This pumpkin mac & cheese comes together in just one pot, making it a perfect dinner for fall camping trips!
Ingredients
Panko Sage Topping
1tablespoonoil
½cuppanko
1tablespoonchopped fresh sage(4-6 leaves)
1tablespoonminced garlic
Pumpkin Mac & Cheese
2cupselbow macaroni
2cupswater
½teaspoonsalt
1cuppumpkin puree
1cupgruyere cheesefinely grated
Instructions
To make the panko sage topping: Heat oil in a skillet over medium. Add the panko and sage, stir to coat. Add the garlic. Stir the mix frequently until the panko is golden brown. Remove the topping and set aside.This can be done at home ahead of time. Place in an airtight container and pack in your pantry box.
Place the elbow macaroni in the empty skillet. Add water to cover (about 2 cups) and the salt. Stir to combine.
Bring to a boil, stirring frequently. Cook until the pasta is tender (check the pasta's packaging for a good time estimate). When the pasta is done, the water should be mostly - but not entirely - absorbed. If needed, drain excess water, or add in a bit of water if the pan is too dry.
Mix the pumpkin puree and cheese in with the pasta and remaining water (which will help create the sauce).
Serve in bowls with the crunchy Panko Sage Topping. Enjoy!