Recipe Details
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Pumpkin Mac and Cheese
Description: Make it in under 30 minutes for a simple weeknight meal!
Category: Beef
Servings: 4
Servings: 4
Prep Time: 5 mins
Cook Time: 17 mins
Cook Time: 17 mins
Notes: https://www.spoonforkbacon.com/pumpkin-thyme-mac-and-cheese-2/
Can add ground beef to mix with pasta.
To Make Toasted Panko: Pour panko into a small skillet and place over medium-low heat. Cook panko until lightly toasted, 4 to 5 minutes, stirring frequently to prevent burning and evenly toast.
Ingredients
• 1 1/2 cup of milk
• 1 cup pumpkin puree
• 12 ounces fusilli pasta can substitute other shaped pasta
• 3 tablespoons unsalted butter
• 3 1/2 tablespoons all purpose flour
• 1 1/2 tablespoons minced thyme
• 4 ounces shredded sharp cheddar cheese
• 2 ounces shredded gouda
• 1/2 cup toasted panko
• Salt and pepper to taste
Instructions
1) Stir together milk and pumpkin puree.
2) Fill a large pot with water and bring to a boil. Once the water comes to a boil add a generous amount of salt (2.5 – 3 tablespoons) and then the pasta. Boil pasta for 8 to 10 minutes or until al dente, stirring occasionally. Drain pasta and set aside.
3) Melt butter over medium heat in a medium saucepan. Sprinkle flour over melted butter and whisk together. Allow mixture to cook for 2 to 3 minutes. Stir in thyme.
4) Whisk pumpkin-milk mixture into flour mixture and continue to whisk until fully incorporated. Allow mixture to simmer until thick enough to coat the back of a wooden spoon, 3 to 4 minutes. Season with salt and pepper.
5) Remove from heat and stir cheese into the béchamel sauce, in small handfuls, and stir until cheese just melts before adding more cheese.
6) Reduce heat to low and gently stir pasta into the sauce, 1/2 cup at a time until all of the pasta has been added and is fully coasted in sauce. Adjust seasonings.
7) Serve Pumpkin Mac and Cheese into bowls and top with fresh thyme and toasted panko.
2) Fill a large pot with water and bring to a boil. Once the water comes to a boil add a generous amount of salt (2.5 – 3 tablespoons) and then the pasta. Boil pasta for 8 to 10 minutes or until al dente, stirring occasionally. Drain pasta and set aside.
3) Melt butter over medium heat in a medium saucepan. Sprinkle flour over melted butter and whisk together. Allow mixture to cook for 2 to 3 minutes. Stir in thyme.
4) Whisk pumpkin-milk mixture into flour mixture and continue to whisk until fully incorporated. Allow mixture to simmer until thick enough to coat the back of a wooden spoon, 3 to 4 minutes. Season with salt and pepper.
5) Remove from heat and stir cheese into the béchamel sauce, in small handfuls, and stir until cheese just melts before adding more cheese.
6) Reduce heat to low and gently stir pasta into the sauce, 1/2 cup at a time until all of the pasta has been added and is fully coasted in sauce. Adjust seasonings.
7) Serve Pumpkin Mac and Cheese into bowls and top with fresh thyme and toasted panko.