One-Pot Cheesy Pumpkin Pasta
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 30 min |
| Source | WhatToCook.substack.com |
| Yield / serves | 4-6 servings |
| Rating | (unrated) |
Ingredients
- 1 pound medium shells pasta
- 2 1/2 cups whole milk (or any milk, but whole will work best)
- 3 cups water
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon mustard powder
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon freshly ground black pepper
- 1 cup canned pumpkin or butternut squash purée
- 8 ounces grated sharp Cheddar (about 2 cups grated)
- 4 ounces grated smoked Gouda (about 1 cup grated)
- 3/4 cup breadcrumbs
Preparation
Preheat oven to broil on high.
In a large ovenproof pot such as a Dutch oven, combine 1 pound of medium shells pasta, 2 1/2 cups milk, 3 cups water, 2 teaspoons kosher salt, 1 teaspoon garlic powder, 1/2 teaspoon dried thyme, 1/2 teaspoon smoked paprika, 1/2 teaspoon mustard powder, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon freshly ground black pepper.
Bring to a simmer over medium-high heat, then reduce to medium and cook for 8 to 10 minutes, until the pasta is cooked. Stir often so that the milk doesn’t scorch and the pasta doesn’t stick to the pot.
We’re gonna do a little multitasking here: Grate 8 ounces of Cheddar and 4 ounces of Gouda cheese in between stirring the pasta.
When the pasta is tender and the milk has reduced to the consistency of cream, turn off the heat and let it sit for a couple minutes to cool a bit. Stir in 1 cup canned pumpkin or butternut squash purée. One handful of cheese at a time, stir in all of the Gouda and all but 2 ounces (about 1/2 cup) of the Cheddar.
Taste and add more seasonings as desired. You can eat it right now, and this is how my kids prefer it. But I love a baked mac and cheese so I….
Sprinkle 3/4 cup breadcrumbs and 2 ounces grated Cheddar over top.
Broil for 2 to 5 minutes, until golden brown and the cheese has melted.
