Ingredients:

  • 1 lb elbow macaroni or cavatappi
  • 1 tbsp salt
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk, warmed
  • 15 oz pure pumpkin puree
  • 1 tsp garlic powder
  • 1/2 tsp ground nutmeg or cinnamon
  • 1/2 tsp smoked paprika
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Gruyère or Mozzarella, shredded
  • 1/4 cup Parmesan cheese, grated

Instructions:

  1. Bring a large pot of salted water to a rolling boil.
  2. Add the pasta and cook for 2 minutes less than the package directions (al dente) to prevent mushiness during sauce integration.
  3. Drain the pasta and set aside.
  4. Melt butter in a saucepan over medium heat until bubbling.
  5. Whisk in the flour and cook for 1-2 minutes until the mixture smells nutty and turns a light golden brown.
  6. Slowly pour in the warmed milk, whisking constantly to eliminate lumps.
  7. Stir in the pumpkin puree, garlic powder, nutmeg, and smoked paprika. Simmer for 3-5 minutes until the sauce thickens into a glossy, heavy cream consistency.
  8. Turn the heat to low. Fold in the sharp cheddar and Gruyère one handful at a time, stirring until completely melted and smooth.
  9. Fold the cooked pasta into the cheese sauce until every noodle is coated.
  10. For a baked version, transfer to a baking dish, top with Parmesan, and broil for 3-5 minutes until golden.