From Episode 3 of Cafecito Conversations: The Art of the Autumn Kitchen.
This is the trick I love most from the episode: the pumpkin cream soup does double duty. Stir cheddar into it or kick it up a notch with gouda or swiss cheese with Gorgonzola, pour it over pasta shells, top with parmesan, and bake until the top goes golden. It's mac n cheese, but make it fall — creamy, cozy, and the kids won't ask what's in the sauce.
If you made the Pumpkin Cream Soup earlier in the week, set +2 cups aside for this one.
Pumpkin Mac n Cheese
Prep time: 5 minutes · Cook time: 30 minutes · Serves: 6
Ingredients
1 lb pasta shells
2 cups pumpkin cream soup (see the Pumpkin Cream Soup recipe)
1 cup shredded cheddar cheese (or Gouda, Gorgonzola, Swiss Cheese)
Grated parmesan cheese, for topping
Instructions
Boil the pasta. Boil the shells until just shy of done, then drain.
Make the sauce. Warm the pumpkin cream soup and stir in the cheddar until melted.
Combine. Pour the sauce over the pasta and stir until everything is covered.
Bake. Top generously with parmesan and bake at 375°F until the top is browned, about 15–20 minutes.
