Homemade Smoky Pumpkin Mac and Cheese with Garlicky Breadcrumbs
- Yield 4
- Prep 20 minutes
- Cook 30 minutes
- Total 50 minutes
Homemade Smoky Pumpkin Mac and Cheese with Garlicky Breadcrumbs is a pasta recipe on Avoteb. The yield on the card is 4. Plan on 50 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 pound uncooked pasta (I used pipe rigate)
- 12 ounces smoked gouda cheese, coarsely grated
- 1 ounce Parmesan cheese, finely grated
- 1 cup canned pumpkin purée
- 1 cup whole milk, warmed
- 1 teaspoon smoked paprika
- 2 large handfuls baby spinach
- 1 tablespoon butter
- 2 cloves garlic, finely minced
- 1/2 cup Panko breadcrumbs
- 1 tablespoon finely chopped fresh rosemary or sage
- 1/2 teaspoon each: fine sea salt and freshly-ground black pepper
Method
Make the breadcrumbs. Melt the butter over medium-a hot burner in a sauté pan. Tip in garlic and sauté for 1 minute, stirring occasionally. Tip in Panko, rosemary, salt and pepper. Continue sautéing, stirring occasionally, until the Panko reaches a toasted golden brown color. Lift from heat and keep nearby.
Leave the pasta in a large stockpot of generously-salted boiling water until just barely al dente. Reserve 1 cup of the starchy pasta water and set it aside. Tip off the pasta and return it to the stockpot.
Stir Tip in the smoked gouda, Parmesan, pumpkin purée, warmed milk, smoked paprika, spinach and ½ cup of the starchy pasta water to the pasta. Whisk until the cheese is combined and has melted into a smooth and creamy sauce. If the sauce seems too thick or the cheese has not fully melted, add in an extra ¼ to ½ cup of the starchy pasta water as needed.
Plate Plate while it is hot, garnishing each portion with a generous sprinkling of garlicky breadcrumbs.
