked the pasta add the broth and shallots; simmer for 2-3 minutes.
Whisk in the pumpkin, milk, and cornstarch mixture. Cook while whisking a few minutes until the mixture is well blended, slightly thickened, and a little bubbly. Turn off the heat.
Add the cheese and whisk until melted.
Stir the pasta into the cheese mixture. If the pasta is stuck together, rinse with water to loosen it up before adding it to the sauce. Combine until well coated and pour into a casserole dish. Sprinkle the panko blend on top and lightly coat with cooking spray.
Transfer to a preheated 375-degree oven and bake until golden and the sides are bubbling. Let rest a few minutes before serving.
Time-Saving Tip: Shred the cheese up to a few days in advance.
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