Enjoy creamy mac and cheese baked with pumpkin, cheddar, Gruyère, and fragrant autumn spices.
# What You’ll Need:
→ Pasta
01 - 450 g elbow macaroni
→ Sauce and Dairy
02 - 3 tablespoons unsalted butter
03 - 3 tablespoons all-purpose flour
04 - 480 ml whole milk
05 - 425 g pure pumpkin puree
06 - 2 cups (about 200 g) shredded sharp cheddar cheese
07 - 1/2 cup (about 50 g) shredded Gruyère cheese
→ Spices and Seasonings
08 - 1 teaspoon pumpkin pie spice
09 - 1 teaspoon salt
10 - 1/2 teaspoon ground black pepper
→ Topping
11 - 1/2 cup (about 30 g) panko breadcrumbs
12 - 1 tablespoon chopped fresh sage
13 - 1 tablespoon olive oil
# How to Make It:
01 - Preheat oven to 190°C. Cook the elbow macaroni in a large pot of boiling salted water according to package instructions until al dente. Drain well and set aside.
02 - In a large pot over medium heat, melt butter. Whisk in flour and cook, stirring constantly, for 1 minute to create a smooth roux.
03 - Gradually whisk in milk until smooth and gently bring to a simmer. Lower heat, then stir in pumpkin puree, pumpkin pie spice, salt, and black pepper. Mix until fully blended.
04 - Add shredded cheddar and Gruyère cheeses. Stir until the cheeses are completely melted and the sauce is velvety.
05 - Fold the cooked macaroni into the cheese sauce, ensuring the pasta is evenly coated.
06 - Grease a 33x23 cm baking dish. Add the mac and cheese mixture, spreading evenly.
07 - In a small bowl, toss panko breadcrumbs with chopped sage and olive oil until evenly moistened.
08 - Sprinkle the breadcrumb mixture evenly over the mac and cheese. Bake for 20–25 minutes or until the top is golden and bubbling.
