Pumpkin Mac and Cheese with Cauliflower
Ingredients
- 2 cups dry macaroni noodles
- 1 small head of cauliflower
- 2 cups pumpkin purée
- 2 cups half & half
- 2 cups grated cheese (sharp cheddar & gruyere)
- ¼ cup flour
- ¼ cup + 1 Tbsp butter
- ⅓ cup bread crumbs
- ⅓ cup parmesan cheese
- ¼ tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp chipotle powder
- Salt + pepper
- Olive oil
Instructions
Preheat oven to 400°. Trim cauliflower into florets and toss with a small amount of olive oil. Roast for 30 to 40 minutes or until browned on the edges and tender. Set aside while you prepare the remaining ingredients.
Cook macaroni noodles according to package directions. To ensure your pasta is not overcooked, reduce the cooking time by a minute or so, to allow it to finish cooking in the sauce in the oven. Drain and set aside.
Melt the ¼ of butter in a separate saucepan on medium heat. Add the flour and and stir to incorporate, allowing the mixture to combine into a golden paste. Slowly whisk in the half and half, and continue to whisk until smooth. Reduce the heat to low. Add the grated cheese, a bit at a time while stirring, until melted and smooth. Add the pumpkin purée and mix. Add the garlic powder, smoked paprika and chipotle powder. Season with salt and pepper to taste.
Combine the pasta, sauce and cauliflower in a pot or bowl and mix to combine. Reduce the oven temperature to 375°.
Use the remaining butter to grease a baking dish. Transfer the mac and cheese to the baking dish and top with bread crumbs and parmesan cheese. Bake, uncovered for 25 minutes, or until the cheese is bubbly and the breadcrumbs are browned.
Recipe Notes
Rating
Recipe Attempts
