Ingredients
- ¼ cup plus 2 TBSP divided, unsalted butter
- 3 cloves garlic grated and divided
- ½ cup panko breadcrumbs
- 2 tsp kosher salt
- ¾ tsp ground black pepper divided
- ¼ cup Parmesan cheese grated
- 1 lb. dry cavatappi pasta
- 6 sage leaves
- ½ medium onion grated
- 2 TBSP all-purpose flour
- 1 tsp ground mustard
- ¼ tsp ground nutmeg
- ¼ tsp cayenne pepper
- 1 cups whole milk
- 1 12 oz evaporated milk
- 1 15 oz pumpkin puree
- 8 oz Colby Jack cheese grated
- 8 oz medium cheddar cheese grated
Instructions
Toast the Breadcrumbs
- In a small non-stick skillet, melt 2 TBSP of butter over medium heat. Add 1 grated garlic clove and cook until fragrant. Stir in the Panko breadcrumbs, ½ tsp salt, and ¼ tsp pepper and toast for 2 minutes. Remove from heat
Make the Sauce
- In a large pot, over medium heat, add the remaining ¼ cup of butter and melt. Stir in the sage leaves and lightly fry (3-5 minutes).
- Remove the sage leaves and stir in the onion to the butter; cook until the onion is soft and translucent. Add the remaining garlic cloves and cook until fragrant.
- While whisking, add the flour, mustard, nutmeg, cayenne, and remaining salt and pepper. Cook until the raw flour smell disappears (3-4 minutes).
- Gradually whisk in the milk until a smooth sauce forms. Whisk in the pumpkin puree and cook for another 5 minutes. Remove from the heat and add your cheese. Adjust salt to taste.
Cook the Pasta
- While the sauce simmers, bring a large pot of water to a rolling boil. Generously season the water with salt, then add the pasta. Cook according to package instructions until al dente.
- Combine the pasta with the sauce. You can either bake or top fresh with toasted breadcrumbs.
Nutrition
Calories: 503kcal | Carbohydrates: 52g | Protein: 24g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 62mg | Sodium: 1040mg | Fiber: 2g | Sugar: 4g
