Pumpkin Mac and Cheese
Servings: 4–6 | Prep: 15 minutes | Total: 45 minutes
Ingredients
6 tablespoons unsalted butter, divided
3 garlic cloves, grated and divided
½ cup panko breadcrumbs
2 teaspoons kosher salt, divided, plus more for pasta water
¾ teaspoon ground black pepper, divided
¼ cup grated Parmesan
1 pound dry cavatappi pasta
6 sage leaves
½ medium yellow onion, grated
2 tablespoons all-purpose flour
1 teaspoon ground mustard
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon cayenne pepper
2 cups half and half
1 can (15 ounces) pumpkin purée
8 ounces mozzarella cheese, shredded
8 ounces white cheddar, shredded
Directions
Make the topping: Melt 2 tablespoons butter in a small skillet over medium heat. Add 1 grated garlic clove; cook for 30 seconds. Stir in the panko, ½ teaspoon salt, and ¼ teaspoon black pepper. Toast, stirring, until golden, about 2 minutes. Transfer to a bowl, cool for 5 minutes, then stir in the Parmesan.
Cook the pasta: Boil the pasta in salted water until just under al dente, about 5–6 minutes. Reserve ½ cup pasta water, then drain.
Fry the sage: In the pasta pot, melt the remaining 4 tablespoons butter over medium heat. Add the sage and cook, stirring, until the leaves are lightly crisp and the butter is golden and smells toasted. Transfer the sage to a paper towel.
Make the sauce: Add the onion to the butter; cook for 3–4 minutes until softened. Add the remaining 2 garlic cloves and cook for 30 seconds. Whisk in the flour, mustard, nutmeg, cayenne, remaining 1½ teaspoons salt, and remaining ½ teaspoon black pepper. Cook for 3–4 minutes, stirring.
Gradually whisk in the milk until smooth. Stir in the pumpkin and cook until thick, about 5 minutes.
Remove from heat. Gradually stir in the fontina and smoked Gouda until melted. Taste and adjust the salt.
Fold in the pasta. Add reserved pasta water, 1 tablespoon at a time, as needed to loosen the sauce. Serve hot with the Parmesan breadcrumbs and crumbled fried sage.
Farro Salad with Dried Cranberries
Servings: 4 | Prep: 10 minutes | Total: 1 hour 10 minutes
Ingredients
1 cup whole-grain farro
2 cups low-sodium vegetable broth
1 bay leaf
Kosher salt, to taste
1 large shallot, very thinly sliced
⅓ cup extra-virgin olive oil
3 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
2 tablespoons maple syrup
Freshly ground black pepper, to taste
1 green apple, chopped
2 cups lightly packed arugula (5 oz.)
½ cup Parmesan
½ cup dried cranberries
¼ cup coarsely chopped toasted pecans
¼ cup finely chopped fresh basil
2 tablespoons finely chopped fresh parsley
Directions
Cook the farro: Combine farro, broth, bay leaf, and ½ teaspoon salt in a medium saucepan. Bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally, until tender and the broth is absorbed, about 30 minutes. Discard the bay leaf, transfer farro to a large bowl, and cool.
Crisp the shallot: Heat olive oil in a small saucepan over medium heat. Add the shallot and cook, stirring occasionally, until bubbling, about 5 minutes. Reduce heat to medium-low and continue cooking until golden and crisp, 15–20 minutes. Remove with a slotted spoon to a paper towel-lined plate and sprinkle with salt. Reserve the oil and let it cool.
Make the dressing: Whisk the cooled shallot oil with the vinegar, Dijon, and honey. Season with salt and pepper.
Assemble: Add the apple, arugula, Parmesan, dried cranberries, pecans, basil, parsley, and crispy shallot to the cooled farro. Drizzle with dressing and toss to combine.
Pull-Apart Stuffing Bread
Servings: 8 | Prep: 10 minutes | Total: 1 hour 30 minutes
Oven: 350°F | Pan: 9 × 5-inch loaf pan
Ingredients
½ cup unsalted butter, softened, plus more for greasing
1 tablespoon extra-virgin olive oil
8 ounces turkey or pork sausage
2 large celery ribs, finely chopped
1 small yellow onion, finely chopped
4 garlic cloves, minced
½ box seasoned stuffing mix
½ cup water
6 ounces white cheddar, shredded (about 1½ cups), divided
2 tablespoons finely chopped fresh parsley, divided, plus more for serving
Kosher salt and freshly ground black pepper
1 tube Pillsbury Grands! Flaky Layers Original Biscuits (8 biscuits)
Directions
Prepare the pan: Heat oven to 350°F, with a rack in the center. Butter a 9 × 5-inch loaf pan.
Cook the filling: Heat olive oil in a medium skillet over medium-high heat. Add sausage and cook, breaking it apart, until beginning to brown, about 5 minutes. Add celery and onion; cook until softened, about 7 minutes. Stir in garlic and cook for 1 minute.
Add stuffing: Shake the stuffing box to distribute its seasonings, then add half the mix to the skillet with ½ cup water. Stir gently to moisten. Mix in ½ cup cheddar and 1 tablespoon parsley. Season with salt and pepper, then remove from heat.
Make parsley butter: Mix the softened butter with the remaining 1 tablespoon parsley.
Fill the biscuit layers: Split each biscuit horizontally into two layers, making 16 pieces. Spread each with parsley butter. Top each with 1 tablespoon cheddar and about 2 tablespoons stuffing mixture, pressing gently to help it stick.
Assemble: Stack the pieces in groups of 3 or 4. Place the stacks on their sides in the loaf pan so the layers stand upright. Fit them snugly together. Tuck any loose stuffing or cheese between the layers and dot remaining parsley butter over the top. Set the loaf pan on a baking sheet.
Bake: Bake for 34-45 minutes, until puffed and browned. Cool in the pan on a wire rack for 5 minutes.
Serve: Run a small knife around the pan’s edges, turn the bread out onto the rack, and cool for another 10 minutes. Sprinkle with additional parsley.
