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For those who believe pumpkin belongs in more things than just a or a , this pumpkin mac and cheese will satisfy all your autumnal cravings. Creamy, cheesy, and savory, the pumpkin bechamel teams up with fontina and smoked gouda to create a luscious sauce that coats the entire noodle. For an addictively crunchy topping without turning on the oven, garlic butter parmesan breadcrumbs are toasted on the stove and sprinkled over the saucy pasta. All this fall recipe needs is some and a thematic slice of .
What does pumpkin mac and cheese taste like?
While dessert for dinner does sound like a dream, this pumpkin mac and cheese is not a sweet treat! Just like sweet potatoes, carrots, and butternut squash, does have a slight natural sweetness. The earthy flavors mingle with herbaceous sage and warm nutmeg for a gently spiced of your dreams. Many people add an egg or two to their to make the sauce smooth and rich, but here the pumpkin provides the same velvety effect. The core of this recipe is, however, a creamy stovetop mac and cheese. A classic bechamel sauce is flavored with onion and garlic. Smoky cheese is folded into the pumpkin cream sauce before introducing al dente noodles. Finally garlicky, cheesy breadcrumbs are liberally sprinkled over each serving.
What kind of cheese is in pumpkin mac and cheese?
This recipe calls for two good melting cheeses; smoked gouda and fontina. There is also some salty parmesan in the breadcrumbs. The smokiness of the gouda plays well with the warm pumpkin and sage. The fontina keeps the sauce nice and smooth while the parmesan seasons the dish.
What other cheeses can you use in pumpkin mac and cheese?
The gouda can be replaced with cheddar or gruyere and the fontina can be swapped with monterey jack or munster. Funky pecorino or cotija are fun substitutions for parmesan.