Shito Pumpkin Mac & Cheese
@gloriasshito hito Pumpkin Mac & Cheese Ingredients 1½ tsp salt, divided 1 lb pasta (rigatoni, elbow, or shells) 2 tbsp olive oil 2 tbsp butter 5 cloves garlic, minced 1 tsp onion powder 1 tsp garlic powder 1 tsp smoked paprika 1 tsp ground cumin 1 tbsp chopped fresh thyme 1 tbsp chopped fresh sage 2 (15-ounce) cans pumpkin purée 1 cup half & half 4 oz cream cheese, cubed 1 cup shredded sharp cheddar, divided 1 cup shredded parmesan, divided 2–3 tbsp Gloria’s Shito (chili oil or chili honey), to taste Instructions 1. Boil the pasta: Add 1 teaspoon of salt to the water, and cook pasta until al dente. Drain and set aside. Reserve ½ cup of pasta water. 2. Make the sauce: - In a pan, heat olive oil and butter over medium-low heat. - Add garlic, and cook, stirring often, until fragrant, or about 2 minutes. - Stir in the onion powder, garlic powder, paprika, cumin, thyme, and sage. - Add the pumpkin purée and half & half. Cook over medium heat, stirring, until smooth, or about 3 minutes. - Stir in cream cheese until melted and creamy for about 5 minutes. - Add half of the cheeses, and stir until melted. - Add Gloria’s Shito to taste for spice and depth. - Add the remaining ½ teaspoon of salt. - Reduce cooking temperature to low to allow it to simmer. 3. Combine: - Add the cooked pasta to the sauce, and toss to coat evenly over low heat. - Add a splash of pasta water if the sauce is too thick. - Stir in the remaining cheese. 4. Finish: - Serve warm, and top with an extra drizzle of Gloria’s Shito.
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