Enkannerlig stekpanna-pumpa mac och ost

👩‍🍳 Gör så här

1. 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. 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.
3. 3
   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.
4. 4
   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.
5. 5
   Divide the mac and cheese between bowls. Top with black pepper, the reserved sage, and grated nutmeg.