Creamy Pumpkin Mac & Cheese

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, Creamy Pumpkin Mac & Cheese. It is one of my favorites. For mine, 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 favored of recent trending meals on earth. It is simple, it's fast, it tastes yummy. It's appreciated by millions every day. They are fine and they look wonderful. Creamy Pumpkin Mac & Cheese is something which I've loved my entire life.

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As for the number of servings that can be served to make Creamy Pumpkin Mac & Cheese is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Creamy Pumpkin Mac & Cheese estimated approx 1 hr.

To begin with this recipe, we must first prepare a few components. You can cook Creamy Pumpkin Mac & Cheese using 12 ingredients and 8 steps. Here is how you cook that.

This veggie pasta is total cold-weather comfort food! Recipe from HelloFresh

Ingredients and spices that need to be Take to make Creamy Pumpkin Mac & Cheese:

1. 360 g rigatoni
2. 2 onions, finely chopped
3. 3 cloves garlic, minced
4. 4 tsp paprika powder
5. 4 tsp dried thyme
6. 1 small (600 g) pumpkin, cubed
7. 300 ml vegetable broth
8. 300 g spinach
9. 100 g grated cheddar
10. 150 g grated old cheese
11. to taste salt and pepper
12. pumpkin seeds (optional garnish)

Instructions to make to make Creamy Pumpkin Mac & Cheese

1. 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.
2. Cut the onion into half rings. Crush or chop the garlic.
3. 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.
4. Puree with a hand blender. Add a splash of milk or some cooking water if the sauce is too thick.
5. 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.
6. 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.
7. Meanwhile, heat a frying pan, without oil, over medium heat and roast the pumpkin seeds until they start to pop. Use to garnish.
8. Enjoy! :)

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