Pumpkin Macaroni and Cheese

A creamy and flavorful macaroni and cheese dish with pumpkin purée and a pancetta-sage nut crumble topping.

By @partannafoods

Original recipe source

Cook time: 30 minutes

Servings: 8

Ingredients

• 0 unsalted butter
• 1 pound elbow macaroni or cavatappi
• 0 kosher salt
• 4 tablespoons unsalted butter
• 0.25 cup all-purpose flour
• 3 cups whole milk
• 1 cup heavy cream
• 1.5 cups plain canned pumpkin purée
• 2 teaspoons Dijon mustard
• 0.25 teaspoon freshly grated nutmeg
• 0.5 teaspoon kosher salt
• 0 freshly ground black pepper
• 3 cups freshly grated sharp cheddar
• 1.5 cups freshly grated Gruyère
• 0.5 cup finely grated Parmesan
• 0 drained pasta
• 1 tablespoon olive oil
• 12 fresh sage leaves
• 5 ounces pancetta
• 0.33 cup roughly chopped walnuts
• 0.33 cup roughly chopped pecans
• 2 small garlic cloves, finely chopped
• 1 teaspoon fresh thyme leaves
• 0 freshly ground black pepper

Instructions

1. Preheat the oven to 350°F. Butter a 9-by-13-inch baking dish.
2. Bring a large pot of salted water to a boil. Cook the pasta about 2 minutes less than the package directions. Drain well.
3. Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook, stirring, for 2 minutes.
4. Gradually whisk in the warm milk, then the cream. Cook, stirring, until the sauce gently bubbles and thickens enough to coat a spoon.
5. Whisk in the pumpkin purée, Dijon mustard, nutmeg, salt, and pepper. Reduce the heat to low and warm through.
6. Remove from the heat and gradually stir in the cheddar, Gruyère, and Parmesan until melted. Taste and adjust the seasoning.
7. Fold in the drained pasta. Transfer to the prepared baking dish.
8. For the crumble, heat the olive oil in a skillet over medium heat. Fry the sage leaves for about 20–30 seconds, until crisp. Transfer to a paper towel.
9. Add the pancetta to the same skillet and cook until golden and crisp. Remove with a slotted spoon, leaving about 1 tablespoon of fat in the skillet.
10. Lower the heat to medium-low. Add the walnuts and pecans and cook, stirring, for 1–2 minutes, until just beginning to turn golden. Add the garlic and thyme and cook for another 30 seconds, until fragrant. Remove from the heat. Fold in the pancetta, crumble in the sage, and season with black pepper. Add topping to the macaroni and bake for 15-20 minutes.