Pumpkin and Boursin Mac n Cheese

The perfect, creamy fall mac.

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Step 1

-Cook the pasta al dente and reserve a bit of the cooking water to adjust the sauce if needed. -Cook the diced jalapeno and sliced shallot in the butter over medium heat until the shallot just barely start to brown in color. -Add the milk, pumpkin puree and boursin cheese and whisk to combine. -Add the cooked pasta and cook on low just until the sauce becomes nice and thick and coats the pasta well. Season with salt and pepper. You can adjust the consistency with the pasta cooking liquid or with more milk as needed. -Plate in a deep bowl and garnish with toasted pumpkin seeds, a drizzle of EVOO and some crumbled boursin cheese.