Description
This Pumpkin Mac and Cheese recipe offers a cozy, autumnal twist on the classic comfort food by incorporating creamy pumpkin puree and a mixture of fontina and smoked gouda cheeses. Complemented by a sage-infused browned butter sauce and a crunchy panko breadcrumb topping, this dish is perfect for a fall dinner or a flavorful Thanksgiving side.
Ingredients
Scale
Pasta and Breadcrumbs
- 1/4 cup plus 2 tablespoons unsalted butter, divided
- 3 cloves garlic, grated and divided
- 1/2 cup panko breadcrumbs
- 2 teaspoons kosher salt, divided, plus more for pasta water
- 3/4 teaspoon ground black pepper, divided
- 1/4 cup grated parmesan cheese
- 1 pound dry cavatappi pasta
- 6 sage leaves
Sauce
- 1/2 medium yellow onion, grated
- 2 tablespoons all-purpose flour
- 1 teaspoon ground mustard
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper
- 2 cups whole milk
- 1 (15-ounce) can pumpkin puree
- 8 ounces fontina cheese, shredded
- 8 ounces smoked gouda cheese, shredded
Instructions
- Prepare the Panko Topping: In a small nonstick skillet over medium heat, melt 2 tablespoons of butter. Add 1 grated garlic clove and cook until fragrant, about 30 seconds. Stir in the panko breadcrumbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toast the mixture, stirring frequently, until the panko is golden brown, approximately 2 minutes. Transfer to a small bowl, cool for 5 minutes, then stir in the grated parmesan cheese.
- Cook the Pasta: Bring a large pot of salted water to a boil over medium-high heat. Add the cavatappi pasta and cook, stirring occasionally, until just under al dente, around 5 to 6 minutes. Drain the pasta, reserving 1/2 cup of the pasta cooking water.
- Make the Sage Browned Butter Sauce: Return the empty pot to medium heat and melt the remaining 1/4 cup butter. Add sage leaves and cook, stirring frequently, until the sage is lightly fried and the butter is deeply golden and aromatic. Remove sage leaves onto a paper towel-lined plate. Add the grated onion to the browned butter and cook until soft and translucent, about 3 to 4 minutes. Add the remaining 2 grated garlic cloves and cook until fragrant, about 30 seconds.
- Create the Roux and Sauce Base: Whisk in the all-purpose flour, ground mustard, nutmeg, cayenne pepper, the remaining 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Cook, stirring frequently, until the raw flour smell disappears, about 3 to 4 minutes. Gradually whisk in the whole milk until smooth. Then whisk in the pumpkin puree and cook until the sauce thickens considerably, about 5 minutes.
- Add Cheese: Remove the pot from heat. Gradually add the shredded fontina and smoked gouda cheeses, whisking until melted before adding more. Taste the sauce and adjust seasoning with salt if needed.
- Combine Pasta and Sauce: Fold the drained noodles into the sauce, adding reserved pasta water one tablespoon at a time until the sauce coats the noodles evenly.
- Serve: Serve the pumpkin mac and cheese hot, topped with the toasted panko breadcrumb mixture and the fried sage leaves crumbled over the top for extra flavor and texture.
Notes
- Pumpkin mac and cheese is an autumnal spin on your favorite comfort food, perfect for a cozy fall dinner or a delicious Thanksgiving side dish.
- To enhance the smoky flavor, you can substitute smoked gouda with smoked cheddar if preferred.
- For a spicier kick, increase cayenne pepper slightly, adjusting to taste.
- Make sure not to overcook the pasta to prevent it from getting mushy when mixed with the sauce.
- If pumpkin puree isn’t available, you can use butternut squash puree as an alternative.
Nutrition
- Serving Size: 1 serving (about 1/5 of recipe)
- Calories: 1201
- Sugar: 16 g
- Sodium: 1199 mg
- Fat: 59 g
- Saturated Fat: 36 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 105 g
- Fiber: 8 g
- Protein: 54 g
- Cholesterol: 195 mg
