This baked Mac & Cheese is made with no roux and features fresh rosemary and thyme, combining gruyere, fontina, and parmesan for a cozy fall dish. A perfect baked pasta option that's flavorful and satisfying.
1: Preheat oven to 450°.
2: In a food processor or blender combine garlic, pumpkin, stock/broth and cream - set aside.
3: Par cook the pasta (about 4-5 minutes); for the last minute add the kale - drain and add a little butter to the pasta in a large bowl to prevent sticking.
4: Fold in pumpkin mixture along with all the cheese except ricotta.
5: Transfer pasta mixture to a cast iron pan or an oven-safe baking dish and dollop the ricotta on top.
6: Bake in the oven for 15-20 minutes on the middle rack until there is a nice golden color on top, then remove and let rest for 10 minutes before serving.
7: Garnish with additional rosemary and thyme.
