5 ounces double cream brie cheese, roughly cut into cubes
1 heaping cup roasted butternut squash or pumpkin (using the same method), cooled and cut into small dice
Pepper, to taste
Directions
To make breadcrumbs: In a nonstick skillet, melt butter then add garlic. Cook for 1 to 2 minutes, until garlic becomes fragrant and slightly toasted. Add breadcrumbs and cook, stirring occasionally until breadcrumbs are coated in garlicky butter and are toasted throughout. Remove from heat and transfer to a bowl. Stir in aged gouda cheese. Allow to cool. To make macaroni and cheese: Preheat the oven to 425°F. Grease a 13X9-inch baking dish. Divide half of the breadcrumb mixture and place into prepared baking pan, pressing it firmly down into the bottom of the pan.
Meanwhile, in a large pot of boiling salted water, cook the macaroni until al dente. Drain and rinse with cold water until macaroni is at room temperature. Set aside. In a large saucepan, melt butter over medium heat. Whisk in pumpkin puree and cook for 2 minutes. Whisk in heavy cream and cook, whisking constantly, until scalding (small bubbles form on the outer rim of the pan) and thickened, about 5 minutes. Whisk in smoked gouda and brie until melted. Turn off heat and stir in cooked macaroni and roasted pumpkin (or butternut squash). Salt and pepper to taste.
Place macaroni in greased pan. Sprinkle the remaining breadcrumb mixture on top. Bake for about 10 to 15 minutes, until golden and sizzling, rotating the pan halfway through cooking. Let cool for 5 minutes before serving.
Pumpkin Mac and Cheese
Delicious Pumpkin Mac & Cheese just in time for the cooler weather of fall.
Ingredients
For the breadcrumbs:
For the macaroni and cheese:
Directions
To make breadcrumbs: In a nonstick skillet, melt butter then add garlic. Cook for 1 to 2 minutes, until garlic becomes fragrant and slightly toasted. Add breadcrumbs and cook, stirring occasionally until breadcrumbs are coated in garlicky butter and are toasted throughout.
Remove from heat and transfer to a bowl. Stir in aged gouda cheese. Allow to cool.
To make macaroni and cheese: Preheat the oven to 425°F. Grease a 13X9-inch baking dish. Divide half of the breadcrumb mixture and place into prepared baking pan, pressing it firmly down into the bottom of the pan.
Meanwhile, in a large pot of boiling salted water, cook the macaroni until al dente. Drain and rinse with cold water until macaroni is at room temperature. Set aside.
In a large saucepan, melt butter over medium heat. Whisk in pumpkin puree and cook for 2 minutes. Whisk in heavy cream and cook, whisking constantly, until scalding (small bubbles form on the outer rim of the pan) and thickened, about 5 minutes. Whisk in smoked gouda and brie until melted. Turn off heat and stir in cooked macaroni and roasted pumpkin (or butternut squash). Salt and pepper to taste.
Place macaroni in greased pan. Sprinkle the remaining breadcrumb mixture on top.
Bake for about 10 to 15 minutes, until golden and sizzling, rotating the pan halfway through cooking. Let cool for 5 minutes before serving.