Pumpkin Mac and Cheese (Print Version)
# Ingredients:
01 -
12 oz whole wheat or gluten-free macaroni.
02 -
1 tbsp vegetable or olive oil.
03 -
1/4 tsp nutmeg.
04 -
15 oz canned pure pumpkin puree.
05 -
2 cups milk of choice.
06 -
8 oz sharp cheddar cheese, shredded.
07 -
Kosher salt and pepper, to taste.
08 -
1/2 cup parmesan cheese, grated.
09 -
1/2 tsp chili flakes, or to taste.
# Instructions:
01 -
Cook the pasta in salted water according to package instructions. Drain and rinse under cold water once the pasta is al-dente.
02 -
Preheat the oven to 375ºF.
03 -
Heat the oil in a deep pan over medium heat. Add the nutmeg and sauté for 20 seconds, until fragrant. Stir in the pumpkin puree and milk, whisking continuously until the sauce is smooth.
04 -
Once the sauce begins to bubble, reduce the heat to low and stir in the sharp cheddar cheese until melted and creamy. Season with salt and pepper to taste.
05 -
Add the cooked pasta to the sauce and stir to coat. Transfer the mixture to a baking dish.
06 -
Sprinkle the top with grated parmesan cheese and chili flakes.
07 -
Bake for 20-25 minutes, or until bubbly and golden on top.
# Notes:
01 -
This pumpkin mac and cheese is a creamy and comforting dish, perfect for cozy autumn nights.
02 -
To make it extra indulgent, add crispy bacon or toasted breadcrumbs as a topping.