Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil and cook the macaroni until just al dente, about 7 minutes. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Add the flour and whisk quickly to form a smooth roux, cooking for about 1 minute until it’s lightly bubbling and fragrant.
- Gradually pour in the milk while whisking constantly to prevent lumps. Continue whisking until the mixture thickens, about 3-5 minutes, and turns silky.
- Stir in the pumpkin puree and mix thoroughly until the sauce is uniform and creamy, filling your kitchen with warm, autumnal aromas.
- Reduce the heat to low and add the shredded cheddar and grated Parmesan cheese, stirring until melted and smooth. Sprinkle in the nutmeg, then season with salt and pepper to taste.
- Fold the cooked pasta into the cheese sauce, making sure each piece is well coated with the velvety mixture.
- Preheat your oven to 180°C (350°F). Transfer the cheesy pumpkin pasta into a baking dish, spreading it out evenly.
- Sprinkle a little extra cheese on top if desired, then bake uncovered for about 20 minutes until bubbling around the edges and the top is golden brown.
- Remove from the oven and let it rest for a few minutes to settle. Serve hot, enjoying the creamy, cheesy, pumpkin-infused goodness.
Notes
Feel free to add herbs like thyme or a dash of hot sauce for extra flavor. Adjust seasonings to taste before baking for the perfect balance.