Creamy Pumpkin Pasta (Print Version)
# Ingredients:
01 -
12 ounces of macaroni, either whole wheat or gluten-free.
02 -
1 tablespoon of olive or vegetable oil.
03 -
A pinch of nutmeg (1/4 teaspoon).
04 -
One 15-ounce can of smooth pumpkin puree.
05 -
2 cups of your favorite milk.
06 -
Grated parmesan cheese, half a cup.
07 -
Shredded sharp cheddar, about 8 ounces.
08 -
Season with pepper and kosher salt as needed.
09 -
Chili flakes for a kick, half a teaspoon or more if you like it spicy.
# Instructions:
01 -
Follow the pasta package instructions to cook it in salted water. When it's just tender enough to eat, drain it and rinse under cold water.
02 -
Turn your oven on to 375°F so it can heat up.
03 -
Warm the oil in a large pan using medium heat. Toss in the nutmeg and let it get aromatic for a few seconds. Add the pumpkin puree and milk, whisking until it's creamy and blended.
04 -
Once the sauce starts bubbling, lower the heat. Mix in the cheddar cheese until it melts and becomes velvety. Add salt and pepper to your liking.
05 -
Pour the cooked pasta directly into the sauce and mix it all together. Scoop it into a baking dish afterward.
06 -
Sprinkle parmesan cheese and a bit of chili flakes across the top for flavor.
07 -
Place it in the oven and cook for 20-25 minutes, until the top is bubbling and gold-colored.
# Notes:
01 -
This creamy mac and cheese with pumpkin is perfect for chilly fall evenings.
02 -
Want extra flavor? Add crunchy bacon bits or crispy breadcrumbs on top!