Creamy Pumpkin Mac and Cheese
Is there anything more comforting than creamy Mac and Cheese? Add Pumpkin for a seasonal twist and this recipe is sure to become a holiday staple 🍁
▫️4oz Shredded Fontina
▫️1/2 cup of Pumpkin Puree
▫️1oz of Panko
▫️Garlic to taste
▫️1oz of Shredded Parm
▫️1/4oz of Fresh Sage
▫️4tbps of butter
▫️3/4 cup of milk (I used oat)
▫️1tbsp of white flour
▫️1/2 tsp of Sugar
1️⃣ Make pasta according to instructions. Save 3/4 of a cup of pasta water
2️⃣In a medium skillet over medium-low heat melt 2tbps of butter 🧈. Add sage leaves without their stems. Cook for 5-6min until the butter is a dark amber. Watch carefully. Place bay leaves on a paper towel and brown butter in a small container.
3️⃣Mix brown butter, panko, parm, and garlic to taste
4️⃣On a separate bowl mix pasta water, garlic to taste, pumpkin puree, milk, and sugar until smooth
5️⃣In an oven-proof skillet, melt 2tbps of butter over medium heat. Stir in flour until thickened. Slowly add the pumpkin-milk mixture. Remove from heat. Stir in Fontina until melted and smooth.
6️⃣Stir in Pasta and season to taste with Truffle Salt and Pepper.
7️⃣Sprinkle with the parmesan breadcrumbs and broil until breadcrumbs are toasted and parm is melted.
8️⃣Serve with crispy sage leaves and fresh ground pepper.
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