Pumpkin Mac & Cheese
Description
This elevated autumn pasta features a silky bรฉchamel base infused with real pumpkin purรฉe and emulsified with smooth white American cheese. Aged Gruyรจre and smoked Gouda bring deep savory notes to short pasta shapes, creating a rich sauce that clings to every bite. Finished with buttered panko, fresh sage, and coarsely chopped pepitas, it delivers maximum crunch and seasonal smokehouse character.
Ingredients
Reserved Topping:
Instructions
Video
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Preheat oven to 375ยฐF. Butter a 9x13-inch baking dish.
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Boil pasta in salted water for 2 minutes less than package directions for al dente. Drain and set aside.
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Melt 4 Tbsp cold-smoked unsalted butter in a large stockpot over medium heat.
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Whisk in ยผ cup flour and cook for 1 to 2 minutes until blond and fragrant.
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Slowly stream in warm milk and heavy cream, whisking constantly until smooth.
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Whisk in pumpkin puree, garlic powder, onion powder, smoked paprika, nutmeg, and black pepper.
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Bring to a gentle simmer, whisking frequently until thick enough to coat the back of a spoon.
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Kill the heat.
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Stir in white American cheese until melted, then fold in shredded Gouda and Gruyรจre until smooth.
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Fold drained pasta into the sauce until evenly coated.
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Transfer mixture into prepared 9x13-inch dish.
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Scatter your reserved panko-pepita topping evenly over the top.
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Bake at 375ยฐF for 15 to 20 minutes until bubbling at the edges.
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Broil on high for 1 to 2 minutes until golden brown.
Note
- This recipe can easily be halved and served as a side for your holiday needs.
- Taking the pot off the heat before adding the Gouda and Gruyรจre ensures the aged cheeses melt smoothly without seizing.
- Watch the broiler closely during the final step so the pepitas do not burn.
