From Tasty.

@gloriasshito

hito Pumpkin Mac & Cheese Ingredients 1½ tsp salt, divided 1 lb pasta (rigatoni, elbow, or shells) 2 tbsp olive oil 2 tbsp butter 5 cloves garlic, minced 1 tsp onion powder 1 tsp garlic powder 1 tsp smoked paprika 1 tsp ground cumin 1 tbsp chopped fresh thyme 1 tbsp chopped fresh sage 2 (15-ounce) cans pumpkin purée 1 cup half & half 4 oz cream cheese, cubed 1 cup shredded sharp cheddar, divided 1 cup shredded parmesan, divided 2–3 tbsp Gloria’s Shito (chili oil or chili honey), to taste Instructions 1. Boil the pasta: Add 1 teaspoon of salt to the water, and cook pasta until al dente. Drain and set aside. Reserve ½ cup of pasta water. 2. Make the sauce: – In a pan, heat olive oil and butter over medium-low heat. – Add garlic, and cook, stirring often, until fragrant, or about 2 minutes. – Stir in the onion powder, garlic powder, paprika, cumin, thyme, and sage. – Add the pumpkin purée and half & half. Cook over medium heat, stirring, until smooth, or about 3 minutes. – Stir in cream cheese until melted and creamy for about 5 minutes. – Add half of the cheeses, and stir until melted. – Add Gloria’s Shito to taste for spice and depth. – Add the remaining ½ teaspoon of salt. – Reduce cooking temperature to low to allow it to simmer. 3. Combine: – Add the cooked pasta to the sauce, and toss to coat evenly over low heat. – Add a splash of pasta water if the sauce is too thick. – Stir in the remaining cheese. 4. Finish: – Serve warm, and top with an extra drizzle of Gloria’s Shito.