Description
A creamy, smoky twist on classic mac and cheese featuring smoked gouda and pumpkin purée, topped with crunchy garlicky breadcrumbs for a delightful texture contrast. This comforting dish combines smoky paprika and fresh herbs with tender baby spinach, making it a perfect hearty meal for the fall season or any time you crave a rich, flavorful pasta bake.
Ingredients
Mac and Cheese
- 1 pound uncooked pasta (pipe rigate recommended)
- 12 ounces smoked gouda cheese, coarsely grated
- 1 ounce Parmesan cheese, finely grated
- 1 cup canned pumpkin purée
- 1 cup whole milk, warmed
- 1 teaspoon smoked paprika
- 2 large handfuls baby spinach
Garlicky Breadcrumbs
- 1 tablespoon butter
- 2 cloves garlic, finely minced
- ½ cup Panko breadcrumbs
- 1 tablespoon finely chopped fresh rosemary or sage
- ½ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
Instructions
- Make the breadcrumbs: Melt the butter over medium-high heat in a sauté pan. Add the finely minced garlic and sauté for 1 minute, stirring occasionally, until fragrant.
- Toast the breadcrumbs: Add the Panko breadcrumbs, chopped rosemary or sage, sea salt, and black pepper to the pan. Continue to sauté, stirring occasionally, until the breadcrumbs turn a toasted golden brown. Remove from heat and set aside.
- Cook the pasta: In a large stockpot, bring generously salted water to a boil. Cook the pasta until just barely al dente according to package instructions. Reserve 1 cup of the starchy pasta water, then drain the pasta and return it to the pot.
- Combine ingredients: To the pasta in the pot, add smoked gouda, Parmesan, pumpkin purée, warmed whole milk, smoked paprika, baby spinach, and ½ cup of the reserved pasta water. Stir thoroughly until the cheese melts and forms a smooth, creamy sauce. If the sauce appears too thick or the cheese isn’t fully melted, add an additional ¼ to ½ cup of the reserved pasta water as needed to achieve the desired consistency.
- Serve: Plate the mac and cheese immediately, garnishing each portion generously with the prepared garlicky toasted breadcrumbs for added crunch and flavor.
Notes
- For best flavor, use whole milk warmed slightly to help the cheese melt smoothly.
- Pipe rigate pasta holds the sauce well, but any short pasta shape like elbow or cavatappi will work.
- Fresh herbs like rosemary or sage can be adjusted based on your preference or availability.
- Reserve extra pasta water to adjust the sauce consistency if needed.
- Serve immediately after assembling to keep breadcrumbs crunchy.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
