Baked Pumpkin Gruyere Mac & Cheese
Cheesy Baked Pumpkin Mac & Cheese topped with Garlic Breadcrumbs
Ingredients
- 12 oz Monterey Jack coarsely grated (about 3 cups)
- 14 oz Gruyère coarsely grated (3–4 cups), divided
- 2 Tbsp cornstarch
- 2 Tbsp butter
- 6 garlic cloves finely chopped, divided
- 1 Tbsp finely chopped thyme plus leaves for serving
- ¼ tsp crushed red pepper flakes
- 1 lb medium pasta shells
- 1 12-oz. can evaporated milk
- 2 tsp kosher salt
- 1 tsp freshly ground pepper
- ¼ tsp ground nutmeg
- 1 15 oz can unsweetened pumpkin purée
- 1/2 cup panko breadcrumbs
- 2 Tbsp Olive Oil
Instructions
- Place a rack in upper third of oven and preheat to 350°. Toss together 12 oz. Monterey Jack, coarsely grated (about 3 cups), and 8 oz. Gruyère, coarsely grated (2–3 cups), in a large bowl with your hands. Add 2 Tbsp. cornstarch and toss again until each piece of cheese is thoroughly coated. Set cheese mixture aside.
- Melt the butter in a large (14-cup capacity or more) high-sided ovenproof skillet, rondeau, or Dutch Oven (what I use) over medium high heat. Add 4 garlic cloves, finely chopped, 1 Tbsp. finely chopped thyme, and ¼ tsp. crushed red pepper flakes and cook, stirring often, until fragrant, about 2 minutes. Add 4½ cups water and bring to a simmer. Add the medium shell pasta and cook, stirring often to prevent pasta from sticking to the bottom of skillet, until about two thirds of liquid has been absorbed and pasta is very al dente, about 7-10 minutes.
- Reduce heat to low and stir one 12-oz. can evaporated milk, kosher salt, freshly ground pepper, and nutmeg into pasta. Add reserved cheese mixture a handful at a time, stirring after each addition until mostly melted before adding more. Remove pan from heat and stir in the pumpkin purée. Taste and season with more salt if needed. (If you used a Dutch oven, transfer pasta to an ovenproof baking dish.)
- Top mac and cheese with remaining 6 oz. Gruyère, coarsely grated (1–2 cups), and tightly cover with foil. Bake 20 minutes.
- While the dish is baking, make the breadcrumbs - this is optional, but a nice finishing touch. Heat a small skillet over medium heat, and add the olive oil and the remaining 2 Tbsp garlic, then toss in the breadcrumbs and toast stirring frequently until golden brown, about 4 minutes. Make sure to keep the heat low enough so that the garlic doesn't burn. Season with salt and pepper and set aside for topping.
- Heat broiler. Uncover and broil just until top is browned, 2–3 minutes, depending on your broiler. (Keep a close eye on it to prevent burning.) Let cool slightly, then top with thyme leaves and toasted garlic breadcrumbs.
Notes
This recipe comes from Epicurious https://www.google.com/search?client=safari&rls=en&q=epicurious+recipe+for+one+pot+pumpkin+mac+%26+cheese&ie=UTF-8&oe=UTF-8. I have changed a couple of things, including using a larger pasta with slightly longer cook time, and added the garlic breadcrumb topping.