Creamy Pumpkin Mac and Cheese

Ingredients

• 2 Tbsp butter or extra virgin olive oil
• 1 clove garlic peeled and smashed
• 12 fresh sage leaves
• 250 g fusilli or your favourite small pasta shape
• 2 ½ cups Farm Boy™ Organic Low Sodium Vegetable Broth
• ½ cup Farm Boy™ Organic 3.25% Milk, Coconut Milk, or Unsweetened Almond Milk
• 125 g cream cheese cubed
• 1 cup pure pumpkin purée
• 2 cups Farm Boy™ Classic Blend Shredded Cheese
• 1 cup (½ pack) shredded Farm Boy™ Organic Marble Cheddar Cheese
• ½ tsp Farm Boy™ Organic Paprika
• ½ tsp Farm Boy™ Organic Granulated Onion
• ¼ tsp Farm Boy™ Cayenne Pepper optional
• ¼ tsp grated Farm Boy™ Nutmeg
• ¼ cup Parmigiano Reggiano cheese for garnish
• salt and pepper to taste

Directions

1. In a large pot set over medium heat, heat butter or extra virgin olive oil and add garlic and sage leaves. Cook for 3-5 minutes and then remove the garlic and fried sage leaves. Reserve.
2. Add pasta and Farm Boy™ Organic Low Sodium Vegetable Broth along with 1 tsp salt. Bring to a slow boil and cook uncovered, over medium to low heat, stirring every so often until pasta is partly cooked, about 7 minutes.
3. Stir in Farm Boy™ Organic 3.25% Milk (or dairy alternative), cream cheese, and pumpkin purée. Cook until sauce is creamy and pasta is al dente, about 4-5 minutes longer. If desired, mash reserved garlic and mix in.
4. Add Farm Boy™ Classic Blend Shredded Cheese, Farm Boy™ Organic Marble Cheddar Cheese, Farm Boy™ Organic Paprika, Farm Boy™ Organic Granulated Onion, Farm Boy™ Cayenne Pepper, and Farm Boy™ Nutmeg. Taste and adjust final seasoning with salt and pepper.
5. Serve, garnished with Parmigiano Reggiano cheese and fried sage leaves.