Pumpkin Mac and Cheese

We have never really been a mac and cheese at Thanksgiving kind of family but this is truly such a warming cozy dish and it incorporates our favorite fall veg, pumpkin and all the warming spices!

Timing: 60 minutes

ingredients

• 1 box pasta, preferable the zucca shape

• 1-1 1/2 cups freshly grated gouda

• 1-1 1/2 cups freshly grated sharp cheddar

• 1-1 1/2 cups freshly grated gruyere

• 1/4 cup grated parm

• 2 tbsp butter

• 2 tbsp all purpose flour

• 10 sage leaves

• 2 grated garlic cloves

• 1 can pumpkin puree

• 1/2 heavy cream

• 2 cups milk

• pinch of nutmeg

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• Salt and pepper

Recipe

• Start on the roux by browning the butter for about 4 minutes and add sage leaves to crisp, remove and save those

• Add in the flour and toast of slightly until it forms a paste, then add garlic

  • For a creamier sauce, skip the flour step!

• Add the pumpkin puree can, heavy cream, and whole milk to combine and slowly incorporate cheeses while saving some of all 4 to go on the top

• Cook your pasta in salted water and slightly undercook by 2 minutes or so (it will keep cooking!)

• Mix pasta into the pumpkin sauce

• You can stop here if you like a stovetop mac and cheese or…

• Transfer to a pan, top with the remaining cheese (add more if you’re feeling crazy), and fried sage leaves

• Bake at 400 degrees for 20 minutes and broil lightly for a crispy cheesy topping!

Hope you try this and let us know what you think!