creamy pumpkin mac n' cheese____________________________A dreamy slew of cheese sauce and gentle warming spices tossed with (almost) everyone's favorite carb. Actually not my favorite carb.
Ingredients
- 12 oz short cut pasta (macaroni, or otherwise)
- 4 tbsp butter
- 2 tbsp all purpose flour
- 2 cups whole milk, or a fatty milk of choice (oat works too)
- 1 cup canned pumpkin puree
- 1 tbsp fresh rosemary, chopped
- 3 cloves garlic, minced
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- 1 cup shredded gouda cheese
- 1 cup shredded parmesan cheese
- chopped fresh herbs, for serving
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain and reserve.
- While pasta cooks, make the cheese sauce. Melt butter in a large skillet with the garlic and rosemary until slightly golden, about 5 minutes. Whisk in the flour until all visible clumps disappear. Slowly stream in milk, whisking constantly until thoroughly combined. Bring to a gentle boil and heat, stirring frequently, for about 5 minutes until slightly thickened. If your pasta timer goes off in the meantime, attend to that. The sauce will be OK.
- Stir in pumpkin puree, nutmeg, cinnamon, gouda, and parmesan until the cheeses melt. Taste for salt and pepper.
- Dump the pasta into the skillet and fold with the sauce until completely coated. Serve with fresh herbs.