Fall Mac and Cheese
This fall version of mac and cheese flavored with pumpkin, herbs, and 3 kinds of cheese will be your new go-to meal for Friendsgiving or a cozy dinner at home.
Ingredients
Mac and Cheese
- 1 small white onion diced
- 2 tablespoons Vital Farms Unsalted Butter
- 2 tablespoons flour
- 2 cups whole milk
- 1 1/2 cup pumpkin puree
- 2 sprigs fresh thyme
- 5 ounces sharp white cheddar cheese shredded
- 4 ounces fontina cheese shredded, separated
- 5 ounces gruyere cheese shredded
- 1/2 teaspoon nutmeg
- 8 slices of prosciutto thinly sliced
- 1 pound cavatappi or shell pasta
- salt and pepper to taste
- olive oil as needed
- fried sage leaves for garnish (optional)
Sage Breadcrumbs
- 3 ounces sourdough bread cubed
- 6-8 fresh sage leaves
- 3 teaspoons olive oil
Instructions
- In a food processor or blender, pulse the bread and sage leaves into fine crumbs. Add to a small bowl and toss with olive oil. Set aside.
- Heat a large pot over medium heat with olive oil. Saute the onions with salt and pepper until golden, about 10 minutes.
- Add the butter to the pot and melt. Stir in the flour and cook for about 2 minutes.
- Slowly whisk in the milk until smooth. Then add the pumpkin puree and thyme sprigs. Gently simmer for about 8 minutes, until thickened. Make sure to stir often.
- Remove the thyme sprigs and add in the cheddar, gruyere, and 2 ounces of fontina. Stir until the cheese is melted.
- Add in the prosciutto and mix until all ingredients are thoroughly combined. Season with nutmeg, salt, and pepper. Turn the heat to low.
- Preheat the oven to 400°F. Cook the pasta in salted boiling water until several minutes shy of packaged instructions.
- Add the cooked pasta to the sauce pot and stir until fully coated. Transfer the mac and cheese to a greased baking dish. Sprinkle with the remaining fontina cheese and top with desired amount of sage breadcrumbs.
- Bake for 15 minutes, until the cheese is melted and the breadcrumbs are golden brown.
- Serve warm and enjoy!
