Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, creamy pumpkin mac & cheese. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Creamy Pumpkin Mac & Cheese is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Creamy Pumpkin Mac & Cheese is something which I’ve loved my entire life. They are fine and they look fantastic.
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To begin with this particular recipe, we have to prepare a few ingredients. You can cook creamy pumpkin mac & cheese using 12 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Creamy Pumpkin Mac & Cheese:
- Take 360 g rigatoni
- Prepare 2 onions, finely chopped
- Make ready 3 cloves garlic, minced
- Get 4 tsp paprika powder
- Make ready 4 tsp dried thyme
- Take 1 small (600 g) pumpkin, cubed
- Prepare 300 ml vegetable broth
- Take 300 g spinach
- Make ready 100 g grated cheddar
- Prepare 150 g grated old cheese
- Prepare to taste salt and pepper
- Take pumpkin seeds (optional garnish)
Allow the sauce to heat up until the cream cheese is fully melted and the sauce just starts to bubble. By now, your macaroni should be almost done cooking. Cook macaroni according to package instructions. In a high speed blender combine the rest of the ingredients and blend on high until creamy.
Instructions to make Creamy Pumpkin Mac & Cheese:
- Boil plenty of water in a saucepan with a lid for the rigatoni and cook the rigatoni, covered, for 13-15 minutes. Then drain but keep some of the cooking water. Leave to steam without a lid.
- Cut the onion into half rings. Crush or chop the garlic.
- Heat the olive oil in a saucepan with a lid over medium heat and fry the onion, garlic and paprika powder for 2 - 3 minutes. Add the pumpkin cubes and the dried thyme and stir fry for 4 - 6 minutes. Deglaze with the stock and cook, covered, 8-11 minutes, or until the pumpkin cubes are soft.
- Puree with a hand blender. Add a splash of milk or some cooking water if the sauce is too thick.
- Add the spinach, 3/4 of the cheddar, 3/4 of the old cheese and the rigatoni to the pumpkin sauce and stir well. Season with salt and pepper and heat for 1 minute more.
- Transfer in an oven dish and sprinkle with the remaining cheese. Bake the pasta dish in the oven for 10 - 15 minutes, or until the top is nicely browned.
- Meanwhile, heat a frying pan, without oil, over medium heat and roast the pumpkin seeds until they start to pop. Use to garnish.
- Enjoy! :)
In a large pot, stir together macaroni and pumpkin sauce. If needed, warm over low heat. On a baking sheet with sides, place the pumpkin, onion, and sage, then drizzle over the olive oil and toss everything on the baking sheet, then spread everything out into a single layer. This Creamy Vegan Pumpkin Mac and Cheese is the ultimate comfort food—it's warm, creamy, and cheesy. It's a metaphorical hug in a bowl.
So that’s going to wrap it up for this exceptional food creamy pumpkin mac & cheese recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
