A side so good you’ll forget about the turkey🦃

Ingredients

• ▢ 2 tbsp salted butter
• ▢ 2 cloves garlic, smashed
• ▢ 1 tbsp fresh thyme leaves
• ▢ 9 leaves fresh sage
• ▢ 1 pound short-cut pasta
• ▢ 1 cup canned coconut milk or whole milk
• ▢ 3 ounces cream cheese, cubed
• ▢ 1 cup pumpkin puree
• ▢ 1 1/2 c shredded sharp cheddar cheese
• ▢ 1 1/2 c shredded creamy Gouda cheese
• ▢ 1 tsp garlic powder
• ▢ 1 tsp onion powder
• ▢ 1 tsp paprika
• ▢ ¼ tsp cayenne pepper
• ▢ 1/4 tsp nutmeg
• ▢ Kosher salt and black pepper

Instructions

• 1. Melt the butter with the garlic, thyme, and sage in a large pot set over medium heat. Allow the butter to brown around the garlic, 3-5 minutes. Once browned, remove the sage leaves and set aside.
• 2. To the pot, add the pasta and toss with the butter. Add 4 cups of water and bring to a boil over high heat. Add 1 1/2 teaspoons salt. Cook, stirring occasionally, for 8 minutes. Do not drain the water. Stir in the milk, cream cheese, and pumpkin, and cook until the cream cheese has melted and the pasta is al dente, about 4-5 minutes more.
• 4. Pick out the garlic cloves and set aside. Add the cheddar and Gouda, onion powder, paprika, cayenne, and nutmeg, and stir until melted and creamy. Remove from the heat.
• 5. If desired, chop or mash the garlic and stir in the pasta. Season with salt and pepper. If the sauce feels thick, add ¼ cup milk or water to thin.
• 6. Divide the mac and cheese between bowls. Top with black pepper, the reserved sage, and grated nutmeg.