8 Minute Meals: Pumpkin mac & cheese toast


Chef Jill Moskites of the Whey Station makes pumpkin mac & cheese toast.

1 slice of Arnold® Organic Rustic White
1.5 slices Gouda
2 slices crispy bacon
1 pats salted butter, room temperature
¼ cup Pumpkin Mac & Cheese (recipe follows)
Pumpkin Mac & Cheese:
  • 1 pound pasta
  • 2 tablespoons salted butter
  • 1 shallot, finely diced
  • 1 pinch salt
  • 1 pinch red pepper flakes
  • 3 sage leaves, chopped
  • 1 tablespoon all-purpose flour
  • 2 ½ cups half & half
  • 2 cups Cheddar cheese
  • 1 cup Smoked Gruyère
  • 1 cup pumpkin puree
  • 1 teaspoon salt
  • 1 tablespoon honey
  1. Cook pasta according to directions and set aside.
  2. Meanwhile, melt butter in a sauce pan and add diced shallots, salt, and red pepper flakes. Cook for a few minutes until fragrant and softened. Add sage leaves and cook for another two minutes. Add flour and whisk for another 2 minutes until a roux forms. Once the flour cooks out, add half and half and whisk. Season to taste and then let the mixture cook and reduce for 5-10 minutes. Whisk in Cheddar, Smoked Gruyère and the pumpkin puree. Add honey and once again, season to taste.
  3. Add pasta, stir until evenly combined, then remove from heat.
  4. Grab your perfectly toasted slice of Arnold Organics Rustic White bread. Spread butter evenly onto your slice of toast, top with pumpkin mac & cheese, crumbled Gouda cheese, bacon bits and enjoy!

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