Pumpkin Mac and Cheese
The mac and cheese you didn’t know you needed, loaded with pumpkin, fall spices, and of course, tons of cheese!
Ingredients
- 1 box pasta, preferable the zucca shape
- 1-1 1/2 cups freshly grated gouda
- 1-1 1/2 cups freshly grated sharp cheddar
- 1-1 1/2 cups freshly grated gruyere
- 1/4 cup grated parm
- 2 tbsp butter
- 2 tbsp all purpose flour
- 10 sage leaves
- 2 grated garlic cloves
- 1 can pumpkin puree
- 1/2 heavy cream
- 2 cups milk
- pinch of nutmeg
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper
Preparation
- 1
Start on the roux by browning the butter for about 4 minutes and add sage leaves to crisp, remove and save those
- 2
Add in the flour and toast of slightly until it forms a paste, then add garlic
- 3
For a creamier sauce, skip the flour step!
- 4
Add the pumpkin puree can, heavy cream, and whole milk to combine and slowly incorporate cheeses while saving some of all 4 to go on the top
- 5
Cook your pasta in salted water and slightly undercook by 2 minutes or so (it will keep cooking!)
- 6
Mix pasta into the pumpkin sauce
- 7
You can stop here if you like a stovetop mac and cheese or…
- 8
Transfer to a pan, top with the remaining cheese (add more if you’re feeling crazy), and fried sage leaves
- 9
Bake at 400 degrees for 20 minutes and broil lightly for a crispy cheesy topping!