Pumpkin Apple Cheese Mac (Print Version)
Creamy pasta with pumpkin, sautéed apples, and a blend of gruyere, gorgonzola and parmesan topped with rosemary breadcrumbs.
# Ingredients:
→ Pasta
01 -
4 cups uncooked elbow macaroni pasta
→ Cheese
02 -
1 cup gruyere cheddar cheese
03 -
1 cup gorgonzola cheese
04 -
1 cup parmesan cheese
05 -
Additional cheddar cheese for topping
→ Dairy
06 -
2 cups heavy cream
→ Fruits
07 -
3 cups apples, cut into 1-inch chunks
→ Seasoning
08 -
1 teaspoon salt
09 -
1/2 teaspoon pepper
10 -
1 teaspoon cinnamon
11 -
1/2 teaspoon nutmeg
12 -
2 tablespoons finely chopped rosemary, divided
→ Other
13 -
1/2 cup breadcrumbs
14 -
1/4 cup olive oil
# Steps to Follow:
01 -
Bring a large pot of water to a boil with 1/4 cup of salt. Add macaroni pasta and bring to a boil again. Cook for 7 minutes or until al dente. Remove from heat, strain, and rinse under cold water.
02 -
In a large saucepan, bring heavy cream to a simmer. Add gruyere cheddar, gorgonzola, parmesan, and pumpkin puree. Stir gently until cheese melts completely. Lower heat to keep warm and incorporate cooked pasta. Mix thoroughly and set aside.
03 -
In a medium saucepan, heat olive oil over medium-high heat. Add apples and sauté for 4-5 minutes. Add salt, cinnamon, nutmeg, and pepper. Mix well.
04 -
Mix sautéed apples into the pasta and cheese mixture. Coat a deep baking dish with olive oil and transfer the mixture into the dish.
05 -
Top the dish with breadcrumbs, cheddar cheese, and remaining rosemary. Bake at 350°F (175°C) for 15-20 minutes uncovered. Serve hot.