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Pumpkin Mac & Cheese

Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Difficulty: Beginner
Servings: 10
Best Season: Fall, Winter
Description

This elevated autumn pasta features a silky béchamel base infused with real pumpkin purée and emulsified with smooth white American cheese. Aged Gruyère 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
  • 1 lb pasta rigate
  • 4 Tbsp cold-smoked unsalted butter
  • ¼ cup all-purpose flour
  • 2 cups whole milk, warmed
  • 1 cup heavy cream, warmed
  • 15 oz canned pumpkin puree
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp smoked paprika
  • ¼ tsp freshly grated nutmeg
  • ½ tsp black pepper
  • 8 oz white American cheese, shredded or small-cubed
  • 4 oz smoked Gouda cheese, shredded
  • 4 oz Gruyère cheese, shredded
    • Reserved Topping:
  • 1 cup panko breadcrumbs
  • 2 Tbsp unsalted butter, melted
  • ¼ cup Parmesan cheese, finely grated
  • 2 Tbsp raw pepitas, coarsely chopped
  • 1 tsp fresh sage, finely minced
Instructions
  1. 1
    Preheat oven to 375°F. Butter a 9x13-inch baking dish.
  2. 2
    Boil pasta in salted water for 2 minutes less than package directions for al dente. Drain and set aside.
  3. 3
    Melt 4 Tbsp cold-smoked unsalted butter in a large stockpot over medium heat.
  4. 4
    Whisk in ¼ cup flour and cook for 1 to 2 minutes until blond and fragrant.
  5. 5
    Slowly stream in warm milk and heavy cream, whisking constantly until smooth.
  6. 6
    Whisk in pumpkin puree, garlic powder, onion powder, smoked paprika, nutmeg, and black pepper.
  7. 7
    Bring to a gentle simmer, whisking frequently until thick enough to coat the back of a spoon.
  8. 8
    Kill the heat.
  9. 9
    Stir in white American cheese until melted, then fold in shredded Gouda and Gruyère until smooth.
  10. 10
    Fold drained pasta into the sauce until evenly coated.
  11. 11
    Transfer mixture into prepared 9x13-inch dish.
  12. 12
    Scatter your reserved panko-pepita topping evenly over the top.
  13. 13
    Bake at 375°F for 15 to 20 minutes until bubbling at the edges.
  14. 14
    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 Gruyère ensures the aged cheeses melt smoothly without seizing.
  • Watch the broiler closely during the final step so the pepitas do not burn.
Read it online: https://brinnerbites.com/recipe/pumpkin-mac-cheese/