Pumpkin Mac and Cheese

Mac and cheese with a fun fall twist.

Prep Time: 5ish min

Cook Time: 20ish min

Yield: 2-4ish servings

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Ingredients

1 lb short pasta
1 cup salty pasta water
1 cup sharp cheddar cheese, grated
1 cup gouda cheese, grated
1 cup heavy cream
1 cup pumpkin puree
2 garlic cloves, minced
2 tbsp butter
1 tsp fresh thyme
1/2 tsp white pepper
1/4 tsp onion powder
1/4 tsp paprika
1/8 tsp nutmeg
salt to taste

Instructions

1. Cook the pasta according to the package instructions, making sure to reserve 2 cups of salty pasta water.

2. In a large skillet over medium heat, melt the butter. Once the butter is melted, add the garlic and cook until lightly golden and fragrant.

3. Add the pumpkin puree and heavy cream. Stir until a thick sauce forms. Add the pasta water and stir again until it’s well incorporated.

4. Add all the seasonings, stir, and let it come to a simmer. Simmer until it begins to thicken, about 5 min or so.

5. Turn off the heat. Add the shredded cheese and whisk until all the cheese is melted. Add in the cooked pasta and stir again, making sure each noodle is covered in sauce.

6. Serve!

7. Optional: Broil it! Add it to an oven safe baking dish, top with more shredded cheese, panko breadcrumbs, and fresh thyme. Stick it in the oven and broil until brown and bubbly.