Ingredients
Scale
- 16 ounces elbow macaroni or shell pasta
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1.5 cups canned pumpkin puree (not pumpkin pie filling)
- 2 cups sharp cheddar cheese, shredded
- 1 cup gruyere or mozzarella cheese, shredded
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh sage leaves for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- In a large saucepan or Dutch oven, melt the butter over medium heat.
- Whisk in the flour and cook for 1 to 2 minutes until the mixture is bubbly and lightly golden.
- Slowly pour in the milk while whisking constantly to prevent lumps. Continue to cook and whisk until the sauce thickens and begins to bubble.
- Stir in the pumpkin puree, garlic powder, nutmeg, and smoked paprika. Mix well until the sauce is uniform in color.
- Reduce the heat to low. Add the shredded cheddar and gruyere cheeses. Stir until the cheese is completely melted and the sauce is smooth.
- Season with salt and black pepper to your preference.
- Add the cooked pasta to the cheese sauce. Fold gently until every noodle is thoroughly coated.
- If the sauce is too thick, add a splash of milk or pasta water to reach your desired consistency.
- Serve immediately, garnished with fresh sage or extra black pepper if desired.
- Cook Time: 30 minutes