



From the Cook
From the Cook
From the Cook
1/4
Pumpkin Mac & Cheese
Instructions
1
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Preheat oven to 350°F (175°C).
2
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Cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water and drain.
3
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In a large skillet over medium heat, melt butter. Add minced garlic and cook until fragrant.
4
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Stir in pumpkin purée and mix well. Add heavy cream and whisk until combined. Bring to a simmer.
5
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Season with salt, black pepper, garlic powder, onion powder, paprika, parsley, and sage.
6
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Stir in cheddar, mozzarella, and gouda cheese until fully melted and smooth.
7
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Add cooked pasta and a splash of pasta water. Stir to coat evenly and adjust consistency as needed.
8
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Transfer to a baking dish and top with extra cheese. Bake for 15–20 minutes until golden and bubbly.
9
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Let cool for 10 minutes before serving.
My Calorie Intake
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Tips & Tricks (5)
- Pasta Water Magic 💧Always reserve 1 cup of starchy pasta water before draining to help create a silky, emulsified cheese sauce that clings perfectly to the noodles.
- Cheese Blend Technique 🧀Grate your own cheese blend fresh and bring it to room temperature before adding to the sauce for smoother melting and better texture.
- Pumpkin Depth Trick 🎃Toast your dried herbs like sage and parsley in the butter for 30 seconds before adding garlic to intensify their flavor and release their essential oils.
- Golden Crust Secret 🔥Use the broiler for the last 2-3 minutes of baking to achieve a perfectly crispy, golden-brown cheese crust without overcooking the dish.
- Cream Stability Hack 🥄Temper your heavy cream by slowly adding a small amount of the hot pasta mixture to prevent curdling and ensure a smooth, luxurious sauce.
Recipe Facts
Diet at a Glance
Vegetarian
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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