Ingredients:

  • 1 lb elbow macaroni
  • 1 tbsp salt
  • 4 tbsp unsalted butter
  • 1 cup canned pumpkin puree
  • 2 cups whole milk
  • 2 cups sharp cheddar cheese, freshly grated
  • 1/2 cup parmesan cheese, freshly grated
  • 1 tsp garlic powder
  • 1/2 tsp ground nutmeg
  • 1/2 tsp smoked paprika
  • 1/2 cup panko breadcrumbs
  • 2 tbsp melted butter
  • 1/4 cup shredded cheddar

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add pasta and cook for 1-2 minutes less than package instructions to ensure it remains al dente. Drain in a colander and set aside.
  2. In the same pot, melt 4 tablespoons of butter over medium heat, stirring constantly until the butter foams and turns brown with a nutty aroma.
  3. Whisk in the pumpkin puree, garlic powder, nutmeg, and smoked paprika. Cook for 2 minutes to toast the spices.
  4. Slowly pour in the whole milk while whisking vigorously. Bring to a gentle simmer until the sauce is smooth and thickened.
  5. Reduce heat to low and stir in the sharp cheddar and parmesan cheeses. Whisk until completely melted and glossy.
  6. Fold the cooked pasta into the pumpkin cheese sauce until evenly coated.
  7. For the optional topping, combine panko breadcrumbs, 2 tablespoons of melted butter, and 1/4 cup shredded cheddar. Sprinkle over the macaroni and bake or broil until the crust is golden and shattering.