One Pot Pumpkin Mac and Cheese
Ready in 30 Mins
Serves 6 People
INGREDIENTS
2 tbsp. Butter
2 cloves garlic, chopped
1 tbsp. Fresh thyme leaves, chopped, 1 tsp. Reserved for garnish
1 box Scratch Pasta ‘Semolina Radiatori’
1 cup whole milk
3 oz. cream cheese, cubed
1 cup pumpkin puree
1 ½ cups shredded cheddar cheese
1 ½ cups shredded gouda cheese
1 tsp. Garlic powder
1 tsp. Onion powder
1 tsp. Paprika
¼ tsp. cayenne pepper
¼ tsp. Nutmeg
1. Melt the butter with the garlic, thyme in a large pot set over medium heat. Allow the butter to brown around the garlic, 2-3 minutes. Add the onion powder, garlic powder, paprika, cayenne, and nutmeg to the warm butter and stir.
2. To the pot, add the pasta and toss with the butter. Add 4 cups of water and bring to a boil over high heat. Add 1 1/2 teaspoons salt. Cook, stirring occasionally, for 8 minutes. Do not drain the water. Stir in the milk, cream cheese, and pumpkin, and cook until the cream cheese has melted and the pasta is al dente, about 4-5 minutes more.
3. Add the cheddar and Gouda, and stir until melted and creamy. Remove from the heat.
4. Season with salt and pepper. If the sauce feels thick, add ¼ cup milk or water to thin until desired consistency is reached.
Serve immediately, garnished with black pepper and chopped thyme.
