Pumpkin Mac and Cheese
Ingredients
2 tbsp salted butter
2 cloves garlic, smashed
1 tbsp fresh thyme leaves
9 leaves fresh sage
1 lb short-cut pasta
¼ cup heavy cream
½ cup vegetable stock
3 oz cream cheese
¾ cup pumpkin puree
¾ cup shredded sharp cheddar cheese
¾ cup shredded creamy brie cheese
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
¼ tsp cayenne pepper
Kosher salt and black pepper
Amaretti cookie, crushed to garnish
¼ tsp nutmeg + more to garnish
Directions
- Melt the butter with the garlic, thyme and sage in a large pot set over medium heat. Allow the butter to brown around the garlic, 3-5 minutes. Once browned, remove the sage leaves and set aside.
- 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 heavy cream, vegetable stock, cream cheese and pumpkin, and cook until the cream cheese has melted and the pasta is al dente, about 4-5 minutes more.
- Add the cheddar and brie, onion powder, paprika, cayenne and nutmeg, and stir until melted and creamy. Remove from the heat.
- Divide the mac and cheese between bowls. Top with amaretti cookie crumble, the reserved sage and grated nutmeg.
