Name: Pumpkin Mac and Cheese
Prep time: 15 min
Total time: 45 min
Yield: 4 - 6 serving(s)
Ingredients: 1/4 c. plus 2 tbsp. unsalted butter, divided; 3 cloves garlic, grated and divided; 1/2 c. panko breadcrumbs; 2 tsp. kosher salt, divided, plus more for pasta water; 3/4 tsp. ground black pepper, divided; 1/4 c. grated parmesan cheese; 1 lb. dry cavatappi pasta; 6 sage leaves; 1/2 medium yellow onion, grated; 2 tbsp. all-purpose flour; 1 tsp. ground mustard; 1/4 tsp. ground nutmeg; 1/4 tsp. cayenne pepper; 2 c. whole milk; 1 (15-oz.) can pumpkin puree; 8 oz. fontina cheese, shredded; 8 oz. smoked gouda cheese, shredded

Step 1In a small nonstick skillet, melt 2 tablespoons of the 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 and toast, stirring frequently, until the panko is golden brown, 2 minutes.

Step 2Remove the mixture to a small bowl and cool for 5 minutes. Stir in the parmesan.

Step 3In a large pot over medium-high heat, bring water to a boil. Add the pasta and salt to taste. Cook, stirring the pasta, until just under al dente, 5 to 6 minutes. Drain the pasta, reserving ½ cup of the pasta water.

Step 4In the same pot over medium heat, melt the remaining ¼ cup of butter. Stir in the sage leaves. Cook, stirring frequently, until the sage is lightly fried and the butter is deeply golden and smells toasty. Remove the sage leaves to a paper towel-lined plate and add the onion to the butter. Cook until the onion is soft and translucent, 3 to 4 minutes. Add the remaining 2 grated garlic cloves and cook until fragrant, about 30 seconds. Whisk in the flour, mustard, nutmeg, cayenne, the remaining 1 ½ teaspoons of salt, and the remaining ½ teaspoon pepper. Cook until the raw flour smell disappears, 3 to 4 minutes. Gradually whisk in the milk until smooth. Whisk in the pumpkin puree and cook until very thick, 5 minutes.

Step 5Remove the pot from heat and gradually add the shredded cheeses, whisking until melted before adding more. Taste for salt.

Step 6Fold in the drained noodles, adding pasta water 1 tablespoon at a time until the sauce coats the noodles.

Step 7Serve the pumpkin mac and cheese hot, sprinkled with the toasted panko bread crumbs and crumbled sage.