Description
A creamy, cozy baked pumpkin mac and cheese featuring a velvety pumpkin-spiced béchamel, a luxurious blend of Gruyère and cheddar, and a crispy panko topping. Comfort food, upgraded.
Ingredients
12 oz cavatappi, large shells, or rigatoni pasta
4 tablespoons unsalted butter (plus more for greasing)
1 small shallot, minced
2 cloves garlic, minced
4 tablespoons all-purpose flour
2 1/2 cups whole milk, warmed
1 cup canned pumpkin puree (not pumpkin pie filling)
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon dried sage
Salt and white pepper, to taste
1 1/2 cups shredded Gruyère cheese
1 cup shredded sharp white cheddar
1/2 cup panko breadcrumbs
1 tablespoon melted butter
1 tablespoon chopped fresh parsley (optional, for topping)
Instructions
1. Cook pasta until al dente according to package instructions. Reserve 1 cup of pasta water, then drain and set aside.
2. In a large heavy-bottomed pot, melt 4 tablespoons butter over medium heat. Add minced shallot and garlic; sauté for about 2 minutes until fragrant.
3. Whisk in flour and cook for 1 minute, stirring constantly to eliminate raw flour taste.
4. Slowly pour in warm milk while whisking continuously. Continue whisking until the mixture thickens and becomes smooth.
5. Whisk in pumpkin puree, nutmeg, sage, salt, and white pepper until the sauce is silky and evenly combined.
6. Remove the pot from heat before adding cheese. Gradually stir in Gruyère and cheddar until melted and smooth.
7. Fold in the cooked pasta until fully coated. Add a splash of reserved pasta water if needed to loosen the sauce.
8. Transfer the mixture to a greased 9×13 baking dish and spread evenly.
9. In a small bowl, combine panko, melted butter, and parsley. Sprinkle evenly over the top of the pasta.
10. Bake at 375°F for 25-30 minutes, or until golden brown and bubbling around the edges. Let cool slightly before serving.
Notes
Use freshly shredded cheese for best melting results—pre-shredded cheese often contains anti-caking agents that affect texture.
You can prep this dish in advance and refrigerate before baking. Add an extra 5-10 minutes to the bake time if cold.
For extra richness, substitute some of the milk with heavy cream.
Leftovers reheat beautifully with a splash of milk or broth to revive creaminess.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American