Pumpkin Mac and Cheese
If you think pumpkin should go beyond lattes and pies, pumpkin mac and cheese is the perfect way to fulfill your fall cravings. This rich, creamy dish features a pumpkin béchamel mixed with fontina and smoked gouda, creating a velvety sauce that clings to every bite of pasta. To top it all off, it’s crowned with crispy garlic butter parmesan breadcrumbs. It's a great choice for a cozy autumn dinner at home or as a standout dish for your Thanksgiving celebration!
Ingredients
Directions
1/4 c.
plus 2 tbsp. unsalted butter, divided
3
cloves garlic, grated and divided
1/2 c.
panko breadcrumbs
2 tsp.
kosher salt, divided, plus more for pasta water
3/4 tsp.
ground black pepper, divided
1/4 c.
grated parmesan cheese
1 lb.
dry cavatappi pasta
6
sage leaves
1/2
medium yellow onion, grated
2 Tbsp.
all-purpose flour
1 tsp.
ground mustard
1/4 tsp.
ground nutmeg
1/4 tsp.
cayenne pepper
2 c.
whole milk
1
(15-oz.) can pumpkin puree
8 oz.
fontina cheese, shredded
8 oz.
smoked gouda cheese, shredded
In a small nonstick skillet, melt 2 tablespoons of the butter over medium heat. Add 1 grated garlic clove and cook until fragrant, about 30 seconds. Stir in the panko breadcrumbs, ½ teaspoon salt, and ¼ teaspoon pepper and toast, stirring frequently, until the panko is golden brown, 2 minutes.
Remove the mixture to a small bowl and cool for 5 minutes. Stir in the parmesan.
In a large pot over medium-high heat, bring water to a boil. Add the pasta and salt to taste. Cook, stirring the pasta, until just under al dente, 5 to 6 minutes. Drain the pasta, reserving ½ cup of the pasta water.
In the same pot over medium heat, melt the remaining ¼ cup of butter. Stir in the sage leaves. Cook, stirring frequently, until the sage is lightly fried and the butter is deeply golden and smells toasty. Remove the sage leaves to a paper towel-lined plate and add the onion to the butter. Cook until the onion is soft and translucent, 3 to 4 minutes. Add the remaining 2 grated garlic cloves and cook until fragrant, about 30 seconds. Whisk in the flour, mustard, nutmeg, cayenne, the remaining 1 ½ teaspoons of salt, and the remaining ½ teaspoon pepper. Cook until the raw flour smell disap