Pumpkin Mac And Cheese
This is a comforting and creamy pumpkin-infused macaroni and cheese dish, finished with a crunchy topping.
Ingredients :
2 tbsp butter.
2 tbsp all purpose flour.
2 cups whole milk.
8 oz extra sharp cheddar cheese.
8 oz Monterrey Jack cheese (or cheddar jack).
15 oz pumpkin puree.
1 tsp paprika.
Salt.
Fresh cracked black pepper.
Topping:.
1 cup Panko crumbs.
1 tbsp dried parsley.
2 tbsp butter melted.
Instructions :
Prepare your pasta as per instructions until it’s firm to the bite, then drain and set aside.
Set your oven to preheat at 425°F, and apply a light coat of grease on a 9×13 baking dish.
As the pasta cooks, shred the cheese. In a large pot on medium heat, melt the butter.
Whisk in the flour until blended, then slowly add the milk, continuing to whisk until smooth.
Incorporate the cheeses and pumpkin puree, stirring gently until fully melted and mixed.
Add paprika, salt, and pepper to the sauce. Introduce the pasta into this mix and blend well.
Pour mixture into the prepared dish, ensuring an even spread across.
In a separate bowl, mix Panko crumbs, melted butter, and parsley, then distribute over the pasta.
Bake in the oven for 10 to 15 minutes, or until the top is golden and crisp.
