This is definitely one of those 'don't knock until you try it' kind of dishes! Trust us. You will want to try this. The savory fall flavors combined with the brightness of the dried cranberries take a classic comfort food dish to a whole new level. It's the perfect side to bring to your next Thanksgiving or holiday gathering!
Pumpkin Cranberry Mac & Cheese
Ingredients:
16 ounces large elbow pasta
2 tablespoons butter
1/2 large onion finely diced
15 oz pumpkin puree
1 cup each of shredded Gruyere and Havarti
1 cup shredded parmesan
3/4 cup vegetable stock
1 tablespoon olive oil
1 cup toasted bread crumbs
1 teaspoon fresh ground black pepper
1 teaspoon sage
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon dried thyme
3/4 cup crushed walnuts
3/4 cup dried cranberries
Directions
Butter a 9x13 casserole dish, set aside
Heat the oven to 400°F
In a large saucepan, melt 2 tablespoons of butter over medium heat. Add onions and cook until golden, about 15 minutes.
Add the pumpkin puree and stir for 1-2 minutes.
Add the stock and stir until smooth.
Add the spices and salt.
Add the cheeses, stir until fully melted.
Taste sauce and add more salt or spices if needed. Keep sauce warm on low heat.
Cook pasta until al dente according to package instructions and drain. Toss the hot pasta with a little olive oil to prevent sticking.
Pour sauce over pasta, mix until pasta is fully coated in sauce.
Mix in the walnuts and cranberries (save a handful of cranberries to sprinkle on top).
Pour the pasta into the casserole dish.
Sprinkle toasted breadcrumbs over pasta in an even layer. Cover the whole dish tightly in foil and bake for about 15 minutes. Remove foil and cook for another 5-6 minutes until the top is golden and bubbly.
Remove from oven and allow to sit for a few minutes before serving.
Garnish with sage leaves or thyme sprigs.
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