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
- 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.
- 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.
- Add in the Bel Paese, Mozzarella, and grated Parmesan cheeses, constantly stirring until fully incorporated.
- 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.)
- Whip the Mascarpone cheese and heavy cream on high speed until it becomes light, smooth, and airy.
- When the cheese mixture is cooled to room temperature, gently fold in the whipped Mascarpone. (This should make the mixture lighter.)
- Slowly add the cooked elbow macaroni to the mixture, using a large spatula to fully incorporate pasta. Handle gently.
- Transfer the pasta mixture to an ovenproof serving bowl and top with garlic breadcrumbs. Season with black pepper.
- Bake at 350 degrees for 8 minutes, then finish with broil for 3–4 minutes until breadcrumbs are golden brown and crunchy.
- Remove from oven and garnish with fried sage and shaved Parmesan.
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