Mac N’ Cheese is my
[[A quick note (ahem*fine print*ahem) the Amazon links below are affiliate links. What that means to you is this | I’ll receive a small commission should you choose to purchase through them. There is no additional cost to you, in any way. Questions? Hit me up. I’m happy to answer them, or, click HERE for our terms and conditions]]
Pumpkin Mac N’ Cheese | It’s Fall Y’all
Fall means pumpkin everything. And pumpkin spice everything, which mostly translates to sweets. From the PSL at Starbucks to pumpkin spice tea (yup, that’s a thing) pumpkin spice has taken on a largely sweet connotation.
Earlier this year I had the opportunity to celebrate national cheese day by making my signature mac n’ cheese on 10tv, so I was
I also proved out the point that I will never be accused of being graceful, as I managed to pop the top off of a jar of homemade chicken stock, directly onto my shirt. On live t.v. *facepalm*
The recipe itself is easy, crazy flavorful, and
Pumpkin & Sausage Mac N’ Cheese
Ingredients
- 1 Jar Cucina Antica Tuscany Pumpkin Sauce
- Splash EVOO
- 3 T Butter
- 1 C Chicken or Veggie Broth
- 5 Links Chicken Sausage
- 2 C Shredded Cheddar Cheese
- 2 C Shredded Mozzarella Cheese
- 1 C Shredded Gouda Cheese
- 1 C Parmesan Cheese
- 1 C Breadcrumbs
- 1 Large Onion, roughly chopped
- 5 Cloves Garlic, smashed and minced
- 2 lb Noodles of Choice.
- Few Big Pinches Salt
Instructions
- Slice sausage links and brown. You don’t have to worry about cooking them all the way through, as they’ll be going into the oven farther down the recipe, but do as you will.
- In whatever pot you prefer, boil water (don’t forget to salt and EVOO), then make yo’ noodles.
- In a dutch oven, (shout out to my favorite, Le Cruset), melt the butter and EVOO together, sautee onions until clear, add smashed garlic, & salt, and cook till fragrant.
- Once your onions and garlic are good to go, dump in the broth, bringing to a simmer, stirring as you remember to.
- Dump in the pumpkin sauce, and again, simmer until well combined.
- Once the sauce and broth have started to reduce, dump in cheddar, gouda, and moz in batches, making sure to stir well in between additions, getting everything melty and wonderful.
- Next, dump yo’ noodles into that wonderful cheesy sauce you’ve got going in your dutch oven, and stir till the noodles are well coated.
- Stir in the sliced and sauteed sausages.
- Dump the whole pot into a prepared baking dish, top with breadcrumbs and parm, and bake at 350 for 20 or so minutes, uncovered, until the top is golden brown and bubbly.
- Dig in.
Want to work with me? Hello@cookeatexplore.com
I’m so proud of you girlfriend!