Muenster Mac

Muenster Mac Recipe

Makes about 4 servings

Takes about 40 minutes

-what you need-

• 1/2 box shells, I used medium size
• 2 Tbs butter
• 4 sage leaves
• 2 cloves garlic chopped
• 1/2 cup pumpkin purée
• 1 1/2 cup milk
• 1/8 tsp nutmeg
• Salt to taste
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1 oz cream cheese room temp (optional)
• 8 oz shredded Muenster cheese
• 4 oz shredded sharp cheddar cheese
• 1 cup reserved pasta water

-what to do-

1. In a pot, boil your water and cook your pasta. When pasta is done, reserve 1 cup of the pasta water and set aside.
2. In a pan on medium low heat, add butter, sage leaves and garlic. Cook until fragrant, about a few minutes. Remove the sage and reduce the heat to low.
3. Next add in your pumpkin purée and cook for 5 minutes stirring frequently.
4. Add in your milk, nutmeg, salt, onion and garlic powder, whisking until well combined.
5. Then add in your cream cheese and cheeses, whisking until all melty and smooth. Make sure your heat is low or else your sauce will curdle. Low and slow baby.
6. If you like the consistency of the cheese sauce you can go right ahead and add in your cooked pasta. If you want a thinner cheese sauce, add a little bit of the reserved pasta water at a time, whisking until smooth and velvety. Serve hot.
7. Now the most important step. ENJOY!!!

Why did mac & cheese go to the gym?

To get shredded.