Smoked San Simon and Pumpkin Mac and Cheese
1 box (13.25 oz) whole wheat elbow macaroni
2 tablespoons extra virgin olive oil
1 tablespoon butter
1 small shallot, chopped
3 garlic cloves, chopped
1 can (15 oz) pumpkin puree
1 cup 2% plain Greek yogurt
1 cup vegetable stock
1/2 teaspoon cayenne pepper
1 1/2 cups grated smoked San Simon
1 1/2 cups grated asiago
1/2 cup whole wheat Italian breadcrumbs (you can also use plain or panko)
10 sage leaves
salt and pepper to taste
Cook pasta al dente, according to package directions.
Preheat oven to 350 degrees F.
Heat 1 tablespoon olive oil and butter over medium heat in a large sauce pan or dutch oven. Add shallots and cook until translucent, about 3 minutes. Add garlic and cook for another couple of minutes. Add the pumpkin puree and Greek yogurt, stir until smooth, cooking for a minute.
Turn the heat down to medium low. Pour in the vegetable stock and cayenne pepper , stir until smooth, cooking for 3-5 minutes. Add in all of the smoked san simon cheese and 1 cup of the asiago cheese, reserving 1/2 cup for later. Stir until melted. Season with salt and pepper to taste.
Add cooked elbow macaroni to sauce, tossing gently to combine. Spoon onto a baking dish (and/or individual ramekins).
In a small frying pan, heat the remaining olive oil over medium heat. Fry up the sage leaves for about 30 seconds on each side, then transfer to a cutting board and chop finely.