Award-winning chef. Successful restaurateur. Iron Chef judge. Social media star. Donatella Arpaia has done it all. Still her favorite thing to do is working in the kitchen, creating inspiring dishes using the freshest, most authentic ingredients—including Galbani® cheese. Explore her latest menu ideas and learn tricks of the trade from this inspirational entrepreneur.

Galbani® Pumpkin Mac ‘N Cheese

INGREDIENTS

½ tsp. Kosher salt
16 oz. Elbow macaroni
2 tbsp. Butter
2 tbsp. All-purpose flour
1 cup Milk
½ cup Galbani Bel Paese, shredded
½ cup Galbani Premio Mozzarella, shredded
8 oz. Galbani Parmesan, grated (plus shavings for garnish)
1 cup Pumpkin puree
½ tsp. Pumpkin pie spice
½ cup Galbani Mascarpone
¼ cup Heavy cream (room temperature)
1 tbsp. Fresh sage (plus some small leaves, finely chopped, for garnish)
1 tsp. Agave (optional)
  Garlic breadcrumbs for garnish
  Freshly ground black pepper

 

METHOD

  1. In a large pot over high heat, boil enough salted water to cook the pasta. Add elbow macaroni and cook until just barely al dente, about 6 minutes (or 3 minutes less than whatever the box recommends). Drain and set aside.
     
  2. In a large saucepan over medium heat, melt the butter. Sprinkle in the flour, then stir to combine with the melted butter. Allow to cook for 1 minute, then add the milk. Cook, whisking occasionally, until the sauce thickens.
     
  3. Add in the Bel Paese, Mozzarella, and grated Parmesan cheeses, constantly stirring until fully incorporated.
     
  4. Turn off heat. Add in pumpkin puree, pumpkin pie spice, and sage, and stir to blend fully with wooden spoon. (For added sweetness, add the optional agave to the sauce.)
     
  5. Whip the Mascarpone cheese and heavy cream on high speed until it becomes light, smooth, and airy.
     
  6. When the cheese mixture is cooled to room temperature, gently fold in the whipped Mascarpone. (This should make the mixture lighter.)
     
  7. Slowly add the cooked elbow macaroni to the mixture, using a large spatula to fully incorporate pasta. Handle gently.
     
  8. Transfer the pasta mixture to an ovenproof serving bowl and top with garlic breadcrumbs. Season with black pepper.
     
  9. Bake at 350 degrees for 8 minutes, then finish with broil for 3–4 minutes until breadcrumbs are golden brown and crunchy.
     
  10. Remove from oven and garnish with fried sage and shaved Parmesan.

     

Pairings

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