Ingredients:

  • 1 lb (450g) elbow macaroni or shells
  • 1 tbsp (15ml) salt
  • 4 tbsp (56g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 1 cup (245g) canned pumpkin puree
  • 3 cups (710ml) whole milk, warmed
  • 3 cups (340g) sharp cheddar cheese, shredded
  • 1/2 tsp (2g) garlic powder
  • 1/2 tsp (2g) smoked paprika
  • 1/4 tsp (1g) ground nutmeg
  • salt and black pepper to taste
  • 1/2 cup (55g) Panko breadcrumbs
  • 2 tbsp (28g) melted butter
  • 1/2 cup (55g) extra cheddar cheese

Instructions:

  1. Boil a large pot of salted water. Add the pasta and cook for 1-2 minutes less than the package directions to ensure it remains al dente. Drain and set aside.
  2. In a large saucepan over medium heat, melt 4 tablespoons of butter. Whisk in the flour and cook for 1-2 minutes until the mixture smells nutty.
  3. Stir in the pumpkin puree, garlic powder, smoked paprika, and nutmeg. Whisk vigorously for 2 minutes to integrate the pumpkin and cook out the raw flour taste.
  4. Slowly pour in the warmed milk while whisking constantly. Simmer for 5-7 minutes until the sauce thickens and becomes glossy.
  5. Turn the heat to low and fold in the shredded cheddar cheese, stirring until completely melted and velvety.
  6. Pour the cooked pasta into the cheese sauce and stir to coat.
  7. Optional: Transfer to a 9x13 inch baking dish. Top with extra cheddar cheese and Panko breadcrumbs tossed with melted butter, then bake until golden brown.