One-Pot Pumpkin Mac and Cheese
This one-pot recipe can be whipped up with pantry and freezer staples, using only one pot, and ready in under 20 minutes! Bonus, you get loads of vitamin A from this mac.
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Level of Difficulty: Easy
Kashrut Type: Dairy
INGREDIENTS
12 ounces whole wheat pasta macaroni, fusilli, shells, penne, etc.
4 cups water
3 cloves garlic, grated
2 tablespoons butter
2 teaspoons kosher salt
Pinch red pepper flakes
Pinch nutmeg
1 head cauliflower, cut into small florets or 4 cups frozen
1 cup pumpkin puree
½ cup grated Parmesan cheese
Freshly cracked black pepper to taste
INSTRUCTIONS
-
Place the dried pasta in 3-quart straight-sided skillet or Dutch oven.
- Add the water, garlic, butter, 2 teaspoons salt, red pepper flakes, nutmeg, and a generous amount of black pepper, and bring to a full rolling boil uncovered over high heat.
- Using tongs or a wooden spoon, stir and turn the pasta frequently to prevent sticking.
- Cook until al dente*, approximately 9 to 10 minutes. Reduce flame to medium-low.
- Add the cauliflower, pumpkin purée, and Parmesan, and stir and toss until smooth and creamy and very hot.
- Taste and adjust salt and pepper if needed. Serve garnished with extra nutmeg.
* “Al Dente” is Italian for ‘to the teeth’ and it refers to pasta that is cooked just long enough that it is neither crunchy nor too soft, and its texture appeals to the teeth.
***
Jamie Geller is one of the most sought-after Jewish food and lifestyle experts worldwide. She is the bestselling author of 5 books and founder of Kosher Network International, publisher of JamieGeller.com featuring more than 10,000 recipes, articles, and videos. Check out her new #1 Amazon Bestseller, Brisket 101 and her new family meal plan “Fresh Families” at FreshFamilies.us.
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