no boil baked pumpkin mac and cheese
No matter how angry you are one day, you will smile when you remember there's leftover pumpkin mac in your fridge.
Ingredients
- 1 lb short cut pasta (shells, shellbows, macaroni, etc.)
- 2 1/2 cups whole milk
- 1/2 cup heavy whipping cream
- 1 cup pumpkin puree
- 2 tsp garlic powder
- 1 tsp onion powder
- pinch nutmeg
- 1 1/2 cups gouda cheese, shredded
- 1 1/2 cups sharp cheddar cheese, shredded
- 1 cup low-moisture mozzarella cheese, shredded
Instructions
- Preheat oven to 400 degrees. Lightly grease a 9 x 13 inch baking dish.
- In a bowl, whisk together the milk, heavy cream, pumpkin puree, garlic powder, onion powder, nutmeg, and half of each cheese. Season with salt and pepper.
- Dump the pasta into the baking dish. Pour in 1 cup of water, then the milk and cheese mixture. Stir to combine.
- Cover the dish with foil. Bake 40-45 minutes - test the pasta to be sure it is nearly al-dente at this point. Remove from the oven, uncover, and sprinkle the remaining cheese on top. Bake 15-20 minutes longer until the pasta is cooked and the cheese is bubbly and golden. Remove from the oven and cool 10 minutes before slicing and serving!
Notes
*To store: Mac and cheese will keep well either in individual portions, or in a giant lump in the pan, for up to 5 days.