Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 4 to 5 Servings
Topped with a cheese mixture, everyone is surely going to love this dish! This is just mac and cheese, but with a twist! Try it now!
Ingredients:
For the pasta:
2 c fresh spinach
10 oz. rigatoni cavatappi or pasta of your choice
For the pumpkin cheese sauce:
1/4 c all-purpose flour
A pinch of cinnamon
1 c Libby’s 100% Pure Pumpkin Puree
½ c gruyere cheese
2 cloves garlic, minced
½ c white cheddar cheese, grated
2 tablespoons butter
2 c non-dairy milk or milk of your choice
freshly ground black pepper
A pinch of nutmeg
3/4 teaspoon salt, plus more to taste
For the topping:
1 tbsp melted butter
2 tablespoons walnuts, roughly chopped
2 c panko breadcrumbs
Directions:
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Place a saucepan on the stove and turn the heat to medium. Add 2 tbsp of butter and allow it to melt.
Add the garlic into the pan, then sauté for about a minute or just until aromatic. Whisk in a bit of flour.
Gradually add the milk and whisk every addition until well incorporated. Allow the mixture to boil.
Turn the heat down to low, then simmer it for a few minutes until the texture becomes thick.
Remove the pan from the heat, then immediately add salt, pepper, gruyere, and cheddar cheese. Stir everything until well blended.
Add the pumpkin puree, then stir again until well blended.
Add spinach together with the noodles into the pan with the sauce, then toss to coat. Transfer everything to a 9×9-inch baking dish and spread it evenly.
Add melted butter, bread crumbs, and walnuts into a mixing bowl. Scatter the mixture over the pasta mixture.
Place it in the preheated oven and bake for 25 minutes or until the top turns golden brown. Remove from the oven.
Serve and enjoy!
Ingredients
- For the pasta:
- 2 c fresh spinach
- 10 oz. rigatoni cavatappi or pasta of your choice
- For the pumpkin cheese sauce:
- 1/4 c all-purpose flour
- A pinch of cinnamon
- 1 c Libby’s 100% Pure Pumpkin Puree
- ½ c gruyere cheese
- 2 cloves garlic, minced
- ½ c white cheddar cheese, grated
- 2 tablespoons butter
- 2 c non-dairy milk or milk of your choice
- freshly ground black pepper
- A pinch of nutmeg
- 3/4 teaspoon salt, plus more to taste
- For the topping:
- 1 tbsp melted butter
- 2 tablespoons walnuts, roughly chopped
- 2 c panko breadcrumbs
Instructions
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Place a saucepan on the stove and turn the heat to medium. Add 2 tbsp of butter and allow it to melt.
Add the garlic into the pan, then sauté for about a minute or just until aromatic. Whisk in a bit of flour.
Gradually add the milk and whisk every addition until well incorporated. Allow the mixture to boil.
Turn the heat down to low, then simmer it for a few minutes until the texture becomes thick.
Remove the pan from the heat, then immediately add salt, pepper, gruyere, and cheddar cheese. Stir everything until well blended.
Add the pumpkin puree, then stir again until well blended.
Add spinach together with the noodles into the pan with the sauce, then toss to coat. Transfer everything to a 9x9-inch baking dish and spread it evenly.
Add melted butter, bread crumbs, and walnuts into a mixing bowl. Scatter the mixture over the pasta mixture.
Place it in the preheated oven and bake for 25 minutes or until the top turns golden brown. Remove from the oven.
Serve and enjoy!
