Pumpkin Mac and Cheese by yessidothecookingg

Delaney and Shelby

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Pumpkin Mac and Cheese

yessidothecookingg

Cook

20 min

6 servings

US

original

metric

Picture for Pumpkin Mac and Cheese

6 servings

US

original

metric

Ingredients

16 oz mezzi rigatoni

3 tbsp butter

4 garlic cloves, minced

¼ c shallot, diced

1 tbsp fresh thyme

1 tbsp fresh sage

½ tsp mustard powder

⅛ tsp ground nutmeg

salt and pepper, to taste

2 tbsp flour

1 ½ c half and half

5 oz Campbell's Condensed Cheddar Cheese Soup

¾ c pumpkin puree

4 oz cheddar cheese, shredded

6 oz gouda, shredded

¼ c parmesan, grated

¼ c reserved pasta water

Directions

Step 1

Bring a large pot of water to a boil. Salt water and add pasta. Cook al dente according to box directions.

16 oz mezzi rigatoni

Step 2

While the pasta is cooking, melt butter in a sauce pot on medium heat. Add in garlic, shallot, herbs, and spices. Sauté until fragrant (about 3-4 minutes).

3 tbsp butter

4 garlic cloves, minced

¼ c shallot, diced

1 tbsp fresh thyme

1 tbsp fresh sage

½ tsp mustard powder

⅛ tsp ground nutmeg

salt and pepper, to taste

Step 3

Mix in flour to create a roux. Once the flour smell is cooked out, add in half and half, and mix until combined.

2 tbsp flour

1 ½ c half and half

Step 4

Stir in Campbell’s Cheddar Cheese Soup and pumpkin puree. Bring to a light simmer and mix in the cheese and pasta water.

5 oz Campbell's Condensed Cheddar Cheese Soup

¾ c pumpkin puree

4 oz cheddar cheese, shredded

6 oz gouda, shredded

¼ c parmesan, grated

¼ c reserved pasta water

Step 5

Take off heat and add to drained pasta. Gently mix until combined.

Step 6

Serve immediately, garnish with thyme and pepper, and enjoy!

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