Ingredients
The following ingredients have 5 Servings
- 4 c.uncooked macaroni elbow pasta
- 1/2 c. pumpkin puree
- 1 c. gruyere cheddar cheese
- 1 c. gorgonzola cheese
- 1 c. parmesan cheese
- 2 c. heavy cream
- 1/2 c. bread crumbs
- 2 Tbsp finely chopped rosemary (separated in half)
- 3 c. apples (cut into 1-inch chunks)
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 c. olive oil
- Additional cheddar to top
Instruction
- Bring a large pot of water to a boil with 1/4 cup of salt (do not add oil). Pour in pasta and allow to come back to a boil before starting timer. Cook for 7 minutes, or until pasta is el dente.
- Remove from heat, strain, and rinse under cold water.
- In a large sauce pan, bring heavy cream to a simmer, then add in gruyere cheddar, gorgonzola, parmesan, and pumpkin puree. Gently mix until all the cheese has melted. Lower heat to keep warm, then add in pasta. Mix thoroughly and set aside.
- In medium sauce pan, heat olive oil, then add apples and sauté on medium-high for 4-5 minutes. Add in salt, cinnamon, nutmeg, and pepper.
- Mix apples into pasta and cheese.
- Coat a deep baking dish—oval or 9X13—with oil, then pour in pasta.
- Top with breadcrumbs, cheddar, and rosemary.
- Bake at 350 degrees for 15-20 minutes (uncovered), then remove and serve hot.
