Pumpkin Mac & Cheese
Who doesn't love a good velvety mac & cheese?!? Unlike traditional recipes, this one skips the bechamel and lets pumkin puree, caramelized onions, mascarpone and a blender do all the work for you!
Makes 4-6 portions
1 large leek or Spanish onion (chopped)
2 ts butter
2 ts evoo
1/2 ts marash chilli flakes (or other chilli flakes you have on hand)
1 gralic clove (chopped)
1/2 cup + 1 tbs mascarpone cheese
1 cup pumpkin puree
1/4 cup cold water
Flake salt (to taste)
1 package orechiette (cooked)
Heat up on medium heat a large frying pan, add the butter, oil and onions and let cook until caramelized, stiring every once in a while so they dont burn.
Stir in the chillies and garlic and let cook for a minute or two.
Add the mascarpone cheese and stir to help it melt into the onion mixture.
Add the pumpkin puree, stir and then let the sauce simmer gently for a minute or two.
Transfer the sauce into the blender, add the cold water and blend until the sauce is silky smooth. You may need to add more water, one tbs at a time, if the suce is too thick. TIP: before starting the blender, remove the pour cap and cover with a dish towel. This will allow the steam to escap, preventing pressure build up and potential messes!
Transfer the sauce back into the frying pan, add the cooked orechiette and season with a bit of salt. Stir until the sauce covers the pasta and serve immediately.
Garnish with parmesan, fresh thyme and toasted pumpkin seeds for an extra decadent treat!