Hello foodies and happy spooky season!!! We are diving right into the fall spirit this year with a PUMPKIN alfredo mac & cheese!!!! This recipe is very easy, and very delicious. You can enjoy it baked, or skip the baking altogether. We also recommend trying this sauce with fettuccine for a delicious fall twist on the classic fettuccine alfredo :)
What will I need?
Pasta (we used Barilla medium shells - just about the whole box)
1 cup of pumpkin puree
1 stick of butter - you’ll use half for the sauce, and half for the breadcrumbs
2 cloves of garlic, minced
3/4 cup of heavy cream
1 cup of parmesan cheese (freshly grated)
1/2 cup of romano cheese (freshly grated)
1/8 teaspoon of nutmeg
Sage leaves
1/2 cup of Panko breadcrumbs
Salt & pepper
What do I do?
1) Start by preheating your oven to 350 degrees. Lightly grease a casserole dish. In a small bowl, melt 1/2 stick of butter, then stir the breadcrumbs in with the butter.
2) Cook pasta according to box instructions.
3) While pasta is cooking, add 1/2 stick of butter to a pan over medium heat. Once the butter has melted, add the minced garlic, and let it cook until it is nice and fragrant.
4) Next, add the heavy cream and pumpkin puree to the pan and stir.
5) Drain the pasta once it’s done, and add it directly to the pumpkin cream mixture in the pan. Turn off the heat.
6) Add in the parmesan cheese, romano cheese, nutmeg, salt & pepper, and mix it all up until everything is combined!
7) Transfer the pasta to the casserole dish, and top with the buttered breadcrumbs. Let cook for ~25 minutes, or until the top is golden brown and bubbly.
8) Remove from oven, garnish with sage leaves and more parmesan, then serve and ENJOY!!!
