This Pumpkin Mac n cheese stole Thanksgiving
Pumpkin + roasted garlic + gooey cheese = cozy fall magic in a bowl.
Ingredients:
• 4–6 small sugar pumpkins
• 1 head garlic
• 2 tbsp olive oil
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 3 cups whole milk (warmed)
• 1 tsp salt
• ½ tsp black pepper
• 2 cups sharp cheddar cheese, shredded
• 1 ½ cups Gruyère cheese, shredded
• 1 lb cavatappi pasta (cooked al dente)
• ½ cup panko breadcrumbs
• 1 tsp fresh thyme leaves
• Roasted pumpkin seeds (see recipe below)
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Instructions:
1. Preheat oven to 400°F (200°C). Cut tops off pumpkins, scoop out seeds and strings. Set seeds aside for roasting. Rub inside of pumpkins with olive oil, salt, and pepper. Place on baking sheet.
2. Slice the top off a head of garlic, drizzle with olive oil, wrap in foil, and roast alongside pumpkins for 30–35 minutes until soft.
3. Cook cavatappi pasta until just al dente. Drain and set aside.
4. In a saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes until golden.
5. Slowly drizzle in warm milk, whisking constantly, until thickened (5–6 minutes). Season with salt and pepper.
6. Remove from heat and fold in cheddar and Gruyère until melted into a creamy sauce.
7. Add pasta and toss until fully coated.
8. Spoon mac and cheese into roasted pumpkins. Top with panko.
9. Return filled pumpkins to oven for 10–12 minutes until bubbly and golden on top.
10. Just before serving, squeeze roasted garlic cloves into the mac and stir gently. Sprinkle with fresh thyme and roasted pumpkin seeds. Serve hot.
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🌱 Roasted Pumpkin Seeds
Ingredients:
• Seeds from 4–6 pumpkins
• 1 tbsp olive oil
• ½ tsp paprika
• ½ tsp garlic powder
• Salt to taste
Instructions:
1. Rinse seeds well and pat dry with a towel.
2. Toss with olive oil, paprika, garlic powder, and salt.
3. Spread on baking sheet and roast at 350°F (175°C) for 15–20 minutes, stirring once, until golden and crisp.