Mac and cheese is one of my favorite foods, and I love to make this pumpkin version. This version was originally a Half Baked Harvest stovetop mac and cheese, but I love baked mac and cheeses, so adapted to be able bake this one. I love to make this in the fall for get togethers with family and friends.
Ingredients:
2 tablespoons butter
1/2 yellow onoin, finely diced
2 cloves garlic, minced
1 tablespoon fresh thyme leaves
10 fresh sage leaves
1 lb, large shell pasta
1 cup 2% cup milk
4 ounces cream cheese, cubed
1 cup pumpkin puree
2 cups shredded sharp white cheddar cheese, divided
2 cups shredded gouda, divided
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon nutmeg
salt and pepper
Preparation:
1. Melt the butter in a large dutch oven over medium heat. Add garlic, thyme, and sage, cooking until fragrant, about 3 minutes. Remove the sage leaves and discard.
2. Add the dried pasta and toss with the butter. Cook for about 5 minutes toasting the pasta. Add 4 cups of water and bring to a boil over high heat. Add a large pinch of salt. Cook, stirring occasionally for 10-12 minutes.
3. Stir in the milk, cream cheese, and pumpkin. Cook until the cream cheese has melted and the pasta is al dente, about 4-5 minutes. The pasta will finish cooking during the final baking step.
4. Add the shredded cheddar and gouda, onion powder, paprika, cayenne, and nutmeg. Stir until cheese has melted and is well incorporated. Season with salt and pepper.
5. Pour pasta into a greased 11x7 pan. Top with extra cheese, if desired. Cover with foil. Bake pasta at 350 degrees for 20-25 minutes until set.
Ingredients:
2 tablespoons butter
1/2 yellow onoin, finely diced
2 cloves garlic, minced
1 tablespoon fresh thyme leaves
10 fresh sage leaves
1 lb, large shell pasta
1 cup 2% cup milk
4 ounces cream cheese, cubed
1 cup pumpkin puree
2 cups shredded sharp white cheddar cheese, divided
2 cups shredded gouda, divided
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon nutmeg
salt and pepper
Preparation:
1. Melt the butter in a large dutch oven over medium heat. Add garlic, thyme, and sage, cooking until fragrant, about 3 minutes. Remove the sage leaves and discard.
2. Add the dried pasta and toss with the butter. Cook for about 5 minutes toasting the pasta. Add 4 cups of water and bring to a boil over high heat. Add a large pinch of salt. Cook, stirring occasionally for 10-12 minutes.
3. Stir in the milk, cream cheese, and pumpkin. Cook until the cream cheese has melted and the pasta is al dente, about 4-5 minutes. The pasta will finish cooking during the final baking step.
4. Add the shredded cheddar and gouda, onion powder, paprika, cayenne, and nutmeg. Stir until cheese has melted and is well incorporated. Season with salt and pepper.
5. Pour pasta into a greased 11x7 pan. Top with extra cheese, if desired. Cover with foil. Bake pasta at 350 degrees for 20-25 minutes until set.