Description
This Pumpkin Mac and Cheese recipe brings a comforting autumn twist to a classic favorite by combining creamy pumpkin puree with a blend of fontina and smoked gouda cheeses. Enhanced with fragrant sage, aromatic spices, and toasted panko breadcrumbs, this dish is perfect for cozy fall dinners or as a standout Thanksgiving side.
Ingredients
Units
Scale
For the 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:
- 1 lb. dry cavatappi pasta
- Salt, for pasta water
For the Sauce:
- 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
- 2 tsp. kosher salt, divided
- 3/4 tsp. ground black pepper, divided
Instructions
- Prepare the Breadcrumb Topping: In a small nonstick skillet, melt 2 tablespoons of 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. Toast the mixture, stirring frequently, until the breadcrumbs turn golden brown, approximately 2 minutes. Transfer to a small bowl, let cool for 5 minutes, then stir in the 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 until just under al dente, about 5 to 6 minutes, stirring occasionally. Drain the pasta, reserving ½ cup of the pasta cooking water for later use.
- Prepare the Sauce Base: In the same large pot, melt the remaining ¼ cup of butter over medium heat. Add the sage leaves and cook, stirring frequently, until the sage is lightly fried and the butter takes on a deep golden color with a toasty aroma. Remove the sage leaves and place them on a paper towel-lined plate. Add the grated onion to the 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 Spice Mix: Whisk in the all-purpose flour, ground mustard, nutmeg, cayenne pepper, the remaining 1 ½ teaspoons salt, and ½ teaspoon pepper. Cook this mixture, whisking constantly, until the raw flour taste is gone, about 3 to 4 minutes.
- Add Liquids and Pumpkin: Gradually whisk in the whole milk until the sauce is smooth. Stir in the pumpkin puree and continue cooking, whisking frequently, until the sauce thickens significantly, about 5 minutes.
- Melt the Cheeses: Remove the pot from heat. Gradually add the shredded fontina and smoked gouda cheeses, whisking until each addition is fully melted before adding more. Taste and adjust salt as needed.
- Combine Pasta and Sauce: Gently fold the drained pasta into the cheese sauce, adding the reserved pasta water one tablespoon at a time as needed to achieve a sauce consistency that thoroughly coats the noodles.
- Serve: Plate the pumpkin mac and cheese while hot, topped with the toasted Parmesan panko breadcrumbs and crumbled fried sage leaves for added texture and flavor.
Notes
- This pumpkin mac and cheese variation offers a rich and savory autumnal flavor perfect for cozy meals.
- Using a combination of fontina and smoked gouda cheeses delivers a creamy texture with a subtle smoky depth.
- Toasted panko breadcrumbs add a crunchy contrast to the creamy pasta.
- Leftover leftovers reheat well in the oven or on the stovetop with a splash of milk to revive creaminess.
- This recipe pairs well with roasted vegetables or a crisp green salad to balance richness.
Nutrition
- Serving Size: 1 serving (approximate)
- 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
