Creamy Baked Pumpkin Mac-and-Cheese

Servings: 8

Total time: 53 minutes

INGREDIENTS

12 ounces rigatoni or pumpkin-shaped pasta
2 tablespoons unsalted butter
2 tablespoons all purpose flour
1½ cups whole milk
1 cup canned pumpkin puree
¼ cup pickled jalapeno peppers, finely diced
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon black pepper
1 teaspoon Diamond Crystal® Kosher Salt
1 cup shredded sharp cheddar cheese, divided
1 cup shredded mozzarella cheese, divided
1 cup shredded Gouda cheese, divided
Chopped fresh parsley, for garnish

DIRECTIONS

Preheat oven to 375°F. Boil a large pot of well-salted water over high heat.
Add pasta and cook, stirring occasionally, until al dente, about 10-12 minutes. Drain and set aside.
Melt butter in large heavy-bottomed pot over medium heat. Whisk in flour and cook, whisking constantly, until smooth and thickened slightly, about 1-2 minutes.
Gradually whisk in milk until smooth. Add pumpkin puree, garlic powder, paprika, kosher salt and pepper, and simmer until slightly thickened, about 3-4 minutes.
Stir in jalapenos and half of each cheese, cheddar, mozzarella, and Gouda. Cook, stirring until completely melted.
Remove from heat and add pasta, tossing to coat.
Transfer mixture to a lightly greased 9x13-inch baking dish. Top evenly with remaining cheddar, mozzarella and Gouda. Bake until golden-brown and bubbling at the edges, about 20-25 minutes.
Remove from oven and garnish with parsley. Serve warm.