Ingredients
Scale
- 16 ounces elbow macaroni or shell pasta
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 1 cup canned pumpkin puree (unsweetened)
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup grated parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
- Optional: 1/2 cup panko breadcrumbs and 1 tablespoon melted butter for the topping
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until it is al dente. Drain and set aside.
- In a large saucepan or pot, melt the 1/4 cup of butter over medium heat.
- Whisk in the flour and cook for about 1 minute. Keep whisking so the flour does not burn.
- Slowly pour in the milk while whisking constantly. Continue to cook and stir until the sauce thickens, which takes about 5 minutes.
- Stir in the pumpkin puree, garlic powder, onion powder, smoked paprika, nutmeg, salt, and pepper. Mix until the sauce is smooth.
- Remove the pot from the heat. Add the shredded cheddar cheese and parmesan cheese. Stir until all the cheese has melted and the sauce is creamy.
- Add the cooked pasta to the cheese sauce. Toss well to ensure every piece of pasta is coated.
- If you like a baked version, pour the mixture into a baking dish. Mix the panko breadcrumbs with a little melted butter and sprinkle them on top. Bake at 375°F (190°C) for 15 minutes until the top is golden.
- Serve warm and enjoy the cozy flavors.
- Cook Time: Not specified