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If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Pumpkin Mac & Cheese
...in your mind.
Pumpkin Mac & Cheese

Pumpkin Mac & Cheese

I like pumpkin, but can't stand the pumpkin spice trend. That said, I'm a big fan of using pumpkin puree (not the overly sweet pie nonsense) and it helps make this a fav mac of mine. Oh, and the the crispy panko with parm and sage, and bacon help too.

Serves 6-8

Ingredients

  • 1 pound pasta, such as elbows, shells or cavatappi
  • 7 tablespoons butter, divided, plus more for greasing
  • ½ medium yellow onion, diced
  • 1 clove garlic, minced
  • ¼ cup all-purpose flour
  • 3 cups whole milk, plus a little extra if needed
  • 2 tablespoons Dijon mustard
  • 2 cups shredded sharp white cheddar
  • 1 cup shredded Monterey Jack
  • 1½ cups canned pumpkin purée, not pumpkin pie filling
  • ½ teaspoon cayenne
  • Kosher salt & freshly ground black pepper
  • ¾ cup panko breadcrumbs
  • 1/2 teaspoon ground sage

Directions

  1. Heat the oven to 350°F. Lightly butter a 9-by-13-inch baking dish.
  2. Cook the pasta in a large pot of boiling, salted water 2 minutes less than the package directions. Drain.
  3. Meanwhile, melt 1 tablespoon butter in a large saucepan over medium heat. Add the onion and cook until softened, about 5–7 minutes. Add the garlic and cook another 30–60 seconds.
  4. Add 4 tablespoons butter. Once melted, stir in the flour and cook, stirring, for 1–2 minutes. Gradually whisk in the milk until smooth. Bring to a gentle simmer and cook, stirring, until lightly thickened, about 3–5 minutes.
  5. Remove from the heat and stir in the Dijon. Add the cheeses a handful at a time, stirring until melted, then mix in the pumpkin and ¼ teaspoon cayenne. Season with salt and pepper, adding more cayenne if you want a little extra heat.
  6. Fold in the drained pasta. It should look generously saucy and slightly looser than you want the finished mac and cheese. If needed, add another splash of milk. Transfer to the baking dish.
  7. Melt the remaining 2 tablespoons butter in a skillet, add the panko and toast it in the skillet for 2–3 minutes, stirring, until lightly golden. Add the ground sage for the last 20–30 seconds until fragrant - then spread over the mac and cheese
  8. Bake for 25–30 minutes, until bubbling around the edges and golden on top. If the topping needs more color, broil briefly, watching closely.
  9. Rest for 5 minutes, then serve.

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