PUMPKIN PASTA BAKE

Enjoy the perfect fall dish with this creamy pumpkin pasta bake, made with cheddar and Gruyère and finished with a buttery Ritz cracker topping.

Ingredients

Macaroni Butter Flour Garlic Milk and heavy cream Dijon mustard Nutmeg Gruyère & cheddar Pumpkin Ritz crackers Sage

Bring a large pot of salted water to a boil. Cook the macaroni two minutes less than what the package directions dictate. Drain and reserve.

1

Melt butter in the pot over medium heat. Whisk in flour. Continue to whisk constantly for two to three minutes. In the last 30 seconds, add garlic.

2

Pour in milk and heavy cream, whisking constantly to create a smooth mixture. Stir in Dijon mustard, salt, pepper and nutmeg. Bring to a simmer.

3

Turn off the heat. Stir in Gruyere and cheddar until melted, and then stir in the pumpkin purée until it becomes one cohesive mixture.

4

Once the cheese fully melts to make one cohesive mixture, added the reserved macaroni. Stir to coat the pasta.

5

Pour the macaroni into a baking dish and top with crushed Ritz crackers and melted butter. Bake until hot and bubbly.

6

Readers love it!

What a great recipe! You've combined so many of my favorite autumn flavors in one delicious dish ... This has to be the ultimate comfort food! Thanks for another winner.

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