Creamy Pumpkin Mac (Print Version)
# Ingredients:
01 -
1/2 cup grated parmesan cheese.
02 -
2 cups milk, use any kind you like.
03 -
1 tbsp olive or vegetable oil.
04 -
12 oz gluten-free or whole wheat macaroni.
05 -
1/4 tsp ground nutmeg.
06 -
15 oz canned pumpkin puree.
07 -
A pinch of salt and black pepper.
08 -
1/2 tsp chili flakes, adjust to your spice preference.
09 -
8 oz shredded sharp cheddar cheese.
# Instructions:
01 -
Cook your pasta in salted boiling water until it's just soft enough to eat (al dente). Drain, then cool it down under a stream of cold water.
02 -
Set your oven to 375ºF to warm up.
03 -
In a deep pan on medium heat, pour in the oil. Toss in the nutmeg and let it cook for a few seconds until it smells good. Add the pumpkin and milk, whisking steadily to combine it all into a creamy sauce.
04 -
Bring the sauce to a gentle simmer, then turn the heat to low. Stir in the cheddar cheese until it's melted and velvety. Season with pepper and salt.
05 -
Toss the cooked pasta into the sauce, stirring until each piece is coated. Move everything into a baking dish.
06 -
Evenly sprinkle grated parmesan and a few chili flakes over the top.
07 -
Put the dish in the oven and bake for about 20-25 minutes, or until the top is golden and bubbling.
# Notes:
01 -
This creamy mac and cheese with pumpkin is ideal for chilly fall evenings.
02 -
For extra richness, try sprinkling crispy bacon pieces or toasted breadcrumbs before serving.