A few weeks ago i got a serious craving for mac and cheese. Despite it being a hard cheese, gruyère still melts beautifully. The flavor sticks around the best even after all. In an attempt to use up some leftover crumbled goat cheese, we create a super. Placing the cheese mixture back over low heat, stir in the pumpkin mixture fully and let sit on the mmmm, i recently made a butternut squash mac and cheese, so i know these flavors work well. The recipe is very easy and quick to make. Smoked mac and cheese with two cheeses recipe.
Add different types of cheeses to the mixture, such as goat cheese, pepper jack, or even some cream cheese. Since cottage cheese has a high moisture content a mixture of gruyere and goat cheese make a rich, tangy cheese sauce. And what makes it extra creamy is pumpkin puree. Creamy, cheesy, and secretly healthy pumpkin mac and cheese. Get the recipe for gruyere and make this cheese at your home. Made gruyere last week with raw goat milk. Btw i didn’t have gouda but i did have gruyere so i subbed that in.
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This Healthier Mac And Cheese Uses Pumpkin Puree In The Sauce, Gruyère And Goat Cheese To Make A Rich, Creamy Dish Of Comfort Food..
16 ounces whole wheat pasta (or regular pasta)
2 tablespoons butter
1/2 large onion (diced)
5 garlic cloves (pressed or finely diced. divided)
15 ounce can pumpkin puree (NOT pumpkin pie filling!)
5 ounces soft goat cheese (chevre - I used an herbed goat cheese)
4 ounces shredded Gruyere (about 1 cup)
12 ounces low-fat evaporated milk
1 tablespoon olive oil
1 cup panko breadcrumbs
1 teaspoon fresh ground black pepper
1 teaspoon paprika
1 teaspoon dried thyme
pinch cayenne pepper (optional)
kosher salt (to taste)
Butter a 9x13 casserole dish, set aside
Heat the oven to 400°F
Cook pasta until al dente according to package instructions. When draining, save 1 cup of the pasta cooking water and set aside. Toss the hot pasta with a little butter or olive oil if it will not be mixed with the sauce right away, to prevent sticking.
In a large saucepan, melt 2 tablespoons of butter over medium heat. Add onions with a pinch of kosher salt. Reduce heat to medium low. Cook until golden, about 15 minutes. Watch carefully as they can burn easily, you may need to reduce heat.
Add 4 of the diced garlic cloves, cook for about 30 seconds (be careful not to burn them)
Add the pumpkin puree and cook, stirring constantly for 1-2 minutes.
Add the evaporated milk and stir until smooth.
Add the spices and 1/2 teaspoon kosher salt.
Add the cheeses, stir until fully melted and incorporated, a few more minutes.
Add some pasta water until you get the consistency you like. I ended up using about 1/2 a cup.
Taste sauce and add more salt if needed.
Remove from heat and pour over pasta, mix until pasta is fully coated in sauce.
Pour the pasta into the casserole dish.
Meanwhile, heat 1 tablespoon of olive oil over medium heat. Add the last clove of diced garlic and stir until fragrant, about 30 seconds. Add the breadcrumbs and stir continually until crumbs are turning golden, about 4-5 minutes.
Sprinkle 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.
I think the pumpkin flavour is pretty subtle. It’ll be dialled up or down a bit depending on what kind of. It is made in large rounds which, if left uncut, will keep extremely well for. Cheddar isn’t the only cheese to use. Try easy melting gruyere, fontina or monterey jack. For more flavor, a bit of. Goat cheese has more vitamins and minerals than cow’s cheese.
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