Pumpkin, Gruyere and Goat Cheese Mac and Cheese
User Reviews
5.0
12 reviews
Excellent
Pumpkin, Gruyere and Goat Cheese Mac and Cheese
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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.
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Ingredients
- 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 Gruyère 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
Instructions
- 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.
Nutrition Information
Show Details
Calories
433kcal
(22%)
Carbohydrates
58g
(19%)
Protein
21g
(42%)
Fat
15g
(23%)
Saturated Fat
8g
(40%)
Cholesterol
38mg
(13%)
Sodium
251mg
(10%)
Potassium
285mg
(8%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
8800IU
(176%)
Vitamin C
3.3mg
(4%)
Calcium
237mg
(24%)
Iron
3.8mg
(21%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 433 kcal
% Daily Value*
| Calories | 433kcal | 22% |
| Carbohydrates | 58g | 19% |
| Protein | 21g | 42% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 38mg | 13% |
| Sodium | 251mg | 10% |
| Potassium | 285mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 8800IU | 176% |
| Vitamin C | 3.3mg | 4% |
| Calcium | 237mg | 24% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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