A cheesy baked mac and cheese ft. one of my favourite fall ingredients - pumpkin! The addition of fresh rosemary, thyme and sage make it serious autumn comfort food.
What You'll Need
Ingredients
- 1 pound of your favourite pasta (we love Jovial!)
- 3 cups kale, de-stemmed and chopped into bite sized pieces
- 1 398ml can pumpkin puree
- ¾ cup unsweetened almond milk (or non-dairy milk of choice)
- 1 package Culcherd Original Cheese (plus more for garnish)
- 1 package Culcherd Sharp & Smoky Cheese
- 1 tbsp fresh rosemary, chopped (plus more for garnish)
- 1 tbsp fresh thyme, chopped (plus more for garnish)
- 1 tbsp fresh sage, chopped (plus more for garnish)
- 2 cloves garlic
- ½ tsp crushed red pepper flakes
- 1 tsp Himalayan pink salt
How To
Method
- Preheat oven to 425 degrees F, and bring a large pot of salted water to boil.
- Cook the pasta in the boiling water for 6 minutes, and add kale for the last minute.
- Drain pasta and kale, and rinse under cold water. Transfer to a large bowl and mix with the chopped herbs and crushed red pepper flakes.
- Set aside.
- In a blender, add the pumpkin, garlic, salt, almond milk and cheese. Blend until smooth and creamy. Taste and adjust seasonings if needed. Add sauce to the bowl and stir to combine.
- Transfer the pasta to a baking dish or medium sized cast iron pan, and bake covered for 10-15 minutes.
- Crumble original cheese (if using) over the top and bake uncovered for another 3-5 minutes. Until the top has started to brown.
- Allow the dish to cool for 5-10 minutes, and garnish with additional herbs before serving.
Recipe Author
CHEF LIZ GALLAGHER
“My love for baking began when I was in university. I was introduced to “raw food” and loved discovering good-for-you desserts–made with organic fruit, nuts, and unrefined sweeteners. This led to my first business, Unbaked Cake Co. and later, I developed the first vegan baking course for George Brown College in Toronto. Some of my favourite flavours to bake with are cinnamon, anything apple, and chocolate, chocolate, chocolate, of course!
