Pumpkin Macaroni and Cheese
From Anna Monette Roberts, POPSUGAR Food
Ingredients
- Salt
1 (8-ounce) box elbow macaroni
2 tablespoons salted butter, plus 1 tablespoon melted butter for greasing the tins
2 tablespoons pumpkin puree
3/4 cup heavy whipping cream (or milk)
2 1/4 ounces smoked gouda cheese, casing removed and shredded (about 1 1/2 loosely packed cups)
5 ounces Velveeta cheese, roughly cut into cubes
1/2 loosely packed cup of shredded parmesan cheese
1 heaping cup roasted butternut squash [1] or pumpkin (using the same method), cooled and cut into small dice, optional
Garlicky breadcrumbs [2], for garnishing, optional
Parsley, for garnishing, optional
Pepper, to taste
Directions
- In a large pot of boiling salted water, cook the macaroni until al dente, then drain.
- Meanwhile, in a large saucepan, melt butter over medium heat. Whisk in pumpkin puree and cook for 2 minutes. Whisk in heavy cream and cook, whisking constantly, until scalding (small bubbles form on the outer rim of the pan) and thickened, about 5 minutes. Whisk in smoked gouda, Velveeta, and parmesan until melted. Turn off heat and stir in cooked macaroni and roasted pumpkin (or butternut squash), optional. Salt and pepper to taste.
- Divide into bowls and garnish with garlicky breadcrumbs and parsley, optional.
Information
- Category
- Pasta, Main Dishes
- Cuisine
- North American