Fall

Pumpkin Mac and Cheese

Name: Pumpkin Mac and Cheese
Prep time: 10 min \
Cook time: 25 min \
Total time: 35 min
Yield: 6--8
Ingredients: 2 tablespoons unsalted butter >; 4 garlic cloves, finely chopped >; 1 tablespoon finely chopped fresh thyme, plus leaves for serving >; 1 (15-oz) can unsweetened pumpkin purée >; 1 (12-oz) can evaporated milk >; 2 tablespoons cornstarch >; ¼ teaspoon crushed red pepper flakes >; ¼ teaspoon ground nutmeg >; 2½ teaspoons Diamond Crystal kosher salt >; 1 teaspoon freshly ground black pepper >; 1 lb lumache (snail shells) or other medium shell pasta >; 12 oz Monterey Jack, coarsely grated (about 3 cups) >; 14 oz Gruyère, coarsely grated (3--4 cups), divided

Source: Epicurious🍝🫕Original ↗

Prep

10 min \

Cook

25 min \

Total

35 min

Servings

6--8

Method

01
Melt butter in a large Dutch oven or pot over medium heat. Add garlic and thyme and cook until fragrant, about 1 minute.
02
Whisk in pumpkin purée, evaporated milk, cornstarch, red pepper flakes, nutmeg, salt, and pepper until smooth.
03
Add pasta and enough water to just cover (about 3 cups). Bring to a boil, then reduce heat to medium and cook, stirring frequently, until pasta is al dente and sauce has thickened --- about 12--15 minutes.
04
Remove from heat. Stir in Monterey Jack and about three-quarters of the Gruyère until melted and creamy.
05
Transfer to a baking dish if desired, top with remaining Gruyère, and broil until golden and bubbling. Garnish with fresh thyme leaves.