Recipe
Preparation15 minutes
Cook time45 minutes
ServingsServes 4-6
Episode1792
Ingredients
- 3 Tbsp of Unsalted Butter
- 1 Shallot, finely minced
- 2 Cloves of Garlic, minced
- 3 Tbsp of All Purpose Flour
- 2 cups of Whole Milk
- 1/2 cup of Heavy Cream
- 1/2 cup of Pumpkin Puree
- Pinch of Nutmeg
- 10 oz of Medium Shells Pasta
- 4 oz of Grated Gruyere
- 4 oz of White Extra Sharp Cheddar
- 4 oz ofLow Moisture Mozzarella, shredded
- 2oz of Parmesan Cheese
- 1/2 cup Breadcrumbs
- 2 Tbsp of Olive Oil
- 4 Leaves of Fresh Sage
- Salt and Pepper to taste
Preparation
-
1) Fill a large pot with water, add a generous pinch of salt and bring to a boil, add the pasta, cook until al dente, while that cooks, prep the sauce and preheat your oven to 375 degrees.
2) In a saucepan, add the butter and shallots, cook just for a couple minutes, add the garlic, cook for another 30 seconds. Then stir in the flour, cook until it's well combined with the butter mixture, then add the milk, cream and sage, cook while constantly stirring until it thickens, then add the nutmeg (just a tiny pinch) pumpkin puree and season well with salt and pepper to taste, cook all together for 1 minute then remove from the heat.
3) Drain the pasta, add it back into the same pot, add the sauce (discard the sage) and all the cheeses, stir really well and place it in a buttered casserole dish (I used a 2qt size) and set aside while you mix the breadcrumbs.
4) In a small bowl, toss the breadcrumbs with the oil, sprinkle evenly over the mac, then bake for 20 minutes or until bubbly. Serve right away!
Report a problem