Pumpkin Mac and Cheese

Our taste buds desire for heartier, more satisfying meals that reflect the essence of fall when the cool autumn breeze starts to replace the warmth of summer. Among the many seasonal treats, Pumpkin Mac and Cheese comes out as a true comfort classic with a seasonal touch. Join us on an eating expedition as we discover how the rich, earthy tastes of pumpkin and creamy cheese combine to create this lovely autumnal dish.

The flavorful fusion is what makes Pumpkin Mac and Cheese so tempting. The meal is brought to a whole new level by the creamy cheese sauce, which is enhanced with the puree of pumpkin and adds a delicate sweetness and a depth of richness. A symphony on the tongue is produced by the combination of sharp cheddar, nutty gruyere, and earthy flavors from pumpkin.

Ingredients:

• 2 tablespoons plus 1/4 cup of unsalted butter, split
• 3 split and grated garlic cloves
• Panko breadcrumbs, half a cup
• divided into two tablespoons, with additional salt for the pasta water
• split up 3/4 teaspoon of ground black pepper.
• grated parmesan cheese, 1/4 cup
• Dry cavatappi pasta, 1 pound
• 6 leaves of sage
• grated half of a medium yellow onion
• All-purpose flour, 2 tablespoons
• Ground mustard, 1 teaspoon
• Ground nutmeg, 1/4 teaspoon
• Cayenne pepper, 1/4 teaspoon
• Whole milk, 2 cups
• Pumpkin puree in a 15-ounce can
• Shredded fontina cheese, 8 ounces
• 8 ounces of shredded smoked gouda cheese

Instructions:

1. Melt 2 tablespoons of the butter in a small nonstick skillet over medium heat. 30 seconds or so later, add 1 grated garlic clove and heat until fragrant. Add the panko breadcrumbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and toss until the panko is well-coated, about 2 minutes.
2. Take the mixture out and let it cool for five minutes in a small basin. Add the parmesan and s3Bring water to a boil over moderately high heat in a big pot. Add the pasta and an extra dash of salt. About 5 to 6 minutes, cook the pasta while stirring until it is barely all chewy. Drain the pasta, saving 12 cups of the cooking liquid.
3. Bring water to a boil over moderately high heat in a big pot. Add the pasta and an extra dash of salt. About 5 to 6 minutes, cook the pasta while stirring until it is barely all chewy. Drain the pasta, saving 12 cups of the cooking liquid.
4. Melt the remainder of the cup of butter in the same pan over medium heat. Add the sage leaves and stir. Cook, frequently tossing, until the butter is deeply brown and fragrant and the sage is softly fried. Add the onion to the butter after removing the sage leaves to a dish lined with paper towels. Cook for 3 to 4 minutes, or until the onion is tender and transparent. Cook the remaining 2 grated garlic cloves for about 30 seconds, or until aromatic. Add the remaining 1 12 teaspoons of salt, 1 12 teaspoons of pepper, flour, mustard, nutmeg, and cayenne. Cook for 3 to 4 minutes or until the smell of uncooked flour is gone. Add the milk slowly while whisking until it is smooth. Cook the pumpkin puree while whisking until very thick for 5 minutes.
5. After turning off the heat, add the shredded cheeses gradually while whisking them until they are melted before adding more. Test it for salt.
6. When the sauce has coated the drained noodles, fold in the noodles. If necessary, add a tablespoon of pasta water at a time.
7. Warm pumpkin mac and cheese should be served with toasted panko bread crumbs and sage leaves on top. Enjoy!

Nutrition Facts:

Calories:

298 cals

Fat:

12 g

Saturated Fat:

6 g

Polyunsaturated Fat:

1 g

Monounsaturated Fat:

4 g

Carbohydrates:

37 g

Sugar:

3 g

Fiber:

0 g

Protein:

14 g

Sodium:

218 mg