Description

The beauty of combining pumpkin with classic cheese sauce lies in how naturally they complement each other. Pumpkin’s subtle sweetness balances the sharp tang of aged cheeses, while its creamy texture creates an incredibly smooth sauce that clings beautifully to pasta. This dish captures everything we love about fall – the cozy feeling of being indoors, the rich colors of changing leaves, and the satisfaction of a meal that nourishes both body and spirit.

Ingredients

Scale

Base Ingredients:

1 pound elbow macaroni or cavatappi pasta
1 cup pumpkin puree (not pumpkin pie filling)
3 tablespoons butter
3 tablespoons all-purpose flour
2½ cups whole milk, warmed
1 cup heavy cream

Cheese Blend:

2 cups sharp cheddar cheese, freshly grated
1 cup Gruyère cheese, grated
½ cup Parmesan cheese, grated
4 oz cream cheese, softened

Seasonings:

1 teaspoon garlic powder
½ teaspoon ground nutmeg
1 teaspoon dried sage
½ teaspoon smoked paprika
Salt and white pepper to taste

Topping (Optional):

1 cup panko breadcrumbs
2 tablespoons butter, melted
Fresh sage leaves for garnish

Substitution Notes: For gluten-free options, use your favorite gluten-free pasta and substitute flour with cornstarch. Lactose-sensitive cooks can use lactose-free milk and cheeses. For a lighter version, replace heavy cream with additional milk and use reduced-fat cheese varieties.

Instructions

1. Prepare the Base

Cook pasta according to package directions until just shy of al dente – it will continue cooking when baked. Reserve one cup of pasta water before draining, then set pasta aside. This starchy water becomes your secret weapon for adjusting sauce consistency.

2. Create the Roux

In a large, heavy-bottomed saucepan, melt butter over medium heat until it begins to foam. Whisk in flour and cook for 2-3 minutes, stirring constantly until the mixture turns golden and smells nutty. This cooking step eliminates any raw flour taste and creates the foundation for your silky sauce.

3. Build the Sauce

Gradually whisk in the warmed milk, adding it slowly to prevent lumps from forming. The mixture should be smooth and creamy. Stir in heavy cream and pumpkin puree, whisking until completely combined. The sauce will have a beautiful golden-orange hue that screams autumn comfort.

4. Add the Seasonings

Incorporate garlic powder, nutmeg, sage, and smoked paprika. These warm spices complement the pumpkin’s natural sweetness while adding depth and complexity. Season generously with salt and white pepper, tasting as you go.

5. Melt in the Cheese

Remove the pan from heat and add cream cheese first, whisking until melted. Then gradually stir in the grated cheeses, one handful at a time, allowing each addition to melt completely before adding more. This prevents the sauce from becoming grainy or separating.

6. Combine and Finish

Fold the cooked pasta into the cheese sauce, adding reserved pasta water a splash at a time if needed to achieve perfect consistency. The sauce should coat each piece of pasta without being too thick or too thin.

7. Optional Baked Topping

Transfer to a buttered baking dish, top with panko mixed with melted butter, and bake at 375°F for 15-20 minutes until golden and bubbly. Fresh sage leaves make an elegant garnish.

Nutrition

Calories: 520
Fat: 26g
Carbohydrates: 48g
Fiber: 3g
Protein: 22g