Description
Indulge in a creamy and flavorful Pumpkin Mac and Cheese recipe that’s perfect for fall. Learn how to make this delicious comfort food dish today!
Ingredients
- 1/4 c. plus 2 tbsp. unsalted butter, divided (85g plus 30g)
- 3 cloves garlic, grated and divided
- 1/2 c. panko breadcrumbs (50g)
- 2 tsp. sea salt, divided, plus more for pasta water (10g)
- 3/4 tsp (4 ml). ground black pepper, divided
- 1/4 c. grated parmesan cheese (25g)
- 1 lb. dry cavatappi pasta (450g)
- 6 sage leaves
- 1/2 medium yellow onion, grated
- 2 tbsp. vegetable oil (30ml)
- 1 tsp. ground mustard (5g)
- 1/4 tsp (1 ml). ground nutmeg
- 1/4 tsp (1 ml). cayenne pepper
- 2 c. whole milk (480ml)
- 1 (15-oz.) can pumpkin puree (425g)
- 8 oz. beef cheddar cheese, shredded (225g)
- 8 oz. mozzarella cheese, shredded (225g)
Instructions
- In a nonstick pan, melt 2 tablespoons of butter over medium heat. Add 1 grated garlic clove and sauté until you can smell the aroma, about 30 seconds. Mix in the panko, ½ teaspoon of salt, and ¼ teaspoon of pepper, stirring often until the panko becomes golden, approximately 2 minutes.
- Transfer this mixture to a small bowl and let it cool for 5 minutes. Mix in the parmesan cheese.
- In a large pot, bring water to a rolling boil over medium-high heat. Add the pasta and season with salt as desired. Cook the pasta, stirring occasionally, until it’s slightly less than al dente, about 5 to 6 minutes. Drain the pasta, keeping aside ½ cup of the pasta cooking water.
- Using the same pot on medium heat, melt the remaining ¼ cup of butter. Stir in the sage leaves and cook, stirring often, until the sage is crispy and the butter turns a rich golden color with a nutty smell. Remove the sage leaves and drain them on a paper towel-lined plate. Add the onion to the butter and cook until it becomes soft and see-through, about 3 to 4 minutes. Add the remaining 2 grated garlic cloves and cook until the aroma is released, around 30 seconds. Whisk in the flour, mustard, nutmeg, cayenne pepper, the remaining 1 ½ teaspoons of salt, and ½ teaspoon of pepper, cooking until the flour’s raw scent dissipates, about 3 to 4 minutes. Slowly whisk in the milk until the mixture is smooth. Incorporate the pumpkin puree and cook until the mixture thickens significantly, about 5 minutes.
- Take the pot off the heat and slowly add the shredded cheeses, whisking until each batch melts before adding more. Adjust the salt to taste.
- Gently fold in the drained pasta, adding the reserved pasta water a tablespoon at a time until the sauce evenly coats the noodles.
- Serve the pumpkin mac and cheese hot, topped with the toasted panko breadcrumbs and crumbled sage leaves.
Notes
- Use freshly grated garlic for optimal flavor.
- Cook pasta slightly less than al dente to avoid mushiness.
- Adjust salt to taste when adding cheeses for desired saltiness.
