Ingredients:

  • 8 oz Elbow Macaroni (or shell/rotini)
  • 1 Tbsp Salt (for the boiling water)
  • 4 Tbsp Unsalted Butter
  • 1 medium Shallot, finely minced (optional)
  • 4 Tbsp All-Purpose Flour
  • 3 cups Whole Milk (full-fat), warmed
  • 1 cup 100% Pumpkin Purée (not pie filling)
  • 6 oz Sharp Cheddar Cheese, grated
  • 4 oz Gruyère or Fontina Cheese, grated
  • 1 tsp Dijon Mustard
  • 1/2 tsp Dried Sage
  • Pinch (1/8 tsp) Nutmeg, freshly grated
  • 1/4 tsp Smoked Paprika
  • Kosher Salt and Black Pepper, to taste

Instructions:

  1. Prep Ingredients: Grate all cheeses and set aside. Ensure the milk is slightly warmed (microwave for 30 seconds or gently heat on the stove).
  2. Cook Pasta: Bring a pot of salted water to a rolling boil. Add macaroni and cook until al dente (1 minute less than package directions). Drain, reserving about 1 cup of the starchy pasta water. Toss drained pasta with a tiny bit of butter or oil to prevent sticking.
  3. Start the Roux Base: In the large saucepan over medium heat, melt the butter. Add the minced shallot (if using) and sauté gently until softened and translucent (about 2 minutes).
  4. Form the Roux: Whisk in the all-purpose flour until a thick paste forms (the 'Roux'). Cook the roux for 60 seconds, stirring constantly, to cook out the raw flour flavour.
  5. Create the Béchamel: Slowly pour in the warm milk, whisking continuously to prevent lumps. Increase the heat slightly and continue stirring until the sauce thickens and lightly coats the back of a spoon (about 5-7 minutes).
  6. Add Pumpkin and Spices: Reduce the heat to low. Stir in the pumpkin purée, Dijon mustard, sage, nutmeg, and smoked paprika until fully incorporated and smooth. Simmer gently for 2 minutes to meld the flavours.
  7. Incorporate the Cheese (Crucial Step): Remove the pan completely from the heat. Gradually add the grated cheese, handful by handful, stirring until each batch is fully melted and smooth before adding the next. This prevents the sauce from breaking.
  8. Season and Adjust: Taste the sauce and adjust seasoning with salt and pepper. If the sauce seems too thick, whisk in reserved pasta water, 1 tablespoon at a time, until the desired glossy consistency is achieved.
  9. Combine and Serve: Add the cooked macaroni to the sauce and fold gently until every piece is coated in the creamy pumpkin goodness. Serve immediately.