Shito Pumpkin Mac & Cheese
Shito Pumpkin Mac & Cheese 🎃🧀 By @gloriasshito
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.
#Shito #Mac #Cheese
View on YouTube
No comments:
Post a Comment