Amazing Pumpkin Mac & Cheese
Serves: 8
Total: 1 hr 30 min
Prep: 1 hr 15 min
Cook: 15 min
5.0
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Recipe Preparation
- 1 small roasting pumpkin
- 1 tbsp. Avocado oil
- 12 oz. elbow pasta
- 3 tbsp. Flour
- 2 cups milk
- ¾ cup pumpkin puree
- ½ tbsp. Onion powder
- ½ tbsp. Black pepper
- 1 tsp. Mustard powder
- 3/4 tsp. Smoked paprika
- ½+ tsp. Salt
- 2 tsp. Lemon juice
- 2 tsp. Dijon mustard
- 1 lb. shredded cheddar cheese
- Fried sage and black pepper, to top
Recipe Instructions
1
Preheat your oven to 375°F (190°C).
2
Slice a roasting pumpkin in half and scoop out the seeds. Cut each half into 1” slices. Toss with avocado oil and place on a parchment-covered sheet pan. Roast for 45 minutes, or until tender. Peel off the skin, cut the flesh into chunks, and set aside.
3
While the pumpkin roasts, cook the pasta according to package instructions. Drain and reserve about 1 cup of pasta water.
4
In a skillet, melt the butter over medium heat. Once bubbling, gradually whisk in the flour until dissolved. Stir for about 2 minutes.
5
Add half the milk and the pumpkin puree, stirring until smooth. Whisk in the onion powder, black pepper, mustard powder, smoked paprika, and salt. Then add the remaining milk.
6
Stir until the sauce begins to bubble and thicken. Whisk in the lemon juice and Dijon mustard.
7
Slowly add reserved pasta water, ¼ cup at a time, until the sauce reaches a thin gravy consistency.
8
Gradually add ⅔ of the shredded cheddar cheese, whisking between additions to help it melt. Remove from heat once fully melted and smooth.
9
Fold the cooked elbow pasta and roasted pumpkin chunks into the cheese sauce.
10
Transfer the mac and cheese to a baking dish. Using a
ThermoPro TP620
, ensure it reaches a food-safe temp after placing in a 400°F oven for 10 minutes. Then broil until the top is golden brown.
11
Top with fried sage and freshly ground black pepper. Enjoy!
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