Pumpkin Mac & Cheese
Prep Time
8 minutes
Cook Time
12 minutes
Difficulty
Easy
Servings
6
Cuisine Type
Cheese Types
Recipe Description
This ultra-cheesy homemade mac and cheese features a surprising, wholesome twist—pumpkin! The addition of pumpkin puree gives this cozy fall dish an extra layer of richness and smoothness. Plus, it's ready to enjoy in under 20 minutes!
Ingredients
16 oz whole wheat rotini
3 tablespoons salted butter
3 tablespoons all-purpose flour
1, 15oz can pumpkin puree (NOT pumpkin pie filling)
4 oz Cady Creek Farms Rosemary Gouda cheese, shredded*
4 oz Wood River Creamery Cheddar Gruyere Original cheese, shredded*
¼ C shredded parmesan cheese
½ teaspoon paprika
¼ teaspoon ground black pepper + more for serving if desired
10-12 Ritz crackers, crushed
Preparation
Cook pasta according to package instructions.
While the water boils, crush and toast the buttery crackers in a pan over medium heat for 2-4 minutes until aromatic and lightly browned. Set aside.
While the pasta cooks, make the roux by melting butter in a large skillet over medium heat. Whisk in flour and stir until a slurry forms (1-2 minutes).
Add pumpkin puree, whisk, then slowly add milk while stirring. Simmer for 3-5 minutes to thicken, then stir in cheese, pepper, and paprika.
Combine the cooked pasta with the sauce, top with toasted cracker crumbs, and enjoy!
Recipe and Photo Courtesy of Our Love Language is Food
