Smoky Skillet Pumpkin Mac and Cheese – Green Valley Organics
Creamy smoky pumpkin mac and cheese with warm spices and melty cheese. Perfect for cozy dinners and fall meals.
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Cooking tools:
- Cast iron skillet
- Grater
- Pot
- Saucepan
- Colander
- Whisk
- Slotted spoon
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Can opener
- Oven
- Stove
- Mixing bowl
- Plate
- Paper towel
- Spoon
- Serving bowl
Ingredients
- 1 pound (16 ounces) spiral pasta (such as cavatappi or trottole)
- 1 tablespoon olive oil
- 6 ounces bacon, diced in 1/4-inch cubes
- 6 large cloves garlic, skins on and tips sliced
- 1/4 cup panko breadcrumbs
- 2 cups whole milk, plus more for thinning the sauce
- 1 15-ounce can Green Valley pumpkin
- 1 teaspoon coarse salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon ground mustard
- 1/4 teaspoon ground cayenne pepper
- 1 cup shredded smoked gouda cheese
- 1/2 cup freshly grated Pecorino Romano cheese (or substitute parmesan)
- 1 1/2 cups shredded cheddar cheese, divided
- 4 tablespoons chopped green onions, divided
- 1 tablespoon chopped fresh sage, divided
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