Description
This Pumpkin Mac and Cheese offers a delicious autumnal twist on classic comfort food, blending creamy pumpkin puree with smoked gouda and fontina cheeses. Enhanced with fragrant sage, toasted panko breadcrumbs, and a subtle spice mix, this cozy pasta dish is perfect for fall dinners or as a flavorful Thanksgiving side.
Ingredients
Scale
For the Breadcrumb Topping
- 2 tbsp unsalted butter
- 1 clove garlic, grated
- 1/2 cup panko breadcrumbs
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/4 cup grated Parmesan cheese
For the Pasta and Sauce
- 1 lb dry cavatappi pasta
- Kosher salt, for pasta water and seasoning (approx. 2 tsp total)
- 1/4 cup plus 2 tbsp unsalted butter, divided
- 6 sage leaves
- 1/2 medium yellow onion, grated
- 3 cloves garlic, grated, divided
- 2 tbsp all-purpose flour
- 1 tsp ground mustard
- 1/4 tsp ground nutmeg
- 1/4 tsp cayenne pepper
- 2 cups whole milk
- 1 (15-oz) can pumpkin puree
- 8 oz fontina cheese, shredded
- 8 oz smoked gouda cheese, shredded
Instructions
- Prepare Breadcrumb Topping: In a small nonstick skillet, melt 2 tablespoons of butter over medium heat. Add 1 grated garlic clove and cook for about 30 seconds until fragrant. Stir in panko breadcrumbs, ½ teaspoon salt, and ¼ teaspoon black pepper. Toast, stirring frequently, until panko is golden brown, about 2 minutes. Transfer to a bowl and let cool 5 minutes, then stir in Parmesan cheese.
- Cook Pasta: In a large pot, bring salted water to a boil. Add cavatappi pasta and cook for 5 to 6 minutes, until just under al dente, stirring occasionally. Drain pasta, reserving ½ cup pasta water.
- Make Sage Butter and Onion Base: In the same pot, melt remaining ¼ cup butter over medium heat. Add sage leaves and cook until lightly fried and butter turns deeply golden with a toasty aroma. Remove sage leaves to a paper towel-lined plate. Add grated onion to the butter and cook for 3 to 4 minutes until soft and translucent. Add remaining 2 grated garlic cloves and cook until fragrant, about 30 seconds.
- Create Roux and Spice Mixture: Whisk in flour, ground mustard, nutmeg, cayenne pepper, 1½ teaspoons kosher salt, and ½ teaspoon black pepper. Cook the mixture for 3 to 4 minutes until the raw flour smell dissipates.
- Add Milk and Pumpkin: Gradually whisk in whole milk until smooth. Stir in pumpkin puree and cook, stirring frequently, until the sauce thickens, about 5 minutes.
- Incorporate Cheeses: Remove pot from heat. Gradually whisk in shredded fontina and smoked gouda cheeses until fully melted and smooth. Adjust seasoning by tasting and adding more salt if necessary.
- Combine Pasta and Sauce: Fold drained pasta into the sauce gently. Add reserved pasta water 1 tablespoon at a time to loosen the sauce and ensure the pasta is evenly coated.
- Serve: Plate the pumpkin mac and cheese hot, topped with toasted panko breadcrumb mixture and crumbled fried sage leaves for garnish.
Notes
- This recipe delivers a seasonal twist perfect for cozy fall meals and special occasions like Thanksgiving.
- Be careful not to overcook the pasta; it should remain slightly under al dente before finishing in the sauce to avoid mushiness.
- Adjust cayenne pepper to taste if you prefer less heat.
- For added depth, you can substitute half the whole milk with half-and-half or cream.
- Leftover mac and cheese reheats well with a splash of milk to restore creaminess.
Nutrition
- Serving Size: 1 serving (approx. 1/6th 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
