- Preheat the oven to 350°F. Place the Large Round mold on the Perforated Baking Sheet and set aside.
2. Cook Macaroni: In a large pot, cook the macaroni according to package instructions until al dente. Drain and set aside.
Make the Cheese Sauce:
- In a saucepan, melt the butter over medium heat.
- Stir in the flour, FRENCH PANTRY Roasted Garlic and Chive, FRENCH PANTRY Roasted Onion and Red Pepper, nutmeg, Garlic Paprika salt, and the Timut pepper. Cook for about 1 minute. Whisk continuously for one minute.
- Gradually whisk in the milk, constantly whisking with the mini whisk until the mixture thickens and bubbles.
- Remove from heat and stir in the pumpkin puree and all three cheeses (cheddar, mozzarella, and Parmesan) until melted and smooth.
- Combine the cooked macaroni with the cheese sauce in a large mixing bowl. Mix until the pasta is well-coated.
- Pour the mac and cheese mixture into your 6-round tray, filling each well.
- Add Topping (optional): Sprinkle breadcrumbs evenly over the top for a crunchy texture.
- Bake in the 375-degree oven for 20-25 minutes or until bubbling and golden.
- Serve: Let it set for 10 to 15 minutes before serving. Garnish with fresh parsley.
Enjoy cooking from our bon COOK kitchen to yours!
