Baked pumpkin macaroni and cheese with a breadcrumb topping
Laura in the Kitchen · ♥ 1.5K likes · 34.5K views · 9 min video
Read about cheese in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1 whole finely diced shallots
- 10 oz medium sized shells
- 3 tbsp flour
- 2 cup whole milk
- ½ cup heavy cream
- ½ cup canned pumpkin puree
- 2 oz parm
- 4 oz shredded moths
- 4 oz white cheddar
- 4 oz gruyere
- ½ cup breadcrumbs
- butter
- garlic
Cook finely diced shallots in butter with a little garlic.
Pumpkin mac and cheese for Thanksgiving
- boiling water
Boil the medium shells in boiling water until a little shy of al dente; preheat the oven to 375.
- butter
Add more butter, then flour for a roux; cook the flour out a few seconds until no raw bits of flour remain.
Add whole milk and heavy cream and cook, whisking almost constantly, until thickened; lower the heat.
- dry sage
- salt
- pepper
- nutmeg
Add dry sage and the pumpkin puree; season very generously with salt and pepper and add the tiniest bit of nutmeg.
Whisk in about half of the cheeses: parmesan, shredded low-moisture mozzarella, white cheddar and gruyere, shredded at home so the sauce does not split.
Drain the pasta; put a little cheese sauce on the bottom, then add the pasta and the rest of the sauce.
Put half the pasta down and spread it, then the remaining cheese, then the rest of the pasta and sauce; optionally more cheese on top.
- 2 tbsp olive oil
Mix breadcrumbs with a couple tablespoons of olive oil and scatter on top.
Bake in a hot oven 15 to 20 minutes until the top is brown and crispy and the center cheese has melted.