Pumpkin Mac and Cheese (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 ounces mezzi rigatoni or preferred pasta (about 3-4 cups)
02 -
1/2 cup pumpkin puree
03 -
3/4 cup unsweetened coconut milk or heavy cream
04 -
3/4 cup shredded sharp cheddar cheese
05 -
1/4 cup shredded parmesan cheese, plus more for garnish
06 -
2 tablespoons unsalted butter
→ Aromatics and Herbs
07 -
2 cloves garlic, grated or minced
08 -
2 tablespoons shallot, finely chopped
09 -
1 sprig fresh rosemary
10 -
2 sage leaves
11 -
1 bay leaf
→ Seasonings
12 -
1/2 teaspoon dried thyme
13 -
1/2 teaspoon smoked paprika
14 -
1/4 teaspoon ground cinnamon
15 -
1/8 teaspoon ground nutmeg
16 -
1/4 teaspoon ground black pepper
17 -
1/2 teaspoon salt
# Instructions:
01 -
Cook pasta in salted boiling water until al dente. Reserve 1/3 cup pasta water.
02 -
Melt butter in medium saucepan. Add shallot, bay leaf, rosemary, and sage. Simmer until fragrant, then add garlic and sauté 1 minute.
03 -
Stir in pumpkin puree, then coconut milk and all spices (thyme, paprika, cinnamon, nutmeg, salt, pepper). Cook until heated through, simmering 2 minutes while stirring.
04 -
Remove and discard herb sprigs and leaves. Add cheddar and parmesan, stirring until melted and smooth.
05 -
Add cooked pasta and reserved pasta water to sauce. Fold gently until pasta is evenly coated.
06 -
Garnish with freshly grated parmesan if desired.
# Notes:
01 -
Can use heavy cream instead of coconut milk
02 -
Great as a side dish or vegetarian meal
03 -
One-pot recipe