Description
A rich and creamy mac and cheese where sweet pumpkin puree is folded into a silky cheese sauce spiked with nutmeg, sage, and a gentle touch of mustard. The pumpkin adds earthy depth and a velvety texture without making the dish taste like dessert, while a golden panko-parmesan topping delivers a satisfying crunch.
Ingredients
- 8 oz elbow macaroni or cavatappi pasta, uncooked
- 2 tbsp unsalted butter, plus extra for greasing the baking dish
- 2 tbsp all-purpose flour
- 2 cups whole milk, warmed
- 1 cup canned pumpkin puree, not pumpkin pie filling
- 1/2 tsp fine sea salt, plus more for pasta water
- 1/4 tsp freshly ground black pepper
- 1/4 tsp ground nutmeg, preferably freshly grated
- 1/4 tsp ground sage
- 1/2 tsp Dijon mustard
- 1/8 tsp cayenne pepper, optional
- 8 oz sharp white cheddar cheese, freshly grated (about 2 cups), divided
- 4 oz Gruyere cheese, freshly grated (about 1 cup)
- 1 oz Parmesan cheese, finely grated (about 1/2 cup), divided
- 1/2 cup panko breadcrumbs
- 1 tbsp olive oil
- 1 tsp fresh thyme leaves, roughly chopped, for garnish
Instructions
- Preheat the oven to 375°F (190°C) and butter a 2-quart baking dish or 9×9-inch square dish. Bring a large pot of water to a rolling boil over high heat, then season generously with fine sea salt until it tastes like the ocean.
- Cook the pasta in the boiling salted water for 2 minutes less than the package directions for al dente, usually 5 to 6 minutes. The pasta will continue to cook in the oven, so keeping it slightly firmer than usual prevents mushiness. Drain the pasta, rinse briefly with cool water to stop the cooking, and set it aside.
- While the pasta cooks, make the pumpkin cheese sauce. Melt the 2 tablespoons of butter in a large Dutch oven or heavy-bottomed saucepan over medium heat. Watch for the butter to foam, then sizzle gently; once the foaming subsides and it smells nutty, about 1 minute, it is ready for the flour.
- Sprinkle the 2 tablespoons of flour evenly over the melted butter and whisk constantly for 60 to 90 seconds. The mixture should bubble and turn a pale golden color, which cooks out the raw flour taste. Do not let it brown or the sauce will taste scorched.
- Pour the warmed whole milk into the roux in a slow, steady stream while whisking vigorously to prevent lumps. Continue whisking over medium heat until the sauce thickens enough to coat the back of a wooden spoon, about 4 to 6 minutes. You should be able to draw a clean line through the sauce on the spoon with your finger.
- Remove the saucepan from the heat and whisk in the pumpkin puree, fine sea salt, black pepper, nutmeg, ground sage, Dijon mustard, and optional cayenne pepper. The sauce will turn a warm orange color and become very smooth. Taste it now and adjust the salt, knowing the cheese will add more saltiness.
- Return the saucepan to low heat and gradually add the grated sharp white cheddar and Gruyere in three additions, whisking after each addition until fully melted and glossy. Adding cheese off the heat or in small amounts prevents the sauce from becoming grainy. Once all cheese is incorporated, remove from heat.
- Add the drained pasta to the cheese sauce and stir gently with a wooden spoon or silicone spatula until every piece of pasta is evenly coated. The sauce should be loose and creamy at this point, not thick like a finished dish, because it will continue to thicken in the oven.
- Pour the entire pasta mixture into the buttered baking dish and spread it into an even layer with the spatula. In a small bowl, toss the panko breadcrumbs with the olive oil and the remaining 1/4 cup of grated Parmesan cheese until the crumbs look slightly moist and clumpy.
- Sprinkle the panko-Parmesan mixture evenly over the top of the mac and cheese, covering the surface completely. Place the dish on the center rack of the preheated oven and bake for 20 to 25 minutes, until the sauce is bubbling around the edges and the topping is deep golden brown.
- Remove the dish from the oven and let it rest for 5 to 10 minutes before serving. This rest allows the sauce to set slightly so the portions hold their shape. Garnish with the fresh thyme leaves just before serving, and serve hot.
- Oven alternative for make-ahead: If preparing ahead, assemble the mac and cheese through step 9, cover with foil, and refrigerate for up to 24 hours. Bake covered at 350°F (177°C) for 25 minutes, then uncover and bake 15 to 20 minutes more at 375°F (190°C) until bubbling and browned.
Notes
Storage: Cool leftovers completely, then cover tightly and refrigerate for up to 3 days. The texture will firm up as it chills. Freezing: This dish freezes well before baking; assemble fully in a freezer-safe dish, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking. Reheating: For single servings, microwave uncovered at 50% power for 2 to 3 minutes, stirring halfway. For whole dish, cover with foil and reheat in a 350°F (177°C) oven for 15 to 20 minutes until center reaches 165°F (74°C). Avoid boiling or prolonged high heat when reheating, as cheese sauces can break.
Nutrition
- Calories: 712
- Sugar: 10g
- Sodium: 820mg
- Unsaturated Fat: 21g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 105mg
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