Cheesy Pumpkin Pasta
When Caroline Chambers tells you something is good, believe her. You and the kids will love this easy, upscale mac and cheese that has vegetables—bonus!—and is on brand for the Thanksgiving holiday. If you love this and Caroline like we do, subscribe to her newsletter on Substack: What to Cook When You Don’t Feel Like Cooking.
Serves 4 to 6
Cook time: 30 minutes
Ingredients:
1 pound medium shells pasta
2 1/2 cups whole milk (or any milk, but whole will work best)
3 cups water
2 teaspoons kosher salt
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/2 teaspoon mustard powder
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground black pepper
8 ounces grated sharp Cheddar (about 2 cups grated)
4 ounces grated smoked Gouda (about 1 cup grated)
1 cup canned pumpkin or butternut squash purée
3/4 cup breadcrumbs
Method:
Preheat oven to broil on high.
In a large ovenproof pot such as a Dutch oven, combine shells pasta, milk, water, kosher salt, garlic powder, dried thyme, smoked paprika, mustard powder, ground nutmeg, and teaspoon freshly ground black pepper.
Bring to a simmer over medium-high heat, then reduce to medium and cook for 8 to 10 minutes, until the pasta is cooked. Stir often so that the milk doesn’t scorch and the pasta doesn’t stick to the pot.
We’re gonna do a little multitasking here: Grate the cheddar and Gouda cheese in between stirring the pasta.
When the pasta is tender and the milk has reduced to the consistency of cream, turn off the heat and let it sit for a couple minutes to cool a bit. Stir in 1 cup canned pumpkin or butternut squash purée. One handful of cheese at a time, stir in all of the Gouda and all but 2 ounces (about 1/2 cup) of the Cheddar.
Taste and add more seasonings as desired. You can eat it right now, and this is how my kids prefer it. But I love a baked mac and cheese so I….
Sprinkle 3/4 cup breadcrumbs and 2 ounces extra grated Cheddar over top.
Broil for 2 to 5 minutes, until golden brown and the cheese has melted.
DIG IN!