Breads & Bakingclosetcooking
Pumpkin Mac n Cheese with Amaretti Crust
A creamy mac and cheese with roasted pumpkin, sage, plenty of cheese and an amaretti crumb topping.
👥 4 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 10 min🔥 Cook: 1h 20m👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- saucepan
- baking dish
📝 Preparation Steps
1
Toss the pumpkin with the olive oil and season with salt and pepper.
olive oil1 tablespoonsalt and pepper
2
Roast the pumpkin in a preheated 350F/180C oven until tender, about ⏱️ 30-40 minutes and set aside.
3
Cook the pasta as directed.
pasta, your choice (gluten free for gluten free)10 ounces
4
Melt the butter in a saucepan over medium heat add the sage and cook until the butter is bubbling and it has turned golden brown.
butter4 tablespoonssage, thinly sliced2 tablespoons
5
Mix in the flour and let simmer until it returns to a light golden brown.
flour (rice flour or masa harina for gluten free)4 tablespoons
6
Add the milk, nutmeg, mustard and cheese and simmer until it thickens and the cheese has melted.
milk2 cupsnutmeg1 pinchcheese, shredded – I used a combo of gruyere, fontina and parmigiano reggiano (parmesan)2 cups
7
Mix the pumpkin, pasta and cheese sauce and pour into a baking dish topping it with the amaretti cookie crumbs.
pasta, your choice (gluten free for gluten free)10 ouncescheese, shredded – I used a combo of gruyere, fontina and parmigiano reggiano (parmesan)2 cups
8
Bake in a preheated 350F/180C oven until golden brown on the top and bubbling on the sides, about ⏱️ 30-40 minutes.
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