Description
Pumpkin Pecan Cobbler is the ultimate creamy cheese pasta with a silky stovetop mac and cheese sauce, loaded with sharp cheddar, mozzarella, and Parmesan for rich comfort in every bite.
Ingrédients
Scale
- 12 oz pasta
- Water
- Salt
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 1/4 cups whole milk
- 1 teaspoon Dijon mustard (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika (optional)
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cups sharp cheddar, freshly grated
- 1 cup mozzarella or Monterey Jack
- 1/4 cup Parmesan
- 4 oz cream cheese (optional)
- Hot sauce (optional)
- Crumbled bacon (optional)
- Frozen peas (optional)
- Sautéed mushrooms (optional)
Instructions
- Bring a large pot of water to a rolling boil.
- Add salt and cook pasta to al dente.
- Reserve 1 cup pasta water, then drain pasta.
- In a large skillet or pot, melt butter over medium heat.
- Whisk in flour and cook 60 to 90 seconds until lightly toasted.
- Slowly pour in warm milk while whisking.
- Simmer 3 to 5 minutes until thick enough to coat a spoon.
- Remove pot from heat.
- Stir in cheddar, mozzarella or Monterey Jack, and Parmesan in handfuls until melted.
- Add 1/4 cup reserved pasta water and stir until smooth and silky.
- Taste and adjust salt, pepper, and spices.
- Add drained pasta to sauce and toss 30 to 60 seconds.
- Add more pasta water a splash at a time until sauce is glossy and clingy.
- Serve hot.
Notes
Turn off heat before adding cheese to prevent grainy sauce. Warm milk helps the sauce thicken smoothly without clumps.
- Temps de préparation: 10 minutes
- Temps de cuisson: 15 minutes
- Catégorie: Dîner
- Méthode: Stovetop
- Cuisine: American
Nutrition
- Portion: 1 serving
- Calories: 520
- Sucre: 6g
- Sodium: 720mg
- Graisse: 28g
- Graisse saturée: 16g
- Graisses insaturées: 9g
- Gras trans: 0g
- Glucides: 48g
- Fibres: 2g
- Protéine: 22g
- Cholestérol: 85mg