Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, creamy pumpkin mac & cheese. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Pumpkin puree adds savoriness and creaminess to cheesy macaroni. Made with wholesome ingredients like roasted pumpkin and cashews, but super creamy and indulgent, this Creamy Vegan Pumpkin Mac and Cheese is vegan comfort food at its finest. Creamy, cheesy, and secretly healthy pumpkin mac and cheese. I've probably mentioned more than once on this blog how much I love macaroni and cheese.
Creamy Pumpkin Mac & Cheese is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Creamy Pumpkin Mac & Cheese is something which I’ve loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can cook creamy pumpkin mac & cheese using 12 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Creamy Pumpkin Mac & Cheese:
- Prepare 360 g rigatoni
- Get 2 onions, finely chopped
- Get 3 cloves garlic, minced
- Get 4 tsp paprika powder
- Take 4 tsp dried thyme
- Make ready 1 small (600 g) pumpkin, cubed
- Prepare 300 ml vegetable broth
- Make ready 300 g spinach
- Take 100 g grated cheddar
- Get 150 g grated old cheese
- Make ready to taste salt and pepper
- Make ready pumpkin seeds (optional garnish)
One pot pumpkin mac and cheese is my new fall favorite meal and maybe it will be yours too. Creamy Pumpkin Mac & Cheese Recipe: Nuggets of pumpkin are nestled in a super creamy, super cheesy sauce for the ultimate fall comfort food. Creamy pumpkin mac and cheese with savory bacon and a boost of veggies from spinach. This easy pumpkin mac and cheese bake is filled with delicious pumpkin flavor for a sweet and savory dinner.
Steps 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! :)
Creamy pumpkin mac and cheese with savory bacon and a boost of veggies from spinach. This easy pumpkin mac and cheese bake is filled with delicious pumpkin flavor for a sweet and savory dinner. Mac and Cheese is my favorite comfort food dish. I often make Broccoli Mac and Cheese, but for the Fall I love this Pumpkin version. Using pumpkin puree makes a creamy light cheese sauce, without.
So that’s going to wrap this up for this exceptional food creamy pumpkin mac & cheese recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
