A fantastically fall take on a cheesy classic that you will absolutely LOVE!! I promise this isn't overly pumpkin spices, it just adds a note of warmth and richness and it's just so good! RECIPE: 3 Tbsp of Unsalted Butter 1 Shallot, finely minced 2 Cloves of Garlic, minced 3 Tbsp of All Purpose Flour 2 cups of Whole Milk 1/2 cup of Heavy Cream 1/2 cup of Pumpkin Puree Pinch of Nutmeg 10oz of Medium Shells Pasta 4oz of Grated Gruyere 4oz of White Extra Sharp Cheddar 4 oz ofLow Moisture Mozzarella, shredded 2oz of Parmesan Cheese 1/2 cup Breadcrumbs 2 Tbsp of Olive Oil 4 Leaves of Fresh Sage Salt and Pepper to taste Printable recipe: http://www.laurainthekitchen.com Instagram: @mrsvitale 00:00 - Intro 00:25 - Start the sauce 01:25 - Add pasta to boiling water 01:45 - Build the cream sauce 02:48 - Add pumpkin to sauce 04:18 - Add cheese to cream sauce 04:53 - Add pasta to cream sauce 06:07 - Make breadcrumb topping 06:35 - Bake Mac and cheese 07:00 - Dig in Fan Mail: PO Box 300 Minotola NJ 08341 #macandcheese #easyrecipe #recipes

The most incredible cheesecake you will ever have! The perfect blend of creaminess with a touch of fall magic! A must make! RECIPE: For the Apples: 2 HoneyCrisp Apples, diced 1/4 cup of Brown Sugar 1 Tbsp of Unsalted butter Pinch of Cinnamon Dash of Vanilla 1 tsp of Cornstarch mixed with 1 Tbsp of Water For the Crust: 2 cups of Graham Cracker Crumbs 1/4 cup of Granulated Sugar 1/2 cup of unsalted butter, melted For the Cheesecake Filling: 4-8oz blocks of Cream Cheese, softened at room temperature 1 1/4 cups of Granulated Sugar 4 Eggs 1/2 cup of Sour Cream Splash of Vanilla Extract For the Topping: 1/2 cup of All Purpose Flour 1/4 cup of Brown Sugar 3 Tbsp of Melted Butter Printable recipe: http://www.laurainthekitchen.com Instagram: @mrsvitale 00:00 - Intro 00:38 - Cook the Apples 02:00 - Make the Crust 03:20 - Make the Filling 05:00 - Make the Topping 05:35 - Put it Together 08:20 - Bake 08:54 - Let's Eat! Fan Mail: PO Box 300 Minotola NJ 08341 #beef #pasta #recipes