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!