Pumpkin Macaroni and Cheese
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Servings 8
Calories 503 kcal
- 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
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.
Calories: 503kcalCarbohydrates: 52gProtein: 24gFat: 22gSaturated Fat: 13gCholesterol: 62mgSodium: 1040mgFiber: 2gSugar: 4g
Keyword pasta, pumpkin, winter recipes, winter squash